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Recipes - Apple Cobbler

Recipe Name

Apple Cobbler

 Submitted by jgouker
Recipe Description I01000
Quantity 100 Quantity Unit Squares Servings  
Prep Time (minutes) 190 Cook Time (minutes) 60 Ready In (minutes) 250
Recipe Nutrition ... build a NutritionPlan with our meal planner Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
29
cupsall-purpose flour
3
3/4
tablespoonssalt, table
10
cupsVegetable shortening
5
cups (8 fl oz)ice cold water
100
servingsApple Pie Filling, Katys
Steps
Sequence Step
1PAN: 18 BY 26 INCH SHEET PAN TEMPERATURE: 425 F. OVEN PREPARATION INSTRUCTIONS: SIFT ALL FLOUR BEFORE MEASURING. : 1. PREPARE PIE CRUST (RECIPE NO. I-1(I00100)). A. SIFT TOGETHER FLOUR AND SALT INTO MIXER BOWL. B. ADD SHORTENING TO DRY INGREDIENTS. USING PASTRY KNIFE ATTACHMENT, MIX AT LOW SPEED 30 SECONDS OR UNTIL SHORTENING IS EVENLY DISTRIBUTED AND MIXTURE IS GRANULAR IN APPEARANCE. C. ADD COLD WATER (40 TO 50 F.); MIX AT LOW SPEED 1 MINUTE UNTIL DOUGH IS JUST FORMED. D. CHILL DOUGH AT LEAST 1 HOUR FOR EASE IN HANDLING. 2. DIVIDE DOUGH INTO 4 PIECES(3 LB 12 OZ EA); USE 2 PIECES FOR EACH SHEET PAN. 3. PLACE DOUGH ON LIGHTLY FLOURED BOARD; SPRINKLE LIGHTLY WITH FLOUR; FLATTEN GENTLY. 4. ROLL 2 PIECES DOUGH INTO RECTANGULAR SHEETS ABOUT 1/8 INCH THICK AND LARGE ENOUGH TO FIT EACH PAN. PRESS DOUGH INTO BOTTOM AND SIDES OF PAN. RESERVE REMAINING PIECES FOR USE IN STEP 6. 5. POUR 14 LB (1.5 GAL) FILLING INTO EACH PAN. 6. ROLL REMAINING PIECES OF DOUGH FOR TOP CRUSTS. 7. PLACE TOP CRUSTS CAREFULLY OVER FILLING IN EACH PAN. 8. CRIMP TO SEAL EDGES. 9. CUT 6 TO 8 SMALL SLITS (.5 INCH) IN TOP OF EACH COBBLER. 10. BAKE 45 TO 50 MINUTES OR UNTIL LIGHTLY BROWNED. 11. COOL; CUT 6 BY 9. CONVECTION OVEN: 375 F(HIGH FAN - OPEN VENT) 35 TO 45 MINUTES OR UNTIL LIGHTLY BROWNED.






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