PAN: 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.
