Monday, October 06, 2008
This recipe was given to me by my Auntie Cosette. In addition to crust on the bottom and top, there's crust tucked throughtout.
Makes 12-16 servings
8 Granny Smith apples, peeled, cored, sliced
1 1/2 cups granulated sugar
1/4 cup light brown sugar
1/2 stick butter(1/4 cup)
3 teaspoons ground cinnamon
4 cups all-purpose flour
4 teaspoons baking powder
1 cup solid vegetable shortening
1 cup buttermilk(or whole milk)
Heat oven to 350 degrees. Place apple slices in skillet over medium heat. Add sugars, butter, cinnamon and 1/3 cup water. Cook down about 10 minutes until sauce forms but not until apples get soft; set aside.
To make dough: in large bowl, using large fork, mix flour, baking powder and salt. Cut in shortening until mixture becomes crumbly. Stir in just enough buttermilk to pull dry ingredients together to form a loose ball. Divide dough into 3 equal pieces. Sprinkle small amount of flour on flat work surface. Roll one piece of dough; with tip of small knife, cut into quarter-size rounds. Fold each round in half and place on cookie sheet.
Bake until golden brown; set aside.Roll out piece of dough into 10-by-14-inch rectangle. Ease dough into 9-by-13-inch baking dish Pour apple mixture into baking dish. Work folded rounds of baked dough into fruit. Roll out remaining dough and cut into 1/2-1-inch-wide strips. Arrange strips in lattice pattern(crisscrossed like a basket) across apples. If desired, cut out leaf designs from dough scraps and garnish top. Bake until crust is golden brown and flaky, about 30 minutes. Let cool 15-20 minutes. Enjoy.
I will be making this dish for our 'Thanksgiving Family Gathering' at little sister's house this year. Wish me luck!