Two Crust Apple Cobbler


This recipe is a dessert submitted by Ruth Ann Meierhofer of Minonk.

Two Crust Apple Cobbler

Preheat oven to 425 degrees

- Crust -

  • 4 cups flour
  • 1 teaspoon salt
  • 1 1\2 cups shortening
  • 4 Tablespoons milk
  • 1 beaten egg
Mix shortening into flour and salt until crumbs. Stir in milk and beaten egg. Press 1\2 the crust into bottom and sides of 9X13 pan. Roll the other half between two sheets of waxed paper. This will be the top crust. (The waxed paper makes it easy to lift.)

- Filling -

  • Apples; peeled and sliced. About 1 dozen medium. Jonathons are good.
  • 2 cups granulated sugar
  • 4 Tablespoons cornstarch
  • Cinnamon to taste ( 1 or 2 teaspoons)
  • 2 Tablespoons butter
Sliced apples into pan, enough to fill the crust-lined baking pan about 1\2 full. In a bowl, mix sugar, corn starch, cinnamon. Pour evenly over the apples. Dot with butter. Take the top sheet of waxed paper off the rolled top crust. Lift and flip the top crust onto the apples and remove the waxed paper. Fold any excess crust back over on the top. Cut slits for steam. Bake at 425 degrees for 45 minutes or until top crust is lightly browned and the filling is bubbling. Cool before icing.

- Icing -

  • 2 cups powdered sugar
  • 1\2 teasp. vanilla
  • 1 tablespoon softened margarine or butter
Add enough hot water a little at a time, between stirs, just until it will barely pour. If it is too runny, add more powdered sugar. Drizzle powdered sugar icing over the top. This also freezes well.

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