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1
FILLING.
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2
Whisk together dry ingredients of filling in a medium bowl.
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3
Melt butter in microwave.
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4
Place apple juice and lemon juice in dutch oven.
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5
Peel, core and slice apples and place in the pot with the juices, tossing as you go.
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6
Add melted butter, cream and dry ingredients, stir.
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7
Bring to a boil over med-hi heat, stir and bring to a boil once more.
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8
Remove from heat.
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9
CRUST.
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10
Preheat oven to 350F and spray 8 x 11 Pyrex baking dish with Pam.
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11
While apples are cooking, make crust using your favorite 2 crust recipe or my ingredients above.
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12
Whisk dry ingredients, cut in shortening with a pastry blender or fork.
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13
When it reaches the consistency of peas, add ice water.
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14
Gently stir with a fork until all of the flour has been absorbed.
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15
With your hands, form the dough into a clump, then separate into two disks.
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16
Be careful not to overwork the dough once water has been added.
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17
Wrap each disk in plastic wrap and refrigerate for 5 - 10 minutes.
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18
Sprinkle flour on dough board and roll dough out into a rectangle about 8 x 11.
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19
Using a pastry cutter or knife, cut dough into strips.
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20
Repeat with second disk.
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21
COBBLER.
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22
Put strips of dough around the Pyrex sides and bottom.
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23
Pour apples into cobbler.
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24
Stir together pecans, sugar and brown sugar to sprinkle on the filling.
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25
Place strips of dough on top of the cobbler, picking up strips to layer them in a lattice manner.
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26
Brush strips on top of cobbler with egg white, then sprinkle with sugar crystals and a dash of cinnamon.
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27
Bake for one hour.
