Cranberry And Apple Cobbler
|Cranberries||2 Cup (32 tbs) (Fresh)|
|Peeled sliced cooking apples||5 Cup (80 tbs)|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Quick cooking tapioca||2 1⁄2 Tablespoon|
|Vanilla extract||1 Teaspoon|
|All purpose flour||1 Cup (16 tbs)|
|Cold water||3 Tablespoon|
Combine cranberries, apples, sugar, tapioca, and vanilla, tossing gently.
Spoon fruit mixture into a lightly greased 12- x 8- x 2-inch baking dish.
Dot with butter; set aside.
Combine flour and salt; cut in shortening with a pastry blender until mixture resembles coarse meal.
Sprinkle water evenly, over flour mixture, and stir with a fork until all ingredients are moistened.
Shape pastry into a ball.
Roll out pastry to 1/8-inch thickness on a lightly floured board; cut into 1/2-inch strips, and arrange in lattice design.
Bake at 425°F for 15 minutes.
Reduce oven temperature to 350°F, and bake an additional 30 minutes