Shelly's Recipe

TRIPLE CRUST CRANBERRY APPLE COBBLER

Category: Cobblers/Crumbles and Crisps

Crust (Need 3 crusts but make one at time)
2 cups sifted flour, chilled
1/2 cup butter, chilled
1 tsp sugar
Pinch of salt
Ice water

Filling
10-12 Granny Smith apples, sliced about 1/2 inch thick
1 1/2 cups fresh cranberries
1 1/2 cups sugar
1/2 tsp allspice and nutmeg
1 tbsp flour
1/4 cup sweet butter

Crust: In a chilled bowl, sift together flour, salt and sugar. Cut butter into cubes, using a knife, and add to flour.

With a fork, quickly cut butter into flour until the butter and flour start to resemble coarse corn meal. Be careful not to over mix. Add ice water a tbsp at a time until you can form a ball of dough. Dough should have enough water to come together and stay in a ball, but should not be wet. Wrap in plastic and chill at least 1 hour. Repeat this twice to make two more crust.

Preheat oven to 350. On a well floured board, roll enough dough to cover the bottom and sides of a 2 quart baking dish. Arrange half the apples and cranberries in the bottom, dot with butter.

In a small bowl, mix sugar, spices and flour until blended. Sprinkle half this mixture over the first layer of fruit.

Roll out enough dough for a middle crust, about the same area as the inside dish.

(NOTE: Middle crust can be baked first before inserting by rolling out on a cookie sheet and pricking with a fork. Bake at 350 for 20 minutes or until medium brown.)

After placing the middle crust in the dish, put remaining fruit, dot with butter and sprinkle with remaining sugar mixture. Roll out enough dough for the top crust and seal the edges well, crimping with your fingers.
Decorate the top with leaves made from leftover dough.

Make an egg wash by beating 1 egg with 3 tbsp water and brush over the top crust before putting into the oven. Bake on a cookie sheet for about 1 1/2 hour or until golden brown. Serve warm with ice cream.