OLD FASHIONED APPLE COBBLER RECIPES

Steps:

• In a bowl, cream butter and sugar until fluffy. Add eggs, one at a time, beating well after each. Beat in water and extracts. Combine dry ingredients; add to creamed mixture. stir in apples, walnuts and chips. Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes; remove to a wire rack. Combine sugar and cardamom in a blender; process for 1 minute. Sprinkle 3-5 tablespoons over cooled cake. Store remaining sugar in an airtight container for another use.

Steps:

• For the Pie Crust
• Mix together flour, 1 1/2 tsp. sugar and 1 tsp. salt.
• Using pastry blender, blend together chilled butter, lard and flour until crumbly (pea size chunks).
• Start by blending 4 tablespoons of ice cold water into the flour/butter/lard mixture.
• Add more water a tablespoon at a time until mixed and dough sticks together when pressed. Don't make too wet, just enough water to have dough come together.
• DO not overmix or your pie crust will be tough.
• Divide in half, cover with plastic wrap and chill for 30 minutes.
• While dough is chilling, in large bowl toss together apple slices, white and brown sugar, tapioca and cinnamon.
• Roll out pie dough to make two crusts that cover pie plate with about an inch excess.
• Place one in bottom of pie plate.
• Pile high with apple mix, cover with other pie crust, seal edges, cut slits for venting.
• Sprinkle top with white sugar and cinnamon.
• Bake 350 for about 1 - 11/2 hours until top is golden brown. Cover edge with a pie shield or foil if edge starts to brown too much while baking.