Recipe: Apple Cobbler with Cinnamon Sauce (with pie crust)

APPLE COBBLER WITH CINNAMON SAUCE

FOR THE CRUST:
2 1/4 cups flour
1 tsp salt
2/3 cup vegetable shortening
Cold water
FOR THE FILLING:
4 1/2 cups chopped cooking apples
2 cups plus 1 tbsp sugar, divided use
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 egg (for brushing top)
Whipped Topping (for serving, recipe follows)

TO MAKE THE CRUST:
Combine 2 cups flour and salt. Cut in shortening until mixture resembles coarse meal. Sprinkle with enough cold water to form a soft dough. On a lightly floured surface, roll dough to 1/8-inch thickness. Cut dough into a 14-inch circle (reserve scraps). Transfer circle to an ungreased 10-inch deep dish pie plate.

TO MAKE THE FILLING:
Combine apples, 2 cups sugar, 1/4 cup flour, cinnamon and nutmeg. Pour filling into crust. Fold edges of crust over filling leaving center of filling uncovered. Cut leaves from scraps of dough and place around crust. Brush with egg and sprinkle with the remaining 1 tablespoon sugar.

Bake at 425 degrees for 45 minutes. If crust becomes too brown, cover with foil during last 15 to 20 minutes of baking time.

Serve Whipped Topping with pie.

WHIPPED TOPPING

1 cup heavy (whipping) cream
1/3 cup confectioner's sugar
1/4 tsp ground cinnamon

In a chilled bowl, whip cream until soft peaks form. Add confectioner's sugar and cinnamon, beat until stiff peaks form.