I have another apple dessert for you. I hope you are not tired of apple posts. This is a favorite in our house. It is also a favorite at our church dinners. I have taken it several times. I try to make this at least once in the fall, sometimes several times. It does make a lot, so it is a dish that I like to take places.
My sister told me about this recipe quite a few years ago. It originally came from a Country Woman magazine. My dad told me how good this dessert was, so I had to give it a try. It has been a favorite since then.
- 4 cups all-purpose flour
- 2 teaspoons salt
- 1 1/3 cups shortening
- 12 to 14 tablespoons cold water
- 8 cups chopped peeled tart apples
- 1/4 cup sugar
- 3/4 teaspoon ground cinnamon
- 1 tablespoon tapioca
- 2 cups water
- 1 cup packed brown sugar
- Optional - Whipped topping or vanilla ice cream,
- In a large bowl, combine flour and salt; cut in shortening until the mixture resembles coarse crumbs.
- Sprinkle with water, 1 tablespoon at a time, and toss with a fork until dough can be formed into a ball.
- Divide dough into four parts. On a lightly floured surface, roll one apart to fit the bottom of an ungreased 13-in. x 9-in. baking dish.
- Place in dish; In a bowl combine apples, cinnamon, tapioca, and sugar; sprinkle a third over apples.
- Repeat layers of pastry, apples and cinnamon-sugar twice.
- Roll out remaining dough to fit top of dish and place on top.
- Using a sharp knife, cut 2-in. slits through all layers at once. For syrup, bring water and sugar to a boil.
- Cook and stir until sugar is dissolved. Pour over top crust.
- Bake at 400° for 35-40 minutes or until browned and bubbly. Serve warm with whipped topping or ice cream if desired.
Amount Per Serving: Calories: 400Total Fat: 20gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 14mgSodium: 296mgCarbohydrates: 51gFiber: 3gSugar: 23gProtein: 4g
Nutritional values are approximate and aren't always accurate.
Note: A comment was left about what kind of Tapioca I used. This is what I use. It is not necessary to use it. But, the tapioca helps thicken the juices. Some apples tend to have a lot of juice, so I always put some tapioca in to make sure it does not have too much liquid.