Cooking With Mary 10/19/16
Pastry:
3 cups flour1 cup shortening
1 tsp salt
7 to 8 TBSP ice water
Blend flour, salt, and shortening with a pastry blender until it starts to stick together (about the size of peas), then add water until it forms a ball when stirred with a fork. Finish forming the ball with your hands. Divide into two pieces (2/3 and 1/3 of dough). Roll 2/3 of dough into a 14 inch square and cut into 4 squares. Roll the remaining dough into a rectangle, then cut into 2 squares. Set aside.
6 tart apples, such as Jonathans or Granny Smith.
1/2 cup sugar
1 tsp cinnamon
1/2 tsp apple pie spice
nuts (optional)
2 cups brown sugar
1 cup water
Peel and core apples, removing all seeds. Make sure bottoms of apples are flat and set each one on a pastry square. Fill with cinnamon, sugar, apple pie spice, and nuts (optional). Bring up opposite corners of pastry square together and seal. Do the same with the other 2 corners. Place in an ungreased baking dish. Stirring constantly, bring brown sugar and water to a boil. Pour over apples and bake at 425 degrees for approximately 40 minutes. Serve warm with vanilla ice cream or whipped cream.