It’s apple season! Here in the most southern part of the United States our climate is to warm to grow apples, and we miss out on days spent at the apple orchards, picking, walking and enjoying the ambience of an autumn day. However, we do not miss out on the availability, and the tradition of enjoying apples this time of year.
My sister in law, Kim is a wonderful baker. On a recent family gathering she brought along this simply prepared apple cobbler. I love fruit pies and cobblers, and this is as easy as it gets for an enjoyable fruit cobbler.
Serve it up with the warm pastry strips and a scoop of your favorite ice cream.
Prepared by Kim Wilson
Recipe from Southern Living
1/2 cup butter or margarine
12 large Granny Smith apples, peeled and sliced
2 cups sugar
2 tablespoons lemon juice
1-(15 ounce) package refrigerated pie crusts
Melt butter in a large dutch oven over medium-high heat. Add apple, sugar and lemon juice; cook, stirring often 20-25 minutes or until apple is caramel-colored. Spoon into a shallow 2-quart baking dish.
Unroll each pie crust, and cut into 1/2 inch strips. Arrange strips into a lattice design over filling; fold edges under. Place remaining strips on a baking sheet.
Bake remaining strips at 425 degrees F. for 8-10 minutes or golden. Set aside to serve with cobbler. Bake cobbler at 425 degrees F. for 20-25 minutes until crust is golden. Serve warm with pastry strips and your favorite ice cream.