FILLING
10 Apples
1 c Sugar
1 Stick butter
1/2 c Fresh cranberries
-SWEET PASTRY-
1 c Flour
3 tb Sugar
1/2 ts Salt
6 tb Butter or oleo
2 -(up to)
3 tb Cold water
Peel apples; cut into quarters (remove core). In a 10-inch iron skillet,
heat sugar and butter until butter melts. Remove from heat. Arrange apples
side-by-side in a single layer around skillet, fitting together and leaving
an opening in the center. Sprinkle cranberries over apples and into the
center of skillet. Place remaining apples in skillet. Heat on medium heat
until boiling and boil 45 minutes to 1 hour until sugar mixture thickens
and becomes dark pink.
PASTRY: Combine flour, sugar and salt. Cut in butter until mixture
resembles coarse crumbs. Add water, 1 tablespoon at a time. Shape into a
ball and chill.
Roll dough into a 10-inch round. Fold into quarters; unfold over apple mix
in skillet. Bake at 450 degrees for 20 minutes. Cool. Invert onto serving
platter.
From a collection of my mother’s (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM
Recipe Archive,
Yields
8 Servings