NORTH CAROLINA HILLBILY APPLE SONKER by DAN

Sonker is an appalachian term for a deep-dish fruit pie. better known as COBBLER.
Serves 8
8 apples, peeled, corded and sliced
2 tablespoons butter
2 1/2 cups sugar
1/2 cup all purpose flour
1/2 teaspoon cinnamon
1 cup whipping cream
1 teaspoon vanilla
dough for North Carolina hillbilly apple sonker**** rcipe to follow
DIRECTIONS:
1. Preheat oven to 350 degrees, grease a 10-inch cast iron skillet with butter.
2. Place the apples, 2 cups of the sugar, flour, and cinnamon in a large mixing bowl. toss lightly to coat the apples with the sugar mixture.
3. Put the apples into the preheated skillet and top with the dough for North Carolina hillbilly apple sonker. using a paring knive, cut 1-inch steam holes in the top of the pastry for ventilation.
4. Bake the sonker for 1 hour or until crust is golden brown. remove from oven.
5 Place the whipping cream, 1/2 cup sugar, and vanilla in a bowl of an electric mixer. beat on high until it forms a peak.  AND SERVE.
DOUGH:    yields 3 crusts. freeze 2 for later use.
1 egg
 2 teaspoons all-purpose flour
1 teaspoon salt
1/2 cup butter
DIRECTIONS:
1. Beat the egg, 3/4 cup tap water, and vinegar together in a bowl.
2. Sift togerher the flour and salt in large mixing bowl.
3. Using your hands, crumble the butter into the flour mixture, blending thoroughly until mixture resembles the texture of corn meal. pour in the water mixture until the dough forms.
4. Turn the dough out onto a lightly floured surface and knead until smooth.
5. divide into 3 equal portions and roll each crust into a circle until 1/4-inch thick.
                  
                                        ENLOY DAN:                   hallelujah