Apple Dumplings Cobbler

Apple Dumplings Cobbler 4 cups flour 2 teaspoons salt 1 cup shortening, cold 1/2 cup butter, cold 10 tablespoons cold water 4 each of a combination of three different apple varieties (I used Granny Smith, Fuji, and Gala apples), peeled and sliced 1/4 inch slices 2 cups of sugar 2 tablespoons cinnamon 1/2 cup butter (1 stick) 1-1 1/2 cups water 1/2 cup butter (melted) Preheat oven to 400 degrees F. Mix flour, salt, shortening, and 1/2 cup cold butter together with a pastry blender until well blended. Add water to the well blended flour mixture. Mix all ingredients together with a fork until come together in a ball slightly. Divide the dough in half. Roll one half of the dough on a lightly floured surface with a rolling pin and place into a large oblong dish push the dough up the sides. Placed sliced apples in the prepared dish; set aside. In a large saucepan, heat, sugar, cinnamon, 1/2 cup butter (1 stick) and water over medium heat until butter melts. Pour over the apples in the prepared dish. Roll the other half of the dough on a slightly floured surface and cut 1/2 inch strips and place a row going diagonally 1/2 inch apart on top of the apples. Place another row of strips going the opposite direction 1/2 inch apart. Brush liberally with melted butter and sprinkle with course sugar and bake for 1 hour. Serve hot or room temperature with ice cream. Note: The top layer of crust can be rolled in a single layer and placed over the apples.