In a large bowl, whisk together the flour, salt and baking powder until well blended.
Using your fingers or a pastry blender, cut in the chilled shortening. If the mixture starts to get warm, pop it in the freezer for 10-15 minutes before proceeding.
In a large measuring cup, combine the vinegar with 5 tablespoons of ice water.
Drizzle the liquid mixture over the flour mixture, one tablespoon at a time, tossing with a stiff spatula or wooden spoon with each addition.
Continue adding ice water a tablespoon at a time until a cohesive dough is formed. The dough should hold together with ease without being overly wet.
Shape the dough into a rectangle that’s about ½-inch thick and wrap in plastic wrap.
Refrigerate for 2 hours or up to 3 days.
When ready to use, roll the dough out on a floured surface to ¼-inch thick.
Cut 4-8×8-inch squares of dough, rerolling as needed to achieve four squares.
Apples:
Preheat oven to 375°F.
Before you roll out the dough into squares, peel and core the apples, leaving a little of the bottom of the core intact to hold the filling.
Press ½ tablespoons of butter into the core.
Add 1-1 ½ tablespoons of brown sugar on top of the butter. The amount will depend on the size of the apples.
Top the brown sugar with another half tablespoon of butter.
Sprinkle the tops of the apples with cinnamon.
Place an apple in the center of each square of dough.
Brush the edges of the dough with water.
Bring the dough up to the top of the apple to cover it. Press the dough to seal.
Place the dough-wrapped apples in an 8×8 or 9×9-inch pan that has been coated with nonstick baking spray.
Salted Molasses Sauce:
In a large saucepan, combine the molasses, water, heavy cream, butter and salt.
Heat over medium heat, stirring frequently, until the mixture just begins to boil.
Reduce heat and simmer for 2-3 minutes.
Remove from the heat and stir in the vanilla extract.
Pour the mixture over the top of the apples in the baking dish.
Bake for 40-60 minutes, depending on the size of the apples.
They are ready when the apples are tender when pierced with a fork.
If the dough starts to get too brown before the apples are done, lightly cover the pan with aluminum foil.
Serve the apples with the remaining sauce poured over the top and a side of vanilla ice cream, if desired.
In a large bowl, whisk together the flour, salt and baking powder until well blended.
Using your fingers or a pastry blender, cut in the chilled shortening. If the mixture starts to get warm, pop it in the freezer for 10-15 minutes before proceeding.
In a large measuring cup, combine the vinegar with 5 tablespoons of ice water.
Drizzle the liquid mixture over the flour mixture, one tablespoon at a time, tossing with a stiff spatula or wooden spoon with each addition.
Continue adding ice water a tablespoon at a time until a cohesive dough is formed. The dough should hold together with ease without being overly wet.
Shape the dough into a rectangle that’s about ½-inch thick and wrap in plastic wrap.
Refrigerate for 2 hours or up to 3 days.
When ready to use, roll the dough out on a floured surface to ¼-inch thick.
Cut 4-8×8-inch squares of dough, rerolling as needed to achieve four squares.
Apples:
Preheat oven to 375°F.
Before you roll out the dough into squares, peel and core the apples, leaving a little of the bottom of the core intact to hold the filling.
Press ½ tablespoons of butter into the core.
Add 1-1 ½ tablespoons of brown sugar on top of the butter. The amount will depend on the size of the apples.
Top the brown sugar with another half tablespoon of butter.
Sprinkle the tops of the apples with cinnamon.
Place an apple in the center of each square of dough.
Brush the edges of the dough with water.
Bring the dough up to the top of the apple to cover it. Press the dough to seal.
Place the dough-wrapped apples in an 8×8 or 9×9-inch pan that has been coated with nonstick baking spray.
Salted Molasses Sauce:
In a large saucepan, combine the molasses, water, heavy cream, butter and salt.
Heat over medium heat, stirring frequently, until the mixture just begins to boil.
Reduce heat and simmer for 2-3 minutes.
Remove from the heat and stir in the vanilla extract.
Pour the mixture over the top of the apples in the baking dish.
Bake for 40-60 minutes, depending on the size of the apples.
They are ready when the apples are tender when pierced with a fork.
If the dough starts to get too brown before the apples are done, lightly cover the pan with aluminum foil.
Serve the apples with the remaining sauce poured over the top and a side of vanilla ice cream, if desired.
