Sort of like a fruitless cobbler...my mom tells me that my great grandmother would make this in a pinch when company was coming over. In a pinch, 2 refrigerated pie crusts will work for the 'dough.'

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C).

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  • Stir the flour and salt together in a mixing bowl. Cut in the shortening until the mixture resembles coarse crumbs. Stir in 1/4 cup of water until a dough forms. Divide the dough into thirds, roll 1/2 inch thick, and cut into strips 1 inch wide; set aside.

  • Bring the vinegar, 2 cups water, sugar, and vanilla extract to a boil in a large saucepan over high heat. Drop 2/3 of the dough strips into the boiling liquid. Once the liquid returns to a boil, pour into a 8x8 inch baking dish. Use the remaining dough strips to form a crisscross pattern on top of the cobbler. Dot the top with the softened butter.

  • Bake in the preheated oven until the dough strips are golden brown, 35 to 45 minutes.

Nutrition Facts

412.9 calories; 2.7 g protein; 53.4 g carbohydrates; 10.2 mg cholesterol; 224.8 mg sodium. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/02/2010
This was great. I made it yesterday for a family get together. Easy to prepare and the taste is very flavorful. It is deceptively rich. Thanks for sharing. Read More
(5)

Most helpful critical review

Rating: 2 stars
07/26/2010
Something is not right in the proportions of this recipe. There was far too much liquid for the amount of dough. The liquid stayed thin even after cooking till the max time and the dough had browned. Refrigeration did not help it set up. Finally although I love vinegar this cobbler reeked of it. I managed to get a piece down. Very disappointing. Read More
(6)
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
07/26/2010
Something is not right in the proportions of this recipe. There was far too much liquid for the amount of dough. The liquid stayed thin even after cooking till the max time and the dough had browned. Refrigeration did not help it set up. Finally although I love vinegar this cobbler reeked of it. I managed to get a piece down. Very disappointing. Read More
(6)
Rating: 5 stars
06/02/2010
This was great. I made it yesterday for a family get together. Easy to prepare and the taste is very flavorful. It is deceptively rich. Thanks for sharing. Read More
(5)
Rating: 5 stars
12/17/2011
This is the first recipe that even comes close to the original recipe that came West with the covered wagons. I know because my mother used to make it for our big family. Big families could not afford too many ingredients but butter eggs milk cream and vinegar were plentiful on the farm. Thank you very much - Read More
(4)
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