Instructions: For Dough: In a suitable container, combine flour, sugar and salt. Mix thoroughly. Cut in the shortening until mixture resembles coarse crumbs. Sprinkle water, 1 tablespoon at a time, over flour mixture and toss lightly until mixture holds together. Press mixture together to form a ball. Let rest for 30 minutes.

For Apple Cobbler Filling: Peel apples using a peeler or a paring knife. Cut apples in half lengthwise (from top to bottom) and core out the center portion containing the seeds. Cut apples into quarter slices. Keep apples in water with a touch of lemon juice so that apples do not brown. When ready to use, remove from liquid and dry. Whisk sour cream and eggs in large bowl. Add remaining dry ingredients and whisk until well blended. Add sliced apples and reserve filling until ready to bake.

For Apple Cobbler Topping: Cut butter and margarine into cubes. Pulse in food processor with flour until mixture becomes crumbly. Do not over mix. Place flour mixture in a container and add remaining ingredients. Toss mixture until ingredients are combined.

For Cinnamon Sugar Mix: Measure and place in suitable container. Combine sugar and cinnamon until thoroughly mixed. Put in proper container. Label, date and store in cool, dry area.

To Assemble: Place cobbler dough in full hotel pan, making sure the bottom is fully covered. Pour cobbler filling into hotel pan and distribute ingredients evenly. Place hotel pan in 350 degree convection oven on low fan for 45 minutes. Remove hotel pan from convection oven and sprinkle cobbler topping evenly over the filling. Return hotel pan into 350 degree convection oven for an additional 10 minutes. Remove and allow product to cool and set up prior to cutting.

Note: Cut into 3-inch-by-5-inch portions per hotel pan.

This recipe yields 15 servings.

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