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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 8 |
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HEIRLOOM APPLE COBBLER This recipe came from an estate sale. I obtained it when I purchased the family collection from the Boomer Estate in Garland, Texas in 1984. Ingredients:
2 ounces unsalted butter |
3 pounds heirloom apples peeled cored and sliced |
2 tablespoons fresh lemon juice |
1/2 cup granulated sugar |
1-1/2 tablespoons flour |
1 teaspoon vanilla extract |
2 cups flour |
1/4 cup granulated sugar |
2 teaspoons baking powder |
1/4 teaspoon salt |
2 tablespoons unsalted butter chilled and cut into small cubes |
1/3 cup coarsely chopped crystallized ginger |
zest of 1 orange |
1 cup heavy cream plus additional to brush crust |
Directions:
1. Preheat oven to 450 then gently melt butter in sauté pan over medium heat.
2. Stir in apples, lemon juice, sugar and flour.
3. Partially cover and cook gently until tender about 15 minutes then stir in vanilla.
4. Transfer to buttered pie dish.
5. Combine remaining flour, sugar, baking powder and salt.
6. Cut in butter with pastry blender or fingertips until mixture resembles crumbs then stir in ginger.
7. Stir orange zest into cream then using a fork stir cream into flour until it holds together.
8. Gather dough into ball then knead briefly and roll out until it is a little larger than top of pie dish.
9. Transfer to top of dish and trim off excess then cut hole in center of dough and brush with cream.
10. Bake 10 minutes then reduce heat to 375 and bake 25 minutes then serve warm with cream.
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