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Apple-Raspberry Cobbler Recipe

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This recipe for Apple-Raspberry Cobbler, by , is from Harry's Favorite Recipes Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lee Thomas
Added: Thursday, September 25, 2008


6-8 medium Granny Smith apples
2 TBS lemon juice,
3 TBS butter
3/4 cup dark brown sugar
1 1/2 tsp cinnamon
1/2 tsp salt
1/4 cup apple juice
1/2 tsp vanilla extract
6 oz fresh raspberries
2 pie pastries
1 large egg
1 TBLS water

Preheat oven to 400. Peel, core and cut apples into 1/2 inch thick slices. Toss with lemon juice in a large bowl. Melt butter in a large skillet over medium heat. Add apples and cook until they are just starting to soften about 5 minutes. In a small bowl, mix together sugar, cinnamon, salt and apple juice, and stir in apples. Cook 10 minutes. Remove from heat and gently stir in vanilla and raspberries. Pour mixture into an 8 inch glass baking dish. On a lightly floured surface, roll each pastry skeet into a 10 inch square. Fold one square gently in half and make a few short diagonal cuts along the folded edge to form vents; unfold. From the other sheet, cut decorative shapes using a paring knife. In a small bowl, beat egg with 1 TBS of water to make an egg wash. Apply cutout shapes to top of first sheet of pastry using egg wash. Brush rim and top edge of baking dish with egg wash and lay pastry over top of dish, overhanging the sides but not laying directly on fruit. Press pastry sheet to dish to secure. Brush top with egg wash. Place baking dish on a cookie sheet and bake for 30-40 minutes or until golden brown and evenly puffed. Cover edges with foil if they begin browning before the center has cooked.




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