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Deep-Dish Apple Cobbler Recipe

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This recipe for Deep-Dish Apple Cobbler, by , is from The Dillard Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Good Housekeeping
Added: Tuesday, October 14, 2008


Cobbler Crust:

1 cup all-purpose flour
1 teaspoons baking powder
cup sugar
cup heavy -or- whipping cream
1/8 teaspoon ground cinnamon
3 tablespoons cold butter -or- margarine, cut into " pieces

Apple Filling:

1 lemon
1/3 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 pounds Granny Smith, Golden Delicious, and/or Gala apples, peeled, cored, and cut into " thick wedges

Prepare Cobbler Crust: In medium bowl, combine flour, baking powder, and cup sugar. With pastry blender or using two knives scissors-fashion, cut in butter until mixture resembles fine crumbs. Add cup cream and stir with fork until dough comes together.

Gather dough into ball and place on lightly floured sheet of waxed paper. With floured rolling pin, roll dough into 9-inch round. Slide waxed paper onto cookie sheet and refrigerate dough until ready to use. In cup, mix cinnamon and remaining 1 tablespoon sugar; set aside.

Preheat oven to 400 F. Prepare Apple Filling: From lemon, grate teaspoon peel and squeeze 1 tablespoon juice. In large bowl, toss lemon peel and juice with apples, sugar, cornstarch, and salt. Transfer apple mixture to 9" deep-dish glass or ceramic pie plate. Cover with waxed paper and cook in microwave oven on High 8 minutes or until apples are fork-tender, stirring well halfway through cooking.

Immediately, while filling is hot, remove dough round from refrigerator and, with the help of the waxed paper, invert dough over apple mixture. Peel off paper. Cut 4-inch X in center of round; fold back points to make square opening. Brush dough with remaining 1 tablespoon heavy cream; sprinkle with cinnamon-sugar.

Bake pie 35 to 40 minutes or until filling is bubbling in center. If crust is browning too quickly, loosely cover pie with foil after 25 minutes. Cool pie on wire rack.




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