Ingredients: |
Ingredients: Cobbler Crust:
1 Cup All-Purpose Flour
1 1/2 Teaspoons Baking Powder
1/4 Cups Plus 1 Tablespoon Sugar
3 Tablespoons Cold Butter or Margarine, Cut Into 1/2-Inch Pieces
1/2 Cups Plus 1 Tablespoon Heavy or Whipping Cream
1/8 Teaspoon Ground Cinnamon
Apple Filling:
1 Lemon
2 1/2 Pounds (5 to 7 Medium) Granny Smith, Peeled, Cored, and Cut into 1/2-Inch-Thick Wedges
1/3 Cup Sugar
2 Tablespoons Cornstarch
1/8 Teaspoon Salt
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Directions: |
Directions:Prepare Cobbler Crust: In medium bowl, combine flour, baking powder, and 1/4 cup sugar. With pastry blender or using two knives, (scissors-fashion) or scissors, cut in butter until mixture resembles fine crumbs. Add 1/2 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 400º. Prepare Apple Filling: From lemon, grate 1/2 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 1/2-inch 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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