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Fruit cobbler with pan pie top crust
Prep time: 1 hour
Cook time: 50 minutes
Dema Vidal of Fairfield was looking for a good apple cobbler recipe.
This recipe comes from Karen Austin of Grass Valley who says the crust is rich and makes an elegant cobbler.
For the filling:
6 to 7 cups peeled sliced apples (can use fresh pears, peaches, berries, etc.)
1/3 cup flour
1 cup sugar
2 teaspoons ground cinnamon
1 teaspoon nutmeg or mace
4 tablespoon lightly salted butter, softened
¼ cup light cream or half and half
For the crust:
2 cups all-purpose flour
5 tablespoons sugar
½ teaspoon baking powder
1 cup (2 sticks) lightly salted butter, chilled and cut into small pieces
2 egg yolks
5 to 7 tablespoons ice water
For the filling: Preheat oven to 375 degrees. In a large bowl, toss the fruit with the flour, sugar and spices until well-coated. Arrange the mixture evenly in a 9-by-13-by-2-inch baking pan. Dot with butter, then pour the cream over all.
For the crust: Sift the flour, sugar and baking powder in a large bowl. Cut in the butter and work the mixture with your fingertips or pastry blender until it has the texture of coarse crumbs.
Beat the egg yolks with 5 tablespoons of ice water. Add this to the flour mixture and work it all together until all the ingredients are moistened and the dough can be shaped. Add more water only if it is necessary.
Place the dough on a lightlyfloured surface and roll it out into a rectangle about 14 inches by 10 inches, ¼-inch thick. Loosen the dough from the surface, wrap it loosely around the rolling pin and lay the crust evenly over the filling. Cut slits at intervals to allow steam to escape. Sprinkle with a bit of sugar if you like.
Bake at 375 degrees for 45 to 50 minutes until the fruit is tender and the crust is nicely browned. Serve warm with whipped cream or vanilla ice cream.
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