Fruit cobbler with pan pie top crust

Fruit cobbler with pan pie top crust

Serves 12

Fran Rider of Carmichael was looking for a good cobbler recipe. Karen Austin of Grass Valley shares this recipe, which makes an exceptionally tender crust.

Ingredients

6 to 7 cups peeled, sliced apples (or other fresh fruit)

1/3 cup flour

1 cup sugar

2 teaspoons cinnamon

1 teaspoon nutmeg or mace

4 tablespoons salted butter, softened

¼ cup half-and-half

Crust: 2 cups all-purpose flour

5 tablespoons sugar

½ teaspoon baking powder

1 cup (2 sticks) salted butter, chilled and cut into small pieces

2 egg yolks

5 to 7 tablespoons ice water

Instructions

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-inch baking pan. Dot with butter, then pour the cream over all.

Crust: Sift the dry ingredients together 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 water. Add to flour mixture and work it all together until all the ingredients are moistened and the dough can be shaped. Add more water only if necessary.

Place dough on a lightly floured surface and roll it out into a rectangle, about 10 by 14 inches, and ¼-inch thick. Loosen the dough from the surface, wrap loosely around the rolling pin and place on top of the filling.

Cut slits at intervals to allow steam to escape. Sprinkle with a little sugar, if you like.

Bake for 45 to 50 minutes, until fruit is tender and crust is nicely browned. Serve warm with whipped cream or vanilla ice cream.

Per serving: 406 calories; 4 grams protein; 52 grams carbohydrates; 21 grams fat (14 saturated, 6 monounsaturated, 1 polyunsaturated); 83 milligrams cholesterol; 196 milligrams sodium; 2 grams fiber; 31 grams sugar; 46 percent calories from fat