Apple-Berry Cobbler Pie
Serves: 6
Luisa Champlin
1 January 1970
Based on User reviews:
54
Spice
58
Sweetness
49
Sourness
43
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
All-Purpose Flour3 tbsps
Granulated Sugar2 tbsps
Lemon Juice (fresh)1 tsp
Ground Cinnamon1.5 cups
Berry (mixed)1 tsp
Baking Powder1 tsp
Baking Soda1 cup
ButtermilkDirections:
1
Prepare the crust: Roll out the dough into a 12-inch round on a lightly floured surface
2
Ease into a 9-inch pie plate, fold the overhanging dough under itself and crimp the edge with your fingers
3
Chill 30 minutes
4
Position a rack in the lower third of the oven and preheat to 350 degrees F
5
Line the dough with foil and fill with pie weights or dried beans
6
Bake until golden around the edge, about 20 minutes
7
Remove the foil and weights and continue baking until golden all over, 10 to 15 more minutes
8
Transfer to a rack and let cool completely
9
Meanwhile, make the filling: Peel the apples; cut into 1/2-inch pieces
10
Toss with the granulated sugar and lemon juice in a bowl
11
Melt the butter in a large skillet over medium-high heat
12
Add the apples and cook, stirring occasionally, until slightly softened, 10 to 12 minutes
13
Add the flour, cinnamon and salt and stir until the juices thicken, 2 minutes
14
Remove from the heat and fold in the berries; let cool completely
15
(The filling can be made up to 2 days ahead; cover and refrigerate
16
) While the filling cools, make the topping: Whisk the flour, granulated sugar, baking powder, baking soda, nutmeg and salt in a large bowl
17
Cut in 3 tablespoons butter with your fingers until it is in pea-size pieces
18
Add the buttermilk; stir with a wooden spoon to make a shaggy dough
19
Spoon the filling into the crust; dot with the remaining 1 tablespoon butter
20
Drop large spoonfuls of the topping over the filling and sprinkle generously with turbinado sugar
21
Place the pie on a rimmed baking sheet
22
Transfer to the oven and bake until the topping is golden, 50 minutes to 1 hour
23
(Cover the pie with foil if it is browning too quickly
24
) Transfer to a rack and let cool until set, about 3 hours
25
Photograph by Johnny Miller