Apple Pie & Peach Cobbler

Baking instructor, Nancy Burgeson, shares her recipe for Classic Apple Pie and a Peach Cobbler.

If you’re interested in taking a class from Nancy, click here.

CLASSIC APPLE PIE (Makes 1-9” deep dish pie)

CRUST

2-1/2 cups all-purpose flour
¼ cup granulated sugar
½ tsp salt
8 ounces (2 sticks) unsalted butter, cubed
1/4-1/3 cup ice water

FILLING

8 large apples, peeled, cored and sliced into 1/2 inch slices. (I am using Lemonade apples for this pie)
1 cup granulated sugar
½ cup all-purpose flour
1 tablespoon dark rum, optional
1 tsp ground cinnamon
½ tsp salt
pinch of nutmeg

TRIM

Half and half
Granulated sugar
Cinnamon

Combine the flour, sugar and the salt for the crust into a large bowl.

Blend in butter with a pastry blender or two knives until pea-size.

Stir in water until dough adheres to itself but isn’t sticky.  Portion dough into 1/3 and 2/3 portion, flatten in a disk. Wrap in plastic wrap and chill for 30 minutes.

Preheat oven to 450˚ with rack in the lower third.

Toss filling ingredients together in a large bowl and set aside.

Roll out the small disk on a floured surface to about 12” across and ¼” Thick;

transfer to a 9” glass pie plate. Fill with the apple filling, drizzling any juices over the fruit.  Roll out the other dough disk to about 14” across.  Transfer to pie, crimp edges, and cut steam vents in the top.

Brush top with half and half and sprinkle with sugar and cinnamon.  Place pie on a baking sheet and bake in the lower portion of the oven for 25 minutes.  Reduce the temperature to 350˚ and bake until crust is brown on the bottom and juices are bubbly and thick, about 40 minutes.

 

PEACH COBBLER

4 fresh jumbo peaches (4 pounds) or 8 medium peaches (4 pounds) Peeled, pitted and sliced very thin into wedges
¼ cup granulated sugar
¼ cup light brown sugar
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
1 teaspoon lemon juice
2 teaspoons cornstarch

TOPPING

1 cup all-purpose flour
¼ cup granulated sugar
¼ cup light brown sugar
1 teaspoon baking powder
½ teaspoon salt
6 tablespoons butter, chilled and cut into small pieces
¼ cup boiling water

Preheat oven to 425 degrees.

In a large bowl, combine prepared peaches, granulated and brown sugar, cinnamon, nutmeg, lemon

juice and cornstarch tossing gently to coat.  Pour into a 2-quart flat baking dish.

Bake in preheated oven for 10 minutes.

TOPPING prep

In a large mixing bowl, combine flour, 1/4 cup brown and 1/4 cup granulated sugar, baking powder and salt.  Cut in the butter with fingertips or pastry blender, until mixture looks like a coarse meal.  Stir in water until combined.  Do not over-mix!

Remove pan from oven and drop by spoonfuls of topping evenly over hot peaches.  Bake until topping is golden brown and bubbly.

Remove from oven and sprinkle with 3 tablespoons granulated sugar and 1/2 teaspoon ground cinnamon

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