Apple-Berry Cobbler Pie

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Apple-Berry Cobbler Pie
Apple-Berry Cobbler Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    - unbaked single pie crust

  • 3

    lbs crisp apples

  • 2/3

    cup granulated sugar

  • 2

    tablespoons lemon juice

  • 3

    tablespoons unsalted butter

  • 1/2

    teaspoon cinnamon

  • 1/4

    teaspoon salt

  • 1-1/2

    cups mixed berries (such as raspberries, blueberries, blackberries)

  • TOPPING

  • 1

    cup flour

  • 3

    tablespoons granulated sugar

  • 1

    teaspoon baking powder

  • 1/8

    teaspoon baking soda

  • Pinch grated nutmeg

  • Pinch salt

  • 4

    tablespoons cold unsalted butter, cut into small pieces

  • 1/2

    cup buttermilk

  • Turbinado sugar, for sprinkling

Directions

Prepare crust in 9 inch pie plate. Chill 30 minutes. Blind bake at 350 with pie weights for about 20 minutes. Cool completely. Meanwhile, make the filling: Peel the apples; cut into 1/2 inch pieces. Toss with the granulated sugar and lemon juice in a bowl. Melt the butter in a large skillet over medium-high heat. Add the apples and cook, stirring occasionally, until slightly softened, 10 to 12 minutes. Add the flour, cinnamon and salt and stir until the juices thicken, 2 minutes. Remove from the heat and fold in the berries; let cool completely. (The filling can be made up to 2 days ahead; cover and refrigerate) While the filling cools, make the topping; whisk the flour, granulated sugar, baking powder, baking soda, nutmeg and salt in a large bowl. Cut in 3 tablespoons butter with your fingers until it is in pea size pieces. Add the buttermilk; stir with a wooden spoon to make a shaggy dough. Spoon the filling into the crust; dot with the remaining 1 tablespoon butter. Drop large spoonfuls of the topping over the filling and sprinkle generously with turbinado sugar. Place the pie on a rimmed baking sheet. Transfer tro the oven and bake until the topping is golden, 50 min to 1 hour (cover with foil if browning too quickly. Transfer to a rack and let cool until set, about 3 hours.

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