Medina Valley French Apple Cobbler

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Executive Chef
Jun 3, 2004
Medina Valley French Apple Cobbler

2 1/2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup shortening
1 tablespoon sour cream (regular or fat free)
1/2 cup plus 1 tablespoon chilled water
2 16 ounce packages frozen sliced apples, thawed
3/4 cup brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon unsalted buttered, softened

1. In a large bowl, sift flour and salt. Using an electric mixer on low speed, add shortening and mix for 1 minute until mixture looks like coarse meal.
2. Add sour cream to flour mixture and mix with your fingers. Gradually, add chilled water and continue to mix with your fingers until the dough holds together. Form dough into a flat ball, wrap in plastic wrap and chill for 30 minutes.
3. Heat oven to 350 degrees. Spray a 9 x 13-inch baking dish with nonstick cooking spray. Roll dough out into a rectangle to fit the prepared baking pan. Cut the pastry edge so that it hangs 1-inch over the rim of the cobbler dish. Save remaining dough for pastry top.
4. Place the apple slices in prepared piecrust. Combine brown sugar, flour, cinnamon, salt, vanilla and butter in a large bowl. Beat mixture with an electric mixer on medium speed for 1 minute until crumbly. Sprinkle the mixture over the apples.
5. Roll out remaining pastry and top of the apple cobbler. Fold the edges of the top crust under the bottom crust and crimp the edges in a decorative design. Cut 5 to 6 slits in the pastry top to allow steam to escape. Combine the egg yolk with 1-Tablespoon water in a small bowl. Brush the egg yolk mixture over the crust.
6. Bake apple cobbler on the center oven rack for 40 to 45 minutes until the crust is golden and apple juices are bubbling out of slits in pastry.
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