73 FALL BAKING
Apple Cobbler
with Cardamom
Biscuits
MAKES ABOUT 8 SERVINGSBourbon-soaked dried apricots bring
new layers of fl avor to apple cobbler.FILLING
1 cup dried apricots, diced
6 tablespoons bourbon
8 medium Gala apples,
peeled, cored, and sliced
(about 8 cups)
1⁄3 cup firmly packed light
brown sugar¼ teaspoon ground allspice
½ teaspoon vanilla extractBISCUITS
2½ cups all-purpose flour
¼ cup plus 2 tablespoons
sugar, divided
2 teaspoons baking powder
1 teaspoon ground cardamom
¾ teaspoon kosher salt
½ cup cold unsalted butter,
cubed
1 cup cold whole buttermilk
1 large egg
1 tablespoon heavy
whipping cream- For filling: In a small bowl,
combine apricots and bourbon.
Cover and let stand for at least
30 minutes or overnight. - Preheat oven to 400°.
- In a large stockpot, stir together
apricot mixture, apples, brown
sugar, and allspice. Cook over
medium heat until apples begin
to soften, 10 to 15 minutes. Stir
in vanilla. Spoon filling into a
1½-quart baking dish. - For biscuits: In a medium bowl,
whisk together flour, ¼ cup sugar,
baking powder, cardamom, and
salt. Using a pastry blender, cut
in cold butter until mixture is
crumbly. Stir in buttermilk just
until combined. - Turn out dough onto a lightly
floured surface, and gently knead
until a dough forms, 5 to 7 times.
Roll dough to ½-inch thickness.
Using 2½- to 3-inch round cutters,
cut dough, and place on top of
filling. - In a small bowl, whisk together
egg and cream. Brush egg wash
onto biscuits, and sprinkle with
remaining 2 tablespoons sugar. - Bake until biscuits are golden
brown and apples are tender,
about 20 minutes, covering with
foil to prevent excess browning,
if necessary. Serve warm.
Classic Apple Pie
MAKES 1 (9-INCH) PIEA warm slice of this sky-high pie
begs for a scoop of vanilla ice
cream—what could be more iconic?CRUST
3 cups all-purpose flour
1 teaspoon kosher salt
1 cup cold unsalted
butter, cubed
2⁄3 cup cold water