Recipes: Apple Pobbler

Grandma Mary used to make fruit cobblers in rectangular glass Pyrex containers, topped with latticed pie dough, using fresh fruit in season or her own preserved fruit. My favorites were apricot and plum, but I also enjoyed apple, boysenberry, and every other flavor that came our way. We’ve dubbed the Mystery Ranch version of Grandma Mary’s recipe a “pobbler” – it’s fruit in a glass pie pan topped with pie crust, so essentially a cross between pie and cobbler.

Ingredients:

4 cups peeled, sliced tart apples (you can mix up the apple types)

1-2 Tablespoons sugar

3 Tablespoons butter

Few dashes of cinnamon

1 wedge of lemon or lime

1 pie crust dough round (Trader Joe’s brand is excellent, or make your own)

1 egg (or egg white)

Procedure:

Preheat oven to 375 degrees Fahrenheit.

Place sliced apples in bottom of glass pie pan.

Sprinkle with sugar, citrus juice, and cinnamon. Dot the top of the apples with the butter.

Carefully arrange the pie dough on top of the apples, lightly pressing to shape and crimping off the edges at the pie dish rim. Cut slits across the top of the pie crust in whatever shapes you want.

Crack the egg in a dish and brush some of the white onto the top of the crust (you can reserve the rest of the egg for your next meal).

Bake for 30-35 minutes, checking after 20 to make sure the crust is not getting too brown. If the crust starts to darken too much, create a tinfoil cover for the rim of the pie.

Let cool at least 20 minutes before digging in with a large spoon into dishes.

Serve as is or with whipped or iced cream.