Tart Apple Cobbler Recipe for Fall

Cobbler is a classic quaint and family-style dessert that has actually been cooked and enjoyed by American households for hundreds of years. Cobbler can be baked with practically any type of fruit like berries. I really love peach cobbler with Cool whip in the summer season and in the winter, I like cherry cobbler with a scoop vanilla ice cream. This particular cobbler can be made quickly with the utlization of frozen pie dough. Tart apples, such as Fuji, Granny Smith, Lady Smith, Braeburn, Rome and Gala are the best for baking pies and cobblers mainly because they keep their firmness and flavor after being baked.
Cobbler Recipe:
8 cups of peeled and sliced tart apples (around 3 lbs)
1/3 cup of apple cider
1/4 cup of all-purpose flour
1/2 cup of packed brown sugar (either brown or light)
1 tsp of cinnamon
1 tbs butter, finely sliced
1/2 (15-ounce) package of frozen or pre-packaged pie dough
1 tsp of tap water
1 large egg white, lightly beaten
1 tbs of granulated sugar
To Prepare:
Pre-heat the oven to 350?. Next, put the apple slices in a lightly greased 11x7 glass baking dish or even a deep pie pan. Drizzle the apple cider over the apple slices. And then, in a medium mixing bowl mix all of the dry ingredients and stir together. Cut in the butter pieces and blend into the dry ingredients with either a pastry blender or two knives until the mix resembles coarse meal. Evenly sprinkle the flour mix on top of the apples in the baking dish.
On a slightly floured surface, roll out the pie dough into a good sized rectangle big enough to drape over the top of the pie pan.
Gently place the pie dough over the apple slices and crimp the edges together to seal in the apple juices. Cut three 1/2 inch slits in the pie dough in order to allow steam to vent.
In a little bowl, combine together the tap water and egg white and then lightly brush on top of the dough. It will provide the dough with a nice golden brown tone. Then, sprinkle the sugar on top of the egg white and water mix.
Place the apple cobbler in the oven and bake for forty mins or until the juices are bubbling. Allow to cool down for 15 mins inside the pie pan before slicing.