Recipe: Vidalia Onion and Apple Cobbler

recipelink.com Chat Room Recipe Swap - 2000-12-05
From: Nancy,.SFO

Vidalia Onion and Apple Cobbler
Recipe By : Tallahassee Democrat / June 19, 1998
Servings : 8
1 1/2 cups flour
6 Tbsp. cold unsalted butter
2 Tbsp. cold shortening
1/4 tsp. salt
3 Tbsp. ice water
1 1/2 lbs. Vidalia onions -- roughly chopped
1 1/2 lbs. apples -- peeled, cored and
roughly chopped
1/4 cup packed light brown sugar
1/4 cup milk
2 Tbsp. unsalted butter
1 Tbsp. fresh lemon juice
1/2 tsp. salt
1 Dash cayenne pepper

Make the pastry dough: In a food processor, combine flour, cold butter, shortening and salt. Pulse until the mixture resembles coarse meal. Add the water and process until the mixture starts to come together. Pat the dough into a disk and wrap it in plastic. Chill for at least 1 hour.

Combine the onions, apples, brown sugar, milk, butter, lemon juice, salt and cayenne in a large non-reactive saucepan set over medium-high heat. Bring to a boil. Reduce the heat to low, cover and simmer until the apples are tender, about 10 minutes. Uncover and cook until the mixture begins to thicken, about 5 minutes longer. Remove from the heat and set aside.

Preheat the oven to 400 degrees.

Roll out the dough into a large oval and line a 10-inch oval baking dish, leaving a 3- to 4-inch overhang around the sides of the dish. Spoon in the filling. Fold the edges of the dough up over the filling to cover most of it.

Bake until golden brown on top, about 30 minutes.

Note: This makes a good accompaniment to a spicy main course.