Lemon-Apple Cobbler

Name: Lemon-Apple Cobbler
Cuisine: United States
Ingredients: Pastry for 1-crust pie; ¾ c. sugar; 2 tblsp. flour; ½ lemon, grated peel and juice; ½ c. water; 2 tblsp. butter or margarine; 4 c. peeled apple slices; ¼ tsp. nutmeg; ⅛ tsp. salt; 2 tblsp. butter or margarine

Preparation info

Makes
5
servings

Difficulty
Easy

Appears in

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

About

Early spring dessert—lemon and nutmeg complement apple flavors

Ingredients

Pastry for 1-crust pie
½ lemon, grated peel and juice
½ c. water

Americas
United States
Dessert
Vegetarian
Spring

Method

Simmer lemon juice and peel with water about 5 minutes.
Combine sugar, flour, salt and nutmeg. Blend into lemon mixture.
Cook, stirring constantly, until mixture is thickened. Add apples and butter. Pour into a 6" X 10" x 2" pan or 9" pie pan. Cover top with rolled pastry and flute against pan. Cut steam vents.