Name: Apple Cobblers
Cook time: 1 1/4 hr
Total time: 2 hr
Yield: Makes 12 servings
Ingredients: 1 stick (1/2cup) unsalted butter, cut into pieces; 8 lb Granny Smith apples, peeled, cored, and each cut into 8 wedges; 1 1/2 cups sugar; 2 teaspoons finely grated fresh orange zest; 1/2 cup apricot preserves; 1/3 cup brandy; 3 3/4 cups self-rising flour (preferably White Lily); 6 tablespoons sugar; 1/4 teaspoon salt; 2 sticks (1 cup) cold unsalted butter, cut into bits; 1 3/4 cups plus 2 tablespoons chilled heavy cream; 1 large egg yolk; 2 tablespoons heavy cream (not chilled); 1/4 cup granulated sugar; a 3-inch round cookie cutter and 2 (5- to 6-quart) wide heavy pots

Cooks' notes:

· Apple filling may be made 1 day ahead and chilled, covered. Bring to room temperature before proceeding.
· Cobblers can be baked 1 day ahead and chilled, covered. To reheat, put chilled cobblers, uncovered, in a cold oven, then bake at 375°F until apples are bubbling, 25 to 30 minutes.

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