HARD ROCK CAFE® APPLE COBBLER

This recipe calls for a "hotel pan". It is a 12" x 20 x 2" stainless steel rectangular pan designed for steam tables. Any pan of the same or very close demisions will work.

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Hard Rock Cafe® Homemade Apple Cobbler

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Dough:
3 Cups all-purpose flour
2 Tablespoons granulated sugar
1 Teaspoon salt
1 Cup unsalted butter
10 Tablespoons water

Filling:
2-1/2 Pounds sour cream
3 eggs
3 Cups white sugar
2 Tablespoons vanilla
1-1/2 Teaspoons salt
12 Granny Smith apples
4 Cups sugar
1 Cup cinnamon
2/3 Pound unsalted butter
2-1/2 Cups flour
1 Cup white sugar
3 Tablespoons cinnamon
1/2 Teaspoon salt
8 Ounces walnuts

Garnish:
Caramel Sauce
Chopped walnuts
Powdered Sugar
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Dough:
In a suitable container combine flour, sugar, and
salt. Mix thoroughly. Cut in butter until mixture resembles coarse
crumbs. Butter should be cold, not melted. Sprinkle ice water, 1
tablespoon at a time, over flour mixture and knead lightly until
mixture holds together. Press mixture together to form a ball.
Let rest for 30 minutes covered in refrigerator.

Filling:
Whisk sour cream and eggs in large bowl. Add remaining dry ingredients
and whisk until well blended. Peel and core apples. Add 1/4 inch sliced
apples and reserve filling until ready to bake.

Cinnamon Sugar Mix:
Measure and place in container. Combine sugar and cinnamon
until thoroughly mixed.

Topping:

Cut cold butter into cubes. Pulse in food processor with flour until mixture becomes crumbly. Do not over mix.

Baking:
Place cobbler dough in full hotel pan and roll out with a rolling pin, making sure bottom is fully covered. Using the tines of a dinner fork, poke holes in the dough to prevent it from rising during baking. Place parchment paper completely over the dough and then using rice or dried beans, evenly fill the pan 1 inch deep.

Bake at 350ºF for 10 minutes. When done, remove pan from oven and remove rice or beans and parchment paper. Pour cobbler filling into hotel pan and distribute ingredients evenly. Place hotel pan in 350°F convection oven on low fan for 45 minutes. Remove hotel pan from convection oven and sprinkle cobbler topping evenly over the filling. Return hotel pan into 350°F convection oven for an additional 10 minutes. Remove and allow product to cool and setup prior to cutting.

Serve with vanilla ice cream, drizzle with caramel sauce, sprinkle chopped walnuts and dust with powdered sugar.