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Dessert > Apple Cobbler for 100

Apple Cobbler for 100



Yield: 100 portions (2 Pans)
Each Portion: 1 square
Temperature: 425F
Pan Size: 18 x 26 inch sheet pan

IngredientsWeightsMeasure
Pie crust, dough 15 lb 2 ounces  
Pie filling, prepared, apple 28 lb 3 gallons (4-No. 10 can)


  1. Prepare 1-1/4 recipes Pie Crust.
  2. Divide dough into 4-3 lb 12 ounce pieces; use 2 pieces for each sheet pan.
  3. Place dough on lightly floured board; sprinkle lightly with flour; flatten gently.
  4. Roll 2 pieces dough into rectangular sheets about 1/8 inch thick and large enough to fit each pan. Press dough into bottom and sides of pan. Reserve remaining pieces for use in Step 6.
  5. Pour 14 lb (1-1/2 gallons) filling into each pan.
  6. Roll remaining pieces of dough for top crusts.
  7. Place top crusts carefully over filling in each pan.
  8. Crimp to seal edges.
  9. Cut 6 to 8 small slits (1/2 inch) in top of each cobbler.
  10. Bake 45 to 50 minutes or until lightly browned.
  11. Cool; cut 6 by 9.


NOTE:
  1. In Step 10, if convection oven is used, bake at 375°F. 35 to 40 minutes or until lightly browned on high fan, open vent.
  2. In Step 10, if microwave-convection oven is used, use 4 half sheet pans (13 by 18 inches). Follow Step 1. In Step 2, divide dough into 8-1 lb 14 oz pieces; use 2 pieces for each sheet pan. Follow Steps 3 and 4. In Step 5, pour 7 lb (3 qt) filling into each pan. Follow Steps 6 through 9. In Step 10, bake at 400°F. 20 to 25 minutes with 50% microwave power last 10 minutes or until lightly browned. In Step 11, cut 5 by 5. In Step 10, if microwave-convection oven is used, use 4 half sheet pans (13 by 18 inches). Follow Step 1. In Step 2, divide dough into 8-1 lb 14 oz pieces; use 2 pieces for each sheet pan. Follow Steps 3 and 4. In Step 5, pour 7 lb (3 qt) filling into each pan. Follow Steps 6 through 9. In Step 10, bake at 400°F. 20 to 25 minutes with 50% microwave power last 10 minutes or until lightly browned. In Step 11, cut 5 by 5.
  3. For dollar-topped cobbler, cut top crust into 100 rounds using No. 2-1/2 size biscuit cutter. Top filling in each sheet pan with rounds of dough in 5 rows of 10 each.


VARIATIONS:
  1. PEACH COBBLER: Follow Steps 1 through 4. In Step 5, use 28 lb (3 gal 4-No. 10 cn) canned prepared peach pie filling. Follow Steps 6 through 11.

  2. BLUEBERRY COBBLER: Follow Steps 1 through 4. In Step 5, use 28 lb (3 gal 4-No. 10 cn) canned prepared blueberry pie filling. Follow Steps 6 through 11.

  3. CHERRY COBBLER: Follow Steps 1 through 4. In Step 5, use 28 lb (3 gal 4-No. 10 cn) canned prepared cherry pie filling. Follow Steps 6 through 11.

  4. STREUSEL-TOPPED APPLE COBBLER: In Step 1, prepare 3/4 recipe Pie Crust. In Step 2, divide dough into 2 pieces. Follow Steps 3 through 5. Omit Steps 6 through 9. Prepare 2 recipes Streusel Topping. Spread 4 lb 11 oz (3 qt) topping overfilling in each pan. Follow Steps 10 and 11.




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