While National Apple Month in October comes to an end, Pippin Hill Farm & Vineyards is paying homage to Virginia’s beloved fruit in a warm and delicious way throughout the fall and winter. Certified Horticulturalist, Diane Burns, and recently appointed Executive Chef, Ian Rynecki, of Pippin Hill Farm & Vineyards have utilized their combined agricultural and culinary expertise to create their distinctive Virginia Apple Cobbler.
Pippin Hill Farm & Vineyards in Charlottesville harvests a large variety of Jeffersonian apples in their boutique orchard, including GoldRush, Grimes Golden and the archetypal Albemarle Pippin. George Washington and Thomas Jefferson were two of the very first to introduce apple trees to the Commonwealth and helped the Albemarle Pippin earn cross-continental popularity shortly after the Revolutionary War.
The Albemarle Pippin typically ripens during late fall, and is ready for picking when it adopts a green and white appearance. Its crisp and juicy texture combined with its tart flavor makes for the perfect addition to several colorful salads and delicious desserts, many of which are offered at Pippin Hill Farm’s Tasting Room.
Rynecki shared with us his new recipe for the ambrosial Virginia Apple Cobbler, which boasts a warm apple center, complemented by hints of whiskey and nutmeg and finished with a crisp, biscuit topping. Pippin Hill Farm recommends serving the cobbler with their 2016 Viognier, a slightly sweet wine featuring a light minerality and notes of lemongrass, pear, nectarine and apricot.
Pippin Hill Farm & Vineyards’ Virginia Apple Cobbler
Recipe adapted from Virginia Apple Cobbler recipe by Executive Chef Ian Rynecki
2 lbs. Albermarle Pippin apples, peeled, cored and cut into 1/2 inch cubes
1/2 cup white sugar
2 Tbl. lemon juice
2 Tbl. whiskey
3/4 tsp. cornstarch
1 tsp. salt
1/2 tsp. nutmeg
1 cup all-purpose flour
1/4 cup sugar
1 and 1/4 tsp. baking powder
3/4 tsp. salt
3 oz. butter, cubed
1/2 cup milk
To make apple filling
Toss cubed apples with white sugar, lemon juice, whiskey, cornstarch, salt and nutmeg.
Transfer apple mixture into a cast iron baking dish and place on a sheet pan.
Bake at 400ºF for 10 minutes.
To make biscuit dough
In a large bowl, stir together flour, sugar, baking powder and salt.
Add butter and quickly toss to coat with flour mixture.
Cut butter into dry ingredients using a food processor. Transfer to bowl.
Using a fork, stir in milk until mixture comes together into a slightly sticky dough.
Place clumps of biscuit dough on top of the baked apple mixture. Be sure to leave a small hole in the center of the cast iron baking dish.
Bake at 400 degrees Fahrenheit for 25-35 minutes, or until the top becomes golden brown.
The Virginia Apple Cobbler will be available on Pippin Hill Farm & Vineyards’ Tasting Room menu throughout the fall and winter seasons.