Brown Butter Pear and Apple Cobbler
2 1/2 cups all-purpose flour
2 egg yolks
1/2 cup sugar
1/4 tsp. salt
2 sticks cold salted butter, cut into 1/4-inch cubes
1 1/2 teaspoon vanilla extract
4 Tbs. cold water
2 tablespoons freshly squeezed lemon juice
1 pound Granny Smith apples
1 pound Honey Crisp apples
1 pound Bosc Pears
2/3 cup sugar
1/4 cup unsalted butter
1/4 cup brown butter
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
In a food processor, combine the flour, sugar and salt and pulse to combine. Add the cubed butter and pulse until the mixture resembles coarse cornmeal.
In a small bowl, mix together the egg yolk, vanilla and cold water. Add the egg mixture to the flour mixture and pulse just until the dough is combined.
Transfer the dough to a work surface and work into a ball. If the dough feels to dry and isn't coming together add some water a little at a time. If it's too wet add a bit of flour. Flatten the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat oven to 375 and place rack on lower third of oven.
Peel, halve, and core the apples and pears. Cut each half into 4 wedges. Toss with the lemon juice and sugar.
Melt the salted butter in a large skillet over medium-high heat. Add the pears and apples, and cook about 2 minutes, stirring occasionally. Add the brown butter then sprinkle with the salt, cinnamon and nutmeg and cook an additional 7-10 minutes or until the fruit begins to soften.
Place the fruit in a bowl and allow to cool.
Remove the dough from the refrigerator and cut in half. Roll each half out to about 10 inches wide. Cut the dough lengthwise into 2 inch strips. Line the bottom and sides of a 9x9 inch pan with the dough strips making sure to leave at least four strips for the top. Fill with the pears and apples and then top with the remaining strips of dough.
Place in the oven on a baking sheet until the crust is golden, about 45 minutes. Place on a rack and let cool before serving.