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

For biscuit topping:

• 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

• Special equipment: a 3-inch round cookie cutter and 2 (5- to 6-quart) wide heavy pots

Description

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