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á-46124

Cherry Cobbler

By

oven 400*
9X13 pan

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Cherry Cobbler 0 Picture

Ingredients

  • 1 1/2 2 1/4 1 1/2 2 1/4 - 2 1/4 cups sugar
  • 1/4 1/4 2 cup plus 2 tablespoons flour
  • 3 14 3 14 3 14 oz cans pitted red tart cherries in WATER
  • 3/4 with 3/4 cup juice reserved
  • 1/2 1/2 teaspoon rd food coloring
  • 1/2 1/2 teaspoon almond extract
  • 1/4 1/4 1/4 teaspoon ground cinnamon
  • 2 2 2 tablespoons butter
  • CRUST
  • 3 3 3 cups flour
  • 1 1/2 1 1/2 1/2 teaspoon salt
  • 1 1 3 cup plus 3 tablespoons shortening
  • 4 to 5 4 to 5 5 tablespoons ice cold water

Details

Preparation

Step 1

prepare crust
Mix flour and salt in medium bowl
cut in shortening until particles are the size of peas
sprinkle with cold water, 1 tablespoon at a time
tossing with fork util all flour is moistened and pastry almost leaves the side of the bowl
heat oven to 400*
combine sugar and flour, and mix well
add sugar mixture to drained cherries, mix well
stir in cherry juice, food coloring, almond extract and cinnamon
line 9X13 pan with pastry, coming up sides of pan
add filling to crust
dot top of filling with butter
top with second crust
cut a few slits or a design into top crust so steam can escape while baking
top with sprinkling of sugar
bake about 50 minutes or until crust is golden brown and filling begins to bubble
CRUST
Mix flour and salt in medium bowl
cut in shortening until particles are the size of peas
sprinkle with cold water, I tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl
gather pastry into two balls
shape into flattened rectangles
if desired wrap flattened rectangles in plastic wrap and refrigerate for 30 minutes
to firm up shortening and let water absorb evenly throughout dough
if refrigerated for longer let pastry soften before rolling
roll pastry on lightly floured surface using floured rolling pin into rectangle 3 inches larger than 9x13 pan
fold pastry into fourths and place in pan, or roll pastry loosely around rolling pin and transfer tp pan
unfold or unroll pastry and ease into pan
pressing firmly against bottom and side and being careful not to stretch pastry which will cause it to s shrink
roll out remaining crust to use to top cobbler

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