Cherry Cobbler

oven 400* 9X13 pan
Cherry Cobbler
Cherry Cobbler

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: