Cherry Cobbler Recipe
Ingredients
| 6 cups pitted tart red cherries | ||
| Sugar | 1 3/4 Cup (16 tbs) | |
| Quick-cooking tapioca | 1/3 Cup (16 tbs) | |
| 1 teaspoon grated lemon rind | ||
| Salt | 1/8 Teaspoon | |
| 1/2 package piecrust mix | ||
| Butter/Margarine | 2 Tablespoon | |
Directions
MAKING
1 In a large bowl; place the cherries and sprinkle with sugar, tapioca, lemon rind, and salt; toss lightly to mix. Let stand while making the pastry.
2 Prepare the piecrust mix, or make the pastry from your favorite single-crust recipe. Roll out to a 10-inch round on a lightly floured pastry cloth or board. Cut several slits near the center to let the steam escape.
3 Into a 6-cup shallow baking dish,spoon the cherry mixture and dot with butter or margarine. Cover with pastry;and fold the edge under, flush with rim; flute to make a pretty edge.
4 Bake in a hot oven at 425 degrees farenheit for 50 minutes, or until the pastry is golden and juices bubble up. Cool at least for an hour on a wire rack.
SERVING
5 Serve in bowls, with plain cream (optional).
TIP
To make sure the pastry top will fit, turn your baking dish upside down over rolled-out pastry and measure, allowing an extra inch all around.
1 In a large bowl; place the cherries and sprinkle with sugar, tapioca, lemon rind, and salt; toss lightly to mix. Let stand while making the pastry.
2 Prepare the piecrust mix, or make the pastry from your favorite single-crust recipe. Roll out to a 10-inch round on a lightly floured pastry cloth or board. Cut several slits near the center to let the steam escape.
3 Into a 6-cup shallow baking dish,spoon the cherry mixture and dot with butter or margarine. Cover with pastry;and fold the edge under, flush with rim; flute to make a pretty edge.
4 Bake in a hot oven at 425 degrees farenheit for 50 minutes, or until the pastry is golden and juices bubble up. Cool at least for an hour on a wire rack.
SERVING
5 Serve in bowls, with plain cream (optional).
TIP
To make sure the pastry top will fit, turn your baking dish upside down over rolled-out pastry and measure, allowing an extra inch all around.
Chef
