Plum Cobbler Recipe
Ingredients
| Plums | 1 Pound | |
| Sugar | 1/2 Cup (16 tbs) | |
| Cornstarch | 2 Teaspoon | |
| All purpose flour | 1 Cup (16 tbs) | |
| Baking powder | 1 1/2 Teaspoon | |
| Sugar | 2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| 1/4 cup shortening or butter | ||
| Milk | 1/3 Cup (16 tbs) | |
Directions
Wash and cut up plums, discarding pits.
Blend the 1/2 cup of sugar and the cornstarch together.
Mix with plums.
Sift flour, measure and resift 3 times with baking powder, the 2 teaspoons of sugar and salt.
Cut in shortening with pastry blender until consistency of cornmeal.
Add milk all at once.
Stir with a fork until flour is taken up, then remove dough to lightly floured board.
Knead lightly and quickly 8 times.
Roll out into as nearly a perfect circle as possible to fit bottom and sides of an 8-inch pie pan, having dough extending over edge about 1 1/2 inches all around.
Fill with plum mixture.
Fold in excess dough toward center of pie, forming a ruffled edge all around.
Leave the center circle of plums uncovered.
Bake in a hot oven (450° F.) for 10 minutes, reduce heat to moderate (350° F.) and bake 10 minutes longer or until crust is crisp and well browned.
Serve warm, with cream if desired.
Blend the 1/2 cup of sugar and the cornstarch together.
Mix with plums.
Sift flour, measure and resift 3 times with baking powder, the 2 teaspoons of sugar and salt.
Cut in shortening with pastry blender until consistency of cornmeal.
Add milk all at once.
Stir with a fork until flour is taken up, then remove dough to lightly floured board.
Knead lightly and quickly 8 times.
Roll out into as nearly a perfect circle as possible to fit bottom and sides of an 8-inch pie pan, having dough extending over edge about 1 1/2 inches all around.
Fill with plum mixture.
Fold in excess dough toward center of pie, forming a ruffled edge all around.
Leave the center circle of plums uncovered.
Bake in a hot oven (450° F.) for 10 minutes, reduce heat to moderate (350° F.) and bake 10 minutes longer or until crust is crisp and well browned.
Serve warm, with cream if desired.
Chef
