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Cherry Cobbler

New.Wife's picture
Ingredients
  Pitted tart red cherries 6 Cup (96 tbs)
  Sugar 1 3⁄4 Cup (28 tbs)
  Quick-cooking tapioca 1⁄3 Cup (5.33 tbs)
  Grated lemon rind 1 Teaspoon
  Salt 1⁄8 Teaspoon
  Piecrust mix 3 Ounce (Half A Package)
  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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Interest: 
Holiday
Ingredient: 
Cherry
Servings: 
6

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