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Cherry cobbler

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Ingredients/Components

sugar
butter or margarine - 2 Tbsp
salt - 1/8 tsp
grated lemon rind - 1 tsp
quick cooking tapioca - 1/3 c
pie crust mix - 1/2 pkg
pitted tart red cherries - 6 c

How to make cherry cobbler:

Place cherries in a large bowl. Sprinkle with sugar, tapioca, lemon rind and salt. Toss lightly to mix. Let stand while making pastry.

Prepare pie crust mix, following label directions, or make 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 center to let steam escape.

To make sure pastry top will fit, turn your baking dish upside down over rolled out pastry and measure, allowing an extra inch all around.

Spoon cherry mixture into a 6-cup shallow baking dish. Dot with butter or margarine. Cover with pastry. Fold edge under and flush with rim. Flute to make a pretty edge. Bake in a 425° oven for 50 minutes or until pastry is golden and juices bubble up. Cool pan at least an hour on a wire rack. Serve in bowls with ice cream if you wish. Makes 1 deep (8-inch) pie.

Recipe categories: Desserts, Fruit, Cobblers and crisps.

Rating:

3.7

Average rating: 3.7, total votes: 6

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