Recipe Archives->Pies->Cherry Cobbler 05

Cherry Cobbler
Makes 10 to 12 servings.

5 cups flour
1 tablespoon plus 2 teaspoons salt(divided use)
2 cups shortening
1/2 cup cold water
6 (14.5-ounce cans) cherries packed in water
1 tablespoon cinnamon
2 cups plus 3 tablespoons sugar (divided use)
1/2 cup cornstarch
1/2 cup warm water
2 teaspoons vanilla extract
2 teaspoons nutmeg
2 tablespoons butter
									 
Preheat the oven to 350 F. For crust, combine flour and 2 teaspoons
salt in a bowl; cut in the shortening until the mixture is crumbly.
Gradually add water, tossing with a fork until mixture forms a ball.
Divide into thirds. Wrap in plastic wrap and flatten into disks.
Roll out crust sections on a lightly floured surface.  Spray a
cookie sheet with cooking spray. Roll out one of the crusts 1/4
inch thick; place on the cookie sheet and bake until golden brown.
Remove from oven and cool. (This becomes the center layer of crust
between the 2 layers of thickened cherry filling.) Meanwhile, drain
the cherries and place the juice in a saucepan. Add the cinnamon,
1 tablespoon salt and 2 cups sugar. Mix the cornstarch with the
water to make a paste. Stir this into the cherry juice mixture and
bring to a slow boil, stirring constantly. Add the cherries and
stir to combine. Remove from heat and add the vanilla and nutmeg.
Stir to combine.

Line the bottom of a 9x13-inch pan with one of the uncooked crusts.
Pour half of the thickened cherry mixture over the unbaked crust.
Place the baked crust on top of the cherry mixture. Top with remaining
thickened cherry mixture. Top with the final uncooked crust. Sprinkle
with 3 tablespoons sugar and dot with slices of butter. Bake for
40 minutes, or until golden brown. 

Printable version: cherry-cobbler05.txt.