This is a delicious cherry cobbler made with fresh cherries instead of canned. It may take a little longer to make because you need to pit the cherries, but it is well worth it when you taste the finished product.
1. Preheat the oven to 350º F (175º C). Place the butter in a 9×13 inch baking dish, and place in the oven to melt while the oven is preheating. Remove as soon as butter has melted, about 5 minutes.
2. In a medium bowl, stir together 1 cup of flour, 1 cup of sugar, and baking powder. Mix in the milk until well blended, then pour the batter into the pan over the butter. Do not stir.
3. Rinse out the bowl from the batter, and dry. Place cherries into the bowl, and toss with the remaining 3/4 cup of sugar and 1 tablespoon of flour. Distribute the cherry mixture evenly over the batter. Do not stir.
4. Bake for 50 to 60 minutes in the preheated oven, until golden brown. A toothpick inserted into the cobber should come out clean
Note: This cobbler recipe is easy & really delicious. You may want to doubled the sour cherries (4 cups), add 1 tsp. vanilla extract & ½ tsp. cinnamon. This recipe is a keeper! Addition: Please note the extra cherries could add additional cooking time (about 20 min.)
Basic Sweet Pie Crust
Preheat the oven 350º F .
In a bowl, combine the brown sugar, flour, cinnamon, nutmeg, and salt.
In a large saucepan, melt the butter over medium heat. Add the cherries and cook, stirring gently, for 1 minute. Add the sugar-flour mixture, and cook, stirring constantly, until the mixture thickens and begins to boil. Remove from the heat and stir in the brandy. Let cool.
Divide the pie dough in two, one portion slightly larger then the other. Roll out the larger portion on a lightly floured surface to about 11 inches in diameter. Transfer to a deep 8-inch cast-iron skillet or Dutch oven, fitting the dough up the sides, leaving a slight overhang. Roll out the remaining dough into a large rectangle and cut into 1-inch thick strips.
Pour the fruit mixture into the bottom dough. Working one strip at a time, create a lattice top crust by laying the strips across the top in one direction, then turn and lay across in the other, interweaving the strips if desired. Roll up the overhanging bottom crust over the edges and pinch to seal. Crimp together around the pan. Brush the top with the cream and lightly sprinkle with one tablespoon of granulated sugar. Bake until the crust is golden and the juices are bubbly, about 40 minutes.
Remove from the oven and transfer to a wire rack to cool completely before serving.
Basic Sweet Pie Crust
Sift the flour, sugar, and salt into a large bowl. Using your fingers, work in the butter and shortening until the mixture resembles coarse crumbs.
Add 3 tablespoons of ice water and work with your fingers until the water is incorporated and the dough comes together. Add more water as needed to make a smooth dough, being careful not to over mix.
Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes before using.
1. Place crescent dough on a lightly floured surface; seal seams and perforations. Cut into 2-in. circles. Place in greased miniature muffin cups. In a small mixing bowl, beat cream cheese and confectioners’ sugar until smooth. Place about 1/2 teaspoon in each cup. Combine pie filling and extract; place about 2 teaspoons in each cup.
2. Bake at 375º F for 12-14 minutes or until edges are lightly browned. Remove to wire racks to cool. Refrigerate until serving.
Cherry Cream Cheese Tarts:
1. Preheat oven to 350º F .
2. Place a paper cupcake liner in each cup of muffin pan. Beat cream cheese with a handheld electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, 1at a time, beating well after each addition. Lay a vanilla wafer, flat side down, in each muffin cup. Spoon cream cheese mixture over wafers. Bake for 20 minutes. Allow tarts to cool completely. Serve with cherry filling on top, or pie filling of your choice.
Fresh Cherry Tarts Recipe
1. Combine sugar, cornstarch and salt in top of a double boiler.
2. Add corn syrup and mix well.
3. Add cherries.
4. Place over boiling water and cook, stirring frequently, until mixture thickens.
5. Cover and continue cooking about 20 minutes, stirring occasionally.
6. Remove from heat and add almond extract.
8. Pour into baked tart shells and chill.
9. Serve with whipped cream, if desired.
Makes 6 tarts.
Baked Fresh Cherry Pie
1. Preheat oven to 400º F (205º C). Place bottom crust in piepan. Set top crust aside, covered.
2. In a large mixing bowl combine tapioca, salt, sugar, cherries and extracts. Let stand 15 minutes. Turn out into bottom crust and dot with butter. Cover with top crust, flute edges and cut vents in top. Place pie on a foil lined cookie sheet — in case of drips!
3. Bake for 50 minutes in the preheated oven, until golden brown.