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    You are in: Home / Cookbooks / Cobblers, Pies & Tarts. Oh, my!
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    30 recipes in

    Cobblers, Pies & Tarts. Oh, my!

    Another fun event in Cooking Photos. Here are the recipes from our players.
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    This is the piecrust recipe that my daughter sent me for the Mile-High Cranberry Apple Pie. It makes a really tasty,kind of cookie-flakey crust. It's winning card is that it is never tough.Baking time is according to the pie you are making.

    Recipe #50781

    2 Reviews |  By keen5

    This is very good! My hubby loved it and I think it was gone by the next morning between him and the kids. It's wonderful heated with vanilla ice cream on the side...yummy! Prep time does not include making the pie crust.

    Recipe #59979

    When I make apple pie, this is the recipe that I usually use, it always turns out great ---prep time does not include preparing the pastry.

    Recipe #118194

    I love the lemon taste in this blueberry tart. It is easy to prepare, and I use fresh blueberries in the summer and frozen ones in the winter. Either way, it turns out delicious!

    Recipe #286215

    The only pie crust I will use anymore. Its flaky and slightly sugary and oh so easy to do. Note: due to some major discrepencies please use a good quality oil, preferably a vegetable and a good name brand like Mazola, it may not seem like it will make a difference but in the end it will, also use new oil not something that has been sitting around for a while.

    Recipe #51537

    Recipe #10413

    Butter piecrust gets crunchy on bottom and edges of cast iron skillet, with dough pieces in layers with the berries and sugar. Found this in Southern Living a number of years ago, but I don't have the man's name to give him credit. You can use peaches or blueberries as well, blackberries are just my favorite. I have given up picking my own blackberries so now harass the people at the farmer's market until they get some. Frozen fruit works nicely, too. You must use a cast iron skillet!! If you don't have one, go buy one and season it well...it's a kitchen necessity!

    Recipe #110796

    9 Reviews |  By KelBel

    From Weight Watchers Dining for Two. Great for a romantic dinner for two. The original recipe called for fresh ginger, however, I substituted crystallized ginger.

    Recipe #287350

    This is a spin-off of several rhubarb recipes I've tried recently, including one by Chef#537937... I liked the topping on one and the crust of another - put them together and 'ah ha!' Sweet and tart rhubarb dessert with a hint of cherries - easy to make and can be eaten soon after taking out of the oven; also wonderful served cold! A dollop of whipped cream or ice cream is a sweet addition.

    Recipe #306950

    1 Reviews |  By lazyme

    My grandkids like to pick fresh blackberries in the summer and take them home to their parents. This is the treat that we make before the rest of the berries all go home.

    Recipe #248389

    1 Reviews |  By Cynna

    Classic, delicious, comforting dessert straight from the Lone Star State. Who can resist a sweet biscuit-like batter rising up through juicy, summer-ripe peaches and encrusted with the lightest coating of carmelized sugar? I know I can't!! Goes great with any cook-out!

    Recipe #236384

    This is one of my many beloved recipes from Jane Brody's Good Food Book. I have made this during blueberry season for many, many years. You can add up to a cup of sugar, depending on your desired level of sweetness.

    Recipe #272136

    Recipe #10679

    5 Reviews |  By Marie

    This unique cobbler recipe starts with a batter added to melted butter in a hot pan. It is then sprinkled with sugared blueberries and baked. The batter rises up around the fruit and it is so yummy! Serve with whipped cream or a big scoop of vanilla ice cream.

    Recipe #171962

    6 Reviews |  By DDW

    These take about 5 minutes to prepare - how's that for quick? My kids love having their own little pie. I got this recipe from the top of a yogurt container - it's a Rachael Ray recipe.

    Recipe #85553

    I live and grew up in the midwest and here what makes a cobbler is a top and bottom crust. This crust is kneaded in order to have a true cobbler texture which is a bit tougher texture than a cake or pie dough. I also prefer using margarine instead of butter for the small salt content that adds flavor. I have adjusted the sugar amount in this recipe..after reading a few reviews. It depends on how sweet your peaches are..adjust to your liking!!

    Recipe #130520

    29 Reviews |  By anme

    A yummy apple pie with a crumb topping.

    Recipe #221118

    3 Reviews |  By Kim1

    This so so good and the way I make it with no sugar it is good for you. Enjoy and let me know what you think... Please

    Recipe #28993

    Adapted from a food blog.

    Recipe #244061

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