Apple-Cherry Cobbler Pie

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Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

I made this for Company last night and it was fabulous and so easy... Got it from Betty Crockers Fall Baking Magazine...I used a Pillsbury refrigerated pie crust. The only thing I changed is I used Splenda instead of sugar as I was feeding a diabetic...

Ingredients Nutrition

Directions

  1. Place sheet of foil on oven rack below the rack pie will be baked on to catch any drips.
  2. Heat oven to 375°F.
  3. Put pastry into a pie pan, crimp edges.
  4. In large bowl, mix filling ingredients until fruit is coated.
  5. Spoon into pastry-lined pie plate.
  6. In medium bowl, mix 1 cup flour and 3/4 cup sugar. Using a pastry blender or fork, cut in butter until coarse crumbs form.
  7. Stir in almond extract and egg.
  8. Spoon topping over filling as evenly as possible.
  9. Bake pie uncovered 20 minutes or until topping and crust begin to brown.
  10. Cover entire surface of pie with another sheet of foil to prevent overbrowning;.
  11. Bake 30 to 40 minutes longer or until topping is golden brown, and pie is bubbly.
  12. Cool completely, about 1 hour, before serving.
  13. Enjoy!
Most Helpful

3 5

I loved this pie when its hot, but gets a little dry after cooling. Will definately will make again. I used a homemade pie crust. Served to friends and they loved it.