Prep 35 mins
Cook 50 mins
Fresh sour cherries are best in this recipe, but if you can only find sweet cherries, use those, cutting back the sugar to 2/3s cup. Don't let the cherries macerate in the sugar more than 15 minutes or too much liquid will seep out.
- 3⁄4 cup sugar, plus
- 1 tablespoon sugar
- 1 1⁄2 tablespoons cornstarch
- 1 tablespoon quick-cooking tapioca
- 1 1⁄2 lbs sour cherries, pitted
- 1 teaspoon almond extract
- 2 cups flour
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 4 ounces cold butter, cut into ½ inch dice
- 3⁄4 cup cold milk
- 1 tablespoon butter, melted
- First prepare the biscuit dough: Sift the flour with the baking powder and salt.
- Cut in the butter until the mixture resembles coarse meal (with some lumps the size of peas).
- Drizzle the milk evenly over the dry ingredients and work in with fork just until incorporated and the dough forms small clumps.
- Turn out the dough onto a work surface and knead once or twice to gather it into a mass DO NOT OVERWORK THE DOUGH pat into a rectangle.
- The dough can be made up to 2 hour ahead; wrap tightly and refrigerate.
- Preheat the oven to 450F and line the oven floor with foil to catch any drips.
- In a large bowl, whisk ¾ cup of the sugar with the cornstarch and tapioca.
- Add the cherries and almond extract and fold gently with a rubber spatula to incorporate.
- Choose a 6-cup ovenproof glass or ceramic baking dish or a 10 inch glass pie plate.
- On a lightly-floured surface, roll out the Biscuit Dough 1/8 inch thick and atleast as large as the baking dish you are using.
- Lift the dough frequently as you roll and lightly reflour the surface to prevent the dough from sticking.
- Using a fluted pastry wheel, cut the dough into 1 ½ inch wide strips.
- Gently stir the cherries.
- Spoon them and their juice into the dish and spread the fruit evenly.
- Lay about half the strips of dough, spaced evenly apart, across the pie without stretching.
- Fold back every other strip to its midway point.
- Weave in the remaining strips.
- Starting at the fold, place a new strip at a 90 degree angle over the unfolded strips.
- Unfold the folded strips, crossing the new one.
- Now fold back the strips that alternate with the first ones you folded.
- Place another new strip parallel to and evenly spaced from the first.
- Continue in this manner until you reach the end of the pie, half of which is now latticed.
- Then repeat the process on the other half of the pie.
- Cut off any overhanging dough flush with a sharp knife in a quick downward motion.
- Brush the lattice top with the melted butter and sprinkle with the remaining 1 tblsp of sugar.
- Bake for 20 minutes, or until the top is beginning to brown.
- Lower the oven temperature to 350F and bake for 30 minutes more.
- If the edge is browning too quickly, cover it with foil.
- Transfer the cobbler to a rack and cool for atleast 30 minutes.
- Serve warm or at room temperature.