Deep Dish Cherry Cobbler
- Ready In:
- 1hr 20mins
- Ingredients:
- 12
- Yields:
-
1 cobbler
- Serves:
- 8
ingredients
- 3 (1360.77 g) can tart cherries, drained
- 118.29 ml cherry juice, reserved
- 44.37 ml minute tapioca
- 315.37 ml sugar or 315.37 ml Splenda granular
- 1.23 ml almond extract
- 1.23 ml vanilla extract
- 14.79 ml lemon zest
- 22.18 ml fresh lemon juice
- 14.79 ml margarine or 14.79 ml butter
- 1 beaten egg
- 14.79 ml sugar or 14.79 ml Splenda granular
- 453.59 g package refrigerated pie crusts
directions
- Heat oven to 400 degrees.
- Set pie crusts out to reach room temperature.
- Mix first 8 ingredients in a bowl; let stand 15 minutes.
- Line deep dish (2") pie plate with bottom crust.
- Add fruit mixture.
- Dot with margarine or butter.
- Cover pie with top crust; seal and crimp the edges.
- Cut several slits in top crust and brush with beaten egg.
- Bake approximately 50 minutes (juices will bubble and burst slowly).
- Remove from oven and sprinkle with sugar.
- Serve warm with vanilla ice cream.
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RECIPE SUBMITTED BY
Tona C.
Moberly, Missouri