Best Cherry Cobbler

Our neighbor's pie cherry tree is happily producing, and we have been the lucky recipients of now 4 pounds of fresh cherries. They have been put immediately to good use in this cherry cobbler. I've spent some significant time at the table pitting the cherries the old fashioned way with a bobby pin, since we don't have a cherry-pitter.

I love the cinnamon in this recipe. I think it adds a warmth and depth to the flavor of the pie/cobbler.


Delicious Fresh Cherry Cobbler (because I don't like pies)
* 1 Pie crust (homemade or store bought)
* 4 1/4 cups fresh cherries, pitted with stems removed
* 1 1/4 cup sugar, more if cherries are very tart
* 1/2 cup flour
* 1/2 teaspoon ground cinnamon
* 1 teaspoon almond extract
* 2 Tablespoons butter, cut in small pieces
* 1 Tablespoon milk or cream for brushing the top
* 1 Tablespoon sugar for dusting

Directions:

1. Preheat oven to 400 degrees F.
2. Roll out the pie crust to 1/8 inch thick on floured surface. Fold in half and set aside.



3. In a large bowl, gently fold together pitted cherries, sugar, flour, cinnamon and almond extract.
4. Pour into square baking dish (9x9) and dot with butter.


5. Unfold the crust and place over the top of the cherry mixture. Fold the edges of the top crust over and flute according to your own preferences. You can also use a fork to press the crusts together or make a lattice top.
6. Brush the top of the pie with milk or cream and sprinkle with sugar.


7. Cut 5-6 small vent holes in the top crust.
8. Place on a baking sheet and bake at 400 for 50-60 minutes or until top is golden brown and cherries are bubbling up. If the edges start to burn or brown faster, ring the edges with a piece of aluminum foil.
9. Cherry Pie cuts better with cleaner edges if it is allowed to cool completely, but it can be eaten warm too.
10. Cherry Pie à la mode! Top with your favorite ice cream or fresh sweetened whipped cream.
11. Refrigerate any leftovers.





Mom's Pie Crust:
1 c flour
1/3 c heaping crisco
1/2 tsp salt
2 tbspn ice water


combine flour, crisco, and salt with a pastry cutter until crumbly. Add the ice water and cut in with a fork or knife until dough is lumpy and follows fork around the bowl. if it is not lumpy enough add more ice water 1/2 tsp at a time. (I think this is why women used to get famous for their pie crust. It's a totally ambiguous recipe- " cut in the ice water until lumpy"....what's lumpy? or too lumpy? or not lumpy enough? that's where you just have to be taught by a master mind i suppose and actually see the lumpiness of the recipe. good luck )

roll dough out with rolling pin on floured surface until 1/8 inch thick. makes one 9 inch pie crust.