Friday, January 8, 2010

You Know You Want Some

I had to share. You're welcome.

Cherry Cobbler
1 - 1/2 cups flour
1/4 cup butter (1 stick)
1/2 teaspoon salt
2 cans cherry pie filling

Mix flour and salt in bowl. Cut in butter. Add just enough ice water a little at a time to make it stick together when pressed. Wrap in wax paper and refrigerate dough for at least 1/2 hour. Roll out dough, fold on itself, roll again, fold on itself again, roll 1 more time. Cut strips out of the center of the rolled out dough. Pour 1/2 can cherry pie filling into baking dish. Place 1/2 of the scraps of dough on top. Pour on 1/2 can cherry pie filling. Place other 1/2 of scraps of dough on top. Pour on entire second can cherry pie filling. Arrange strips of dough on top. Bake 1 hour at 350 degrees F.

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