Tart Cherry Cobbler Best Family Recipes

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Tart Cherry Cobbler

"This requires a flaky pie dough rather than a drop biscuit fashion topping. If you want to apply a fridge pie crust as opposed to making your very own that works simply satisfactory and the give up result is properly worth it!"

Ingredients :

  • five (14.5 ounce) cans tart pitted cherries packed in water, drained
  • 1 cup brown sugar
  • half cup white sugar
  • three tablespoons brief-cooking tapioca
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon cinnamon
  • 1 pinch salt
  • 1 tablespoon butter, diced
  • 1 recipe pastry for double-crust pie
  • 2 tablespoons milk

Instructions :

Prep : 20M Cook : 12M Ready in : 2H5M
  • Preheat oven to 400 tiers F (200 levels C).
  • In a massive bowl, gently stir the cherries, brown sugar, and white sugar till all the sugar has dissolved. Mix inside the tapioca, almond extract, cinnamon, and salt. Let stand 15 minutes. Pour into a 9x13 inch baking dish, and dot with butter.
  • Roll our pie pastry into a rectangle barely larger than the baking dish, and place over the cherries. Tuck in corners, and make several slits within the dough. Brush with milk.
  • Bake forty five minutes in the preheated oven, until crust is gently browned and filling is bubbly. Cool 1 hour before serving.

Notes :

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