Friday, May 29, 2009

Cherry Pie Time

We have a tart cherry tree in our yard. The cherries are red, ripe and luscious, albeit TART! This recipe is DELICIOUS! If you don't have tart cherries, use sweet dark cherries and reduce the amt of sugar in the cherry filling.

Fresh Cherry Cobbler
1 1/4 cups sugar
3 tablespoons cornstarch
4 cups pitted tart cherries
1/4 teaspoon almond extract

1 cup all-purpose flour
1/3 cup sugar (original recipe 1 tablespoon, being a good Southerner, I increased it to 1/3 cup)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons shortening
1/2 cup milk

Preheat oven to 400degrees. Combine sugar, cornstarch, cherries and almond extract in a medium saucepan. Cook over medium heat, stirring constantly, until mixture thickens and boils. Continue to boil and stir for 1 minute.

Pour fruit mixture into a 2-qt ungreased baking pan. Place in oven while preparing topping.
Combine flour, sugar, baking powder and salt in large mixing bowl. Cut in shortening until mixture resembles large peas. Stir in milk and mix just until soft dough forms. Drop dough onto cherries in about 6 or 8 dollops. Bake for 25 to 30 minutes or until topping is golden brown. Serve warm with (of course, homemade) vanilla ice cream.

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