INGREDIENTS

INSTRUCTIONS

PAN:  18 BY 26" SHEET PAN                          TEMPERATURE:  450F. OVEN
1.  PREPARE 1 1/4 RECIPES PIE CRUST (RECIPE NO. I-1).
2.  DIVIDE DOUGH INTO 4 PIECES; USE 2 PIECES FOR EACH SHEET PAN.
3.  PLACE DOUGH ON LIGHTLY FLOURED BOARD; SPRINKLE LIGHTLY WITH FLOUR;
FLATTEN GENTLY.
4.  ROLL 2 PIECES DOUGH INTO RECTANGULAR SHEETS ABOUT 1/8" THICK AND LARGE
ENOUGH TO FIT EACH PAN.  PRESS DOUGH INTO BOTTOM AND SIDES OF EACH PAN.
RESERVE REMAINING PIECES FOR USE IN STEP 6.
5.  POUR 14 LB (1 1/2 GAL) FILLING INTO EACH PAN.
6.  ROLL REMAINING PIECES DOUGH FOR TOP CRUSTS.
7.  PLACE TOP CRUSTS CAREFULLY OVER FILLING IN EACH PAN.
8.  CRIMP TO SEAL EDGES.
9.  CUT 6 TO 8 SMALL SLITS (1/2") IN TOPS OF EACH COBBLER.
10. BAKE 35-40 MINUTES OR UNTIL IGHTLY BROWNED.
11. COOL; CUT 6 BY 9.
  :
NOTE:  FOR DOLLAR TOPPED COBBLER, CUT TOP CRUST INTO 100 ROUNDS USING NO.
2 1/2 SIZE BISCUIT CUTTER.  TOP FILLING IN EACH SHEET PAN WITH ROUNDS OF
DOUGH IN 5 ROWS OF 10 EACH.  IN STEP 10, BAKE AT 425F.
Recipe Number: I01001
SERVING SIZE: 1 SQUARE
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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