Cherry Cobbler

INGREDIENTS

INSTRUCTIONS

PAN:  18 BY 26-INCH SHEET PAN                  TEMPERATURE:  450 F. OVEN
  :
1.  PREPARE 1 1/4 RECIPES PIE CRUST (RECIPE NO. I00100).
2.  DIVIDE DOUGH INTO 4 PIECES; USE 2 PIECES FOR EACH SHEET PAN.
3.  PLACE DOUGH ON LIGHTLYFLOURED BOARD; SPRINKLE LIGHTLY WITH FLOUR;
FLATTEN GENTLY.
4.  ROLL 2 PIECES DOUGH INTO RECTANGULAR SHEETS ABOUT 1/8 INCH 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.  USE CANNED PRPEPARED CHERRY PIE FILLING.
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 INCH) IN TOPS OF EACH COBBLER.
10. BAKE 35 TO 40 MINUTES OR UNTIL LIGHTLY 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: I01003
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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