Mammaw Ruby's Double Crust Cherry Cobbler From Sonja
Mammaw, my mama's
mother, made this cherry cobbler for Easter, Christmas, and other holidays.
too, would make it on special occasions. My husband loved my mama's cherry
cobbler. (Mammaw had stopped cooking altogether by the time my husband and I
were married.) One of his favorite remarks about my mama was, "I'll tell you
one thing: your mother sure can make good cherry cobbler!" (He usually said this
after he and Mama had a difference of opinion on something, and he was still
stewing about it.) It takes a lot of time to make cobbler in this manner, but
the surprise of finding the crisp brown crust in the middle of the pie as well
as on top was a delight to our family that was well worth the extra effort.
Mammaw Ruby's Double Crust Cherry Cobbler
2 cans sour pie cherries, undrained
2 cups sugar
1/2 teaspoon cinnamon
4 tablespoons of flour dissolved in 1 cup of water
1/4 teaspoon salt
1 teaspoon vanilla extract
2 1/2 cups flour
1 teaspoon salt
3/4 cup vegetable shortening
2 to 3 tablespoons cold water
1 stick butter divided
Butter 15x11x2-inch metal sheet cake pan or glass casserole dish. Make pastry
by cutting shortening into sifted flour and salt until mixture resembles coarse
meal. Sprinkle 2 to 3 tablespoons cold water, more if needed, into flour
mixture to make stiff, pliable dough.
Divide dough into 3
parts with the portion for the bottom crust being slightly larger than the other
two portions. Roll the 3 portions out on a lightly floured surface. Pat the
large bottom crust into bottom of pan and adjust to fit so that it rests with
edges halfway up sides of pan.
In large mixing bowl,
mix 2 cans of cherries and their liquid with sugar, 1/4 teaspoon salt, cinnamon,
vanilla, and the flour dissolved in water. Pour half of the cherry mixture into
the pastry-lined pan.
Add top (middle)
crust. If crust is a bit too large and has a few wrinkles in it, so much the
better. Tuck to seal with bottom crust, leaving about half the height of the
pan available for reserved filling and the final crust. Prick with fork to
create steam vents.
Cube half of the
stick of butter and liberally dot the crust. Sprinkle with additional sugar.
Turn into preheated 400 degree oven and bake for about 25 minutes. Remove from
cherry mixture over the top crust. Cover with third rolled-out pastry. Seal by
pressing edges of pie pastry against sides of pan. Prick with fork to make
steam vents. Cube remaining 1/2 stick of butter and dot top crust. Sprinkle
Return to oven. Bake
10 minutes at 400 degrees. Reduce heat to 350 degrees and bake until top crust
is a golden brown. Remove and serve hot or cold. Serve with a side of whipped
cream or top with vanilla ice cream, if desired.