Cheery Cherry Cobbler

For the crust:

Place 2 cups of flour and your salt in a bowl. Cut in cold shortening with a pastry cutter. Add 1/4 cup water (you may need more depending on the humidity – I usually use 3/4 cup total). Combine with a fork until it forms a ball. Form a ball gently and wrap in plastic wrap. Refrigerate or freeze until ready to use. The crust needs a good couple hours to refrigerate, then set it on the counter to warm up for about 15 minutes before you roll it out.

This recipe usually makes enough dough for one top and bottom crust, or for one cobbler topping for a 9×13 pan.

To roll the dough, generously flour your surface and rolling pin. Flatten the ball with your hands. Starting from the middle, slowly roll out in long, even strokes. I usually take one or two short passes, then flip and turn the dough, and roll again. Create your shape (either pie pan or top crust of cobbler)…. and you’re ready to go!

For the filling:
Combine cherries, 1 cup water, sugar, cornstarch and almond extract in medium saucepan. Cook over medium heat until thickened and bubbly. When you taste it, make sure you have “cooked” the cornstarch flavor out….

Place the filling in your pan, and top with pie crust for easy cobbler! Sprinkle the crust with sugar, if desired, and bake for 15 minutes at 350 degrees F, or until golden brown

If you wish to make a true cherry pie, prebake the pie crust for 15 minutes, then fill with cherries, add top crust and bake again 10-15 or until golden brown.