Whats Cookin Italian Style Cuisine

Deep Dish Southern Pies

Ingredients You Will Need:

Fresh Cherries

Fresh Berries

Fresh Peaches

Flour

Sugar

Heavy Cream

Butter

Shortening

Water

Salt

Cinnamon

Cornstarch

Other Fruits We Have Used:

Using the Peach Filling Recipe Method

Apples Pears Mango Rainier Cherries Blueberries Strawberries

Tips

If using frozen fruits thaw them first and drain

Use a deep dish pan

Always bake this on a cookie sheet lined with parchment paper or aluminum foil

Using ripe fresh fruits always is the best choice

Always preheat the oven first to 375 degrees

The filling should not be like pudding but a thinner consistency, it will get thicker when baking in the oven

Keep any leftovers in the refrigerator

Do not stir berries too much or they will all break, just fold in the fruit

The cobbler can be frozen raw and then baked fresh from the freezer

Other Recipes We Love

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Summer Desserts

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With Image Without Image Butter Crust Deep Dish Peach or Cherry Berry Cobbler Yield: 8

Author: Claudia Lamascolo Prep time: 20 M Cook time: 45 M Total time: 65 M This is a buttery style Old Fashioned Southern Cobbler using sugar topped pie crust and not a biscuit. Using fresh berries, cherries or peaches. This is a delicious easy recipe and perfect for the summer fruits! Ingredients: Buttery Double Pie Crust For Cobbler: ( this makes a double pie butter crust)

2 1/2 cups flour

1 - 1/2 tablespoons sugar

1 teaspoon salt

1/2 cup chilled butter cut into small pieces

1/2 cup shortening

1/2 cup ice-cold water

Note: See below in directions for Cherry Berry Fillings and Peach Filling for this delicious pie. Instructions: Butter Crust Instructions: Mix all dry ingredients with butter and shortening until it looks like sand, add the water. If it seems crumbly add 1 tablespoon of water more. Cherry Berry Filling: 3 cups cherries pitted canned or fresh 1 cup red raspberries fresh or frozen 1 cup blackberries or blueberries fresh or frozen 4 tablespoons cornstarch Around 1 cup of liquid, you can use apple juice or water 1 cup of sugar pinch of cinnamon or more to taste I use around 1/4 teaspoon Add cherries to a medium pot, heat until some of the juice boils away around two minutes or so. Remove from heat. Add the cornstarch mixed with water, add sugar into hot cherries and mix. Return to stovetop until thickened stir often add more liquid if too thick as it will thicken more while baking. It should be thinner than a pudding would be. Fold in the berries. Stir in a pinch of cinnamon. Peach Buttery Pie Crust Cobbler 4 tablespoons butter 1/2 cup sugar 1/2 cup water 1/4 teaspoon cinnamon 3 tablespoons of flour Pinch salt 10 fresh peaches, peeled, pitted, and cut into thick slices (you can also use thawed frozen peaches) In a small saucepan dissolve the sugar in melted butter, adding the water, flour, peaches, and cinnamon and simmer for 5 minutes Assembly: Roll the bottom crust to fit a 9- inch deep dish pie plate or`12 x 6 casserole dish. Pour the desired filling into the crust. Roll out top, using a fluted pastry cutter or knife cut strips for the top for weaving the lattice crust. Brush the top of the crust lattice crust with a mixture of heavy cream or milk, melted butter then sprinkle with granulated sugar on top. Bake at 375 degrees in a preheated oven for around 35 to 45 minutes, or until the top is very browned and the juice is bubbling. https://www.whatscookinitalianstylecuisine.com/2014/10/berry-cherry-deep-dish-pie-recipe.html old fashioned Southern pie crust cobbler, pie cobbler, cherry-berry pie cobbler, cobbler recipes, southern cobblers, peach cobbler recipe with pie crust, buttery pie crust recipes, summer dessert recipes, cobbler recipes with pie crust, butter pie crust, southern cobbler desserts American, French Created using The Recipes Generator

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More Recipes To Try:

The biggest difference between this and most cobblers is it's done with a buttery pie crust top and bottom.You don't have to try making a lattice crust, just add a top crust instead, I just like how pretty it looks.I love making this style cobbler.There is no right or wrong pan to use as long as it is deep dish and at least a 9 inch sized pan.Cast-Iron works great along with a deep casserole dish.Use whatever kind of pan you have that will accommodate a deep-dish cobbler.Also, if you hate messy cleanups, be sure to add a piece of foil or parchment paper under your cobblers to catch the bubbling over juices!This dessert just shouts summer by using seasonal fresh fruits.Berries of any kind, peaches, and so many more options are available to pick and choose whateveryou love as a filling.Don't miss trying this version to the alternative of biscuits, it's a great way to get a taste ofhomemade from scratch Southern food.This is a true homemade cobbler with the best ingredients available.Enjoy and let me know how you like my recipe in the comments and please read the tips first.Disclosure: This recipe was originally shared in 2014. It was edited and re-published in 2020.