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Fresh Cherry Cobbler

Randy Mayor; Cindy Barr
Yield 8 servings

Ingredients

  • 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
  • Cooking spray
  • 1 large egg white, lightly beaten
  • 1 tablespoon sugar
  • 4 cups pitted fresh cherries (about 1 3/4 pounds)
  • 1 cup sugar
  • 3 tablespoons uncooked quick-cooking tapioca
  • 1 tablespoon fresh lemon juice
  • 1/8 teaspoon salt
  • 2 tablespoons chilled butter, cut into small pieces

Nutrition Information

  • calories 312
  • caloriesfromfat 30 %
  • fat 10.4 g
  • satfat 4.9 g
  • monofat 1 g
  • polyfat 0.3 g
  • protein 2.3 g
  • carbohydrate 54 g
  • fiber 1.7 g
  • cholesterol 13 mg
  • iron 0.3 mg
  • sodium 171 mg
  • calcium 12 mg

How to Make It

  1. Preheat oven to 375°.

  2. Cut dough into 8 (9 x 1-inch) strips. Arrange dough strips in a lattice design on a baking sheet coated with cooking spray. Brush dough with egg white, and sprinkle evenly with 1 tablespoon sugar. Bake at 375° for 15 minutes or until crust is golden brown. Cool on pan, on a wire rack, 10 minutes. Carefully lift crust using 2 spatulas; cool completely on a wire rack.

  3. Combine cherries, 1 cup sugar, tapioca, juice, and salt. Let stand 15 minutes. Spoon the cherry mixture into an 8-inch baking dish coated with cooking spray. Top with butter. Bake at 375° for 40 minutes or until hot and bubbly. Place crust on top of cherry mixture.