Cherries are my favorite fruit and I love Cherry Pies but I love Cherry Cobblers more! One of my favorite things to do is invent while I am cooking and that is how this Fresh Cherry Dump Cobbler came to be and also got its name! I started putting this and that from my pantry and fridge into the pot. Hmmm, brown sugar? Why not! Apple Juice? Sure! Lemon Juice? Sounds good! Brandy? Absolutely! I cooked and tasted and added and came up with something pretty spectacular if I do say so myself! So what’s next? Share my success with all my friends at JAP of course!
PREP TIME : 1 Hr
COOK TIME : 30 Min
METHOD : Bake
Ingredients
- 9 cpitted fresh cherries
- 1/2 capple juice
- 1 csugar
- 1/2 clight brown sugar, unpacked
- juice of 1/2 lemon
- 1/4 tspsalt
- 1/2 cbrandy or to taste
- 2 tspvanilla extract
- 4 Tbspbutter
- 2 Tbspcornstarch plus cold water
- 1 pkg2 10″ store bought pie crusts or make your own
- sugar and butter for top crust
How To Make
1-Remove pits from cherries.
2-Put pitted cherries in 3 quart sauce pan and add first 6 ingredients.
3-Bring to a boil. Lower heat and boil gently until cherries are tender, about 5-10 minutes, stirring occasionally.
4-Add brandy and butter and cook for a couple minutes.
5-Add Vanilla and stir to blend.
- 6-Add just enough cold water to Cornstarch to liquify and then add to cherry mixture. Stir until sauce thickens. Add more cornstarch if needed.
- 7-While cherries are cooking, line one pie crust in a 3 quart casserole dish like you would if making a pie. Do not prick bottom with fork.
- 8-With ladle, spoon 1/2 of the cherry filling onto the crust.
- 9-With the second pie crust, lay on flat surface and cut strips. Then in a criss cross design, place the strips on the cherry filling. Be sure to leave enough strips of dough for top layer.
- 10-Add the rest of the cherry filling on top of the criss cross dough.
