Recipe - Cherry Cobbler

4 2/3 cup WATER; COLD
7 One half pound FLOUR GEN PURPOSE 10LB
28 pound PIE FIL CHERRY #10
4 7/16 pound SHORTENING; 3LB
6 tablespoon SALT TABLE 5LB

PAN: 18 BY 26INCH SHEET PAN TEMPERATURE: 450 F. OVEN
:

1. PREPARE 1 One fourth RECIPES PIE CRUST (RECIPE NO. I00100).

2. DIVIDE DOUGH INTO 4 PIECES; USE 2 PIECES FOR EACH SHEET PAN.

3. PLACE DOUGH ON LIGHTLYFLOURED BOARD; SPRINKLE LIGHTLY WITH FLOUR;
FLATTEN GENTLY.

4. ROLL 2 PIECES DOUGH INTO RECTANGULAR SHEETS ABOUT 1/8 INCH THICK
AND LARGE ENOUGH TO FIT EACH PAN. PRESS DOUGH INTO BOTTOM AND SIDES
OF EACH PAN. RESERVE REMAINING PIECES FOR USE IN STEP 6.

5. USE CANNED PRPEPARED CHERRY PIE FILLING.

6. ROLL REMAINING PIECES DOUGH FOR TOP CRUSTS.

7. PLACE TOP CRUSTS CAREFULLY OVER FILLING IN EACH PAN.

8. CRIMP TO SEAL EDGES.

9. CUT 6 TO 8 SMALL SLITS (One half INCH) IN TOPS OF EACH COBBLER.

10. BAKE 35 TO 40 MINUTES OR UNTIL LIGHTLY BROWNED.

11. COOL; CUT 6 BY 9.
:

NOTE: FOR DOLLARTOPPED COBBLER, CUT TOP CRUST INTO 100 ROUNDS USING
NO. 2 One half SIZE BISCUIT CUTTER. TOP FILLING IN EACH SHEET PAN WITH ROUNDS
OF
DOUGH IN 5 ROWS OF 10 EACH. IN STEP 10, BAKE AT 425F.

Recipe Number: I01003

SERVING SIZE: 1 SQUARE

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.