Ingredients
Units
Scale
Crust:
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/3 cup cold water
- 2 cups all-purpose flour
- 1/4 cup shortening
- 5 tablespoons unsalted butter, chilled and cubed
- 1 egg, beaten
- Sugar, for sprinkling
Filling:
- 1 can Cherry Pie Filling
- 1/4 cup finely chopped almonds
Instructions
- In a small bowl, dissolve sugar and salt in cold water. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment, combine flour, shortening and butter. Mix on low speed until a find crumbly mixture forms. Slowly add the water mixture and increase speed to medium, until a soft, pliable dough forms.
- Roll the dough together and divide in half.
- Heat oven to 400 degrees F.
- On a lightly floured surface, roll out one dough to form a 13x9-inch rectangle. Place on a baking sheet and bake for about 15 minutes or until golden. Remove the crust and reduce the heat to 350 degrees F.
- While the crust cools, prepare your fruit filling. In a bowl, toss together cherry pie filling and almonds. Spread evenly over the baked and cooled crust. Set aside.
- Roll out the other half of dough to fit over the cobbler. Pinch the edges and brush with the egg. Sprinkle liberally with sugar and bake for about 35-40 minutes or until golden and fruit is bubbling.
- Serve warm with fresh whipped cream.
- Prep Time: 10 minutes
- Cook Time: 1 hour
