A flaky pie crust is needed for this instead of a drop biscuit-style topping. Instead of creating your own pie crust, using one from the refrigerator works just fine, and the outcome is well worth it!
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs 5 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 5 (14.5 ounce) cans tart pitted cherries packed in water, drained
- 1 cup brown sugar
- ½ cup white sugar
- 3 tablespoons quick-cooking tapioca
- ½ teaspoon almond extract
- ¼ teaspoon cinnamon
- 1 pinch salt
- 1 tablespoon butter, diced
- 1 recipe pastry for double-crust pie
- 2 tablespoons milk
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl, gently stir the cherries, brown sugar, and white sugar until all the sugar has dissolved. Mix in the tapioca, almond extract, cinnamon, and salt. Let stand 15 minutes. Pour into a 9×13 inch baking dish, and dot with butter.
- Roll our pie pastry into a rectangle slightly larger than the baking dish, and place over the cherries. Tuck in corners, and make several slits in the dough. Brush with milk.
- Bake 45 minutes in the preheated oven, until crust is lightly browned and filling is bubbly. Cool 1 hour before serving.
Nutrition Facts
| Calories | 256 kcal |
| Carbohydrate | 50 g |
| Cholesterol | 3 mg |
| Dietary Fiber | 2 g |
| Protein | 2 g |
| Saturated Fat | 2 g |
| Sodium | 103 mg |
| Sugars | 39 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
every one loved it
I made this recipe using a bag of frozen tart cherries and put the filling in a deep dish pie pan. I used cutouts of a pre-made pie crust for the top. This was absolutely delicious, but very runny. I will definitely make this again, but will adjust to thicken the cherry juice and use a little less sugar.
I made this tonight and it was great. I usually follow the recipes exactly but in this case I couldn’t find the cherries in water so I opted for the canned cherries for pies. 3 cans was plenty. I only added the brown sugar and omitted the white since I didn’t think it needed all that sugar along with the sugary cherries. It was perfect! Made a 9 in pie with plenty of pie crust left over for Turkey cookie cutter crust on top.
This cobbler is currently baking, so I can’t speak to the taste; however, I wanted to mention that I couldn’t find cherries in water or cans of the right ounces. Instead, I bought the “More Fruit” brand and rinsed them in a strainer. Afterwards, I only added one of the sugars. The consistency and flavor seemed accurate upon a pre-baked taste test.
Sooo delicious and very easy to make! I cut the pie crust into strips/lattice and used a cookie cutter to decorate…
I had a pound of fresh sour cherries so I decided to use thoes. Because I only had a pound I halved the rest of the recipe. I thought it was really good but the tapioca was soft but it did leave a texture that I didn’t particularly care for. My favorite is to use about a tablespoon of liquid pectin for a thickener. I also used one crust and made cut outs so you could see the berries. The brown sugar really gave it a subtle richness. I’ll be making again with frozen cherries most likely.
I had a pound of fresh sour cherries so I decided to use thoes. Because I only had a pound I halved the rest of the recipe. I thought it was really good but the tapioca was soft but it did leave a texture that I didn’t particularly care for. My favorite is to use about a tablespoon of liquid pectin for a thickener. I also used one crust and made cut outs so you could see the berries. The brown sugar really gave it a subtle richness. I’ll be making again with frozen cherries most likely.
This was delicious! i used 1/2 can cherries and 1/2 fresh cherries, and the results were amazing! I can not keep my husband away from it! LOL i do prefer the traditional style cobbler topping, but this i will make again. Yummy.
I thought my Mom was the only one who made them this way..just as good as Mom made. Thanks!!
This is a good cobbler and not too sweet. I added a little less than 1 TBSP cornstarch because one reviewer commented how juicy it was and I didn’t want it too come out too soupy. For us it was perfect. I also rolled out the 2 pie crusts separately and sprinkled a little cinnamon-sugar in between. Great!
This was very good. I could’ve drained off a little juice as it was very juicy but the flavor was great! I had 3 29 oz. cans of tart cherries so I added a little bit more sugar and a tablespoon more tapioca. Other than that, I followed the recipe exactly. The almond flavoring I almost left out but I was glad I didn’t because it is a subtle but very nice flavor with the cherries.
Very good. I could only find one brand of cherries in water and it was 2.60 a can so using 5 cans, this recipe can get pricey.