Cherry Cobbler

Jan 072013
 

Ingredients

Ingredient Weight Measure Issue
PIE CRUST 32-1/2 each
PIE FILLING,CHERRY,PREPARED 24 lbs 3 gal

Method

1 Prepare 1-1/4 Pie Crust, Recipe No. I 001 00 to yield enough dough to prepare cobbler for 100 portions.
2 Divide dough into four 3-3/4 lb pieces; use 2 pieces for each sheet pan.
3 Place dough on lightly floured 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 Pour 1-1/2 gallons of filling into each pan.
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, about 1/2-inch each, in tops of each cobbler.
10 Using a convection oven, bake at 375 F. for 35 to 40 minutes or until lightly browned on high fan, open vent.
11 Cool; cut 6 by 9.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
449 cal 62 g 5 g 21 g 0 mg 273 mg 18 mg

Portion

1 Piece

Yield

100