Things You'll Need:
- Flat edged baking sheets
- 9 inch by 11 inch deep sided baking pan
- 1/4 cup melted butter
- 1/4 cup granulated sugar
- Pastry brush
- 3 to 4 cans (15 ounce each) cherry pie filling
-
Step 1
For best results, mix pie dough the night before you intend to use it.
In large mixing bowl, let 2 sticks of sweet unsalted butter sit at room temperature until softened. -
Step 2
Sift flour and sugar together. Sift mixture into softened butter. Use fork to "cut" flour mixture into butter until it resembles coarse meal.
-
Step 3
One teaspoon at a time, add water, mixing dough until it holds together without crumbling, just before it gets sticky.
-
Step 4
Separate dough into two equal parts. Flatten into discs between two pieces of waxed paper. Refrigerate.
-
Step 1
Line a flat edge baking sheet with waxed paper. Roll one half of pie dough out on counter until it makes an oblong at least 9 inches wide by 11 inches long. Cut dough into strips the length of the rolled out piece.
-
Step 2
Lay two thirds of the strips of dough on the waxed paper lined baking sheet going lengthwise. Cut remaining strips nine inches long and lay across the first layer of strips. Piece strips together if needed.
-
Step 3
Roll out second piece of dough, placing it in the bottom of a deep sided 9 inch by 11 inch baking pan. Pour in three to four cans of cherry pie filling. Smooth with a butter knife so that filling is evenly distributed in pan.
-
Step 4
Carefully flip flat edged baking sheet so that your lattice top goes onto the baking pan. Pinch edges so that it stays in place. Brush lattice top with melted butter. Sprinkle lattice with sugar.
-
Step 5
Line oven rack with foil or place baking pan on a cookie sheet that is wider and longer than the deep pan. This will prevent spillover of the filling in your oven. Bake cobbler at 350 degrees Fahrenheit for 30 to 40 minutes or until the lattice top turns golden brown.
