“Easy as pie!”
After a little research I discovered this phrase does not refer to the making of pie as easy, but rather the eating of it. That makes more sense, because making a perfect pie can be a royal pain in the anatomy:
- make the perfect pie dough that will be flaky and tender and hold it’s shape.
- shape the dough into a thin even perfect circle (or two) then gently move it to the pan without it cracking.
- add perfect filling (ok, I admit with most pies this is usually pretty easy)
- top with another perfect circle of pie crust and crimp edges, vent and decorate – or use another topping like meringue.
- bake until the top is perfectly brown, careful not to overbrown any crust decorations on top.
- make filling, pour in pan
- mix batter for crust, pour on top
- bake until brown
It is summer time and beautiful fruit like peaches and berries are ripening. I, for one, do not want to spend the time and effort on making a pie. Cobbler is just as good if not homier and more comforting. And it is almost impossible to screw up.
I have had Aunt Geneva’s cobbler recipe in the back of my mind for awhile, but I kept forgetting to pick up a can of peaches at the store. I don’t usually go down that aisle. All I did to prepare the fruit is blanch it to remove the skin, remove the pit, add the juices that I got from the skinning and pitting process plus water to almost cover them. A little sugar mixed in and I had the equivalent of canned peaches in light syrup. I only had about two cups of fruit so I halved the batter and baked in a cake pan.
If you have never made cobbler before I will warn you that the crust batter will look too thin and it will sink when you pour it over the fruit. Just try to pour the batter evenly over the entire top of your pan and RELAX. As it bakes the crust will rise over the fruit and sit on top like this:
In my opinion this is best served warm with a big scoop of good vanilla ice cream.
Until next time, happy eating.