Description
This Cherry Cobbler recipe features a luscious, thick cherry pie filling made from fresh or frozen Bing cherries, coated with a buttery, sweet glaze and topped with a flaky homemade or store-bought pie crust. Baked until golden brown and bubbling, this dessert is perfect for serving after dinner and serves 8 people.
Ingredients
Cherry Pie Filling
- 4 pounds Bing cherries, pitted (fresh or frozen)
- 1/4 cup (1/2 stick) unsalted butter
- 1 to 1 1/2 cups granulated sugar
- 2-3 tablespoons lemon juice
- 2 tablespoons cornstarch
- 1/4 cup cold water
Pie Crust
- Store-bought or homemade pie crust (enough to cover a 9×13-inch baking dish)
- 1 egg (for egg wash)
- Baking spray or butter (for greasing baking dish)
Instructions
- Prepare Cherry Pie Filling: If using fresh cherries, pit them over a glass measuring cup to catch the juices, then place the pitted cherries in a deep frying pan. Add any excess juice to the pan. If using frozen cherries, simply add them directly to the skillet. Cook the cherries over medium heat in a large cast iron skillet or pot.
- Add Butter, Sugar, and Lemon Juice: Stir in the butter, granulated sugar, and lemon juice with the cherries. Cook the mixture, stirring occasionally with a wooden spoon, until the cherries soften and the sugar dissolves.
- Make Cornstarch Slurry: Dissolve the cornstarch in cold water by stirring with a tablespoon until smooth.
- Thicken Filling: Stir the cornstarch slurry into the cherry mixture. Increase the heat to medium-high and continue cooking, stirring constantly, as the mixture thickens and begins to simmer.
- Cool Filling: Remove the thickened cherry filling from the heat and let it cool completely before proceeding.
- Prepare Pie Crust: If making homemade pie crust, prepare it in advance and refrigerate for several hours or overnight. On a lightly floured surface, roll out the pie crust and cut it into strips for the lattice topping.
- Prepare Baking Dish: Grease a 9×13-inch baking dish with baking spray or butter. Pour the cooled cherry pie filling into the dish.
- Add Pie Crust Topping: Arrange the pie crust strips on top of the cherry filling to create a lattice or cover.
- Apply Egg Wash: Brush the pie crust with beaten egg to achieve a golden finish when baked.
- Bake Cobbler: Place the assembled cobbler on a half sheet pan lined with parchment paper to catch any spills. Bake in a preheated oven at 400°F (204°C) for 1 hour until the crust is golden brown and the filling is bubbly around the edges.
- Cool Before Serving: Allow the cobbler to cool for 2 to 3 hours so the filling sets properly before slicing and serving.
Notes
- Use fresh Bing cherries if available for the best flavor, but frozen cherries work well too.
- Adjust the amount of sugar based on the sweetness of your cherries and personal preference.
- The egg wash helps achieve a shiny, golden crust but can be omitted if desired.
- Cooling the pie filling completely before adding crust prevents sogginess.
- Using a half sheet pan under the baking dish is helpful to catch any bubbly overflow during baking.
- The cobbler tastes best served slightly warm or at room temperature.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
