Grandma Mills’s Pie Crust and Cobbler Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: Crust:
3 C. flour
1 ½ C. Butter Crisco
1 tsp. salt
¾ C. milk
Fruit:
4-5 C. fruit
1 Heaping C. sugar
½ stick butter
4 tsp. vanilla
|
|
Directions: |
Directions:Mix crust ingredients together using your hands. The dough will have a very soft consistency.
Fill a 9x13 pan with about 4-5 cups of fruit. Sprinkle one heaping cup of sugar over the fruit. Add ½ stick of butter cut up into pieces. Pour 4 teaspoons of vanilla over the top. Roll out the pie dough and cut it into strips. Place the strips over the top of the fruit going both ways. Bake at 350 degrees for about an hour. |
|
Personal
Notes: |
Personal
Notes: Grandma Mills was the head cobbler baker at her parents’ restaurant in New Haven, Illinois. In later years she also made cobblers for her sisters’ cafes. Favorite fillings are peach, apple (Kenny’s favorite), cherry (Kevin’s favorite), and blackberry. Grandma Mills always had a fresh cobbler waiting when we would visit the farm in New Haven, Illinois.
Note from Gena: I recently used this recipe to make a peach cobbler and it was delicious! I had enough dough left over to make an 8-inch square pan of cinnamon and sugar pie dough cinnamon rolls. I think I could have easily cut the dough recipe in half and still had enough dough for the cobbler crust.
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!
This recipe for Grandma Mills’s Pie Crust and Cobbler is from