Trevor's Cherry Cobbler

See, I didn't forget about Mom's Kitchen.  It's just been chaotic around here.  Things are finally calming down.  We're settled in the new place, classes are over until Aug. and I'm finally finding some spare time to work on my projects. 

Today's recipe is from Toby's mom, Sharon (Grandma King to Liv).  Her cherry cobbler was a favorite of Toby's brother Trevor which is why I decided to name it after him. None of us can eat it without thinking of him, so I just made it his.  The great thing about your own kitchen, is you can do that kind of thing :). 


Unfortunately, Trevor was called home way too soon and I never got to meet him. I hate that & I don't guess I'll ever stop wishing I could have got to see his smile that everyone always talks about for myself.  I'm told Liv has his laugh & I treasure that she carries a part of him with her. 


This cobbler recipe was what he requested instead of birthday cake each year.  Later on Toby's other brother, Trent, would also request this instead of birthday cake. It's just that good! Sharon had said she'd make it for me sometime as I did not have a cobbler recipe.  This past weekend for Mother's Day she decided to make her famous cobbler & I got my first taste.  Talk about YUM!!!  


Having been making this cobbler since the 70's, she's received MANY compliments.  One of Toby's cousins even pronounced it the best cobbler ever & proceeded to prove it by eating nearly the whole cobbler!  Try it for yourself & you'll see why it's so requested! 

Trevor's Cherry Cobbler

Never Fail Flaky Pie Crust (the boys grandma Bessie's recipe)

2 cups of flour
1 teaspoon of salt
1/2 cup of Crisco oil
1/4 cup cold water

Stir together with a fork till well blended, you might need to add a dab more oil. This recipe makes enough for a double crust pie. I halfed the recipe again to make enough crust for the cobbler baked in an 8" iron skillet. After you mix it well, take out and separate the dough, pat and make a ball and roll out between wax paper. You can lay your rolled out dough on your pan and just peel the wax paper off. I used about 3/4th's of the dough for the bottom and saving the other 1/4 for the top. Another nice thing about this dough, if your short some place, just pinch off a piece and flatten it right where you need it.

The filling:

For this size cobbler, use
2 cans of red tart pitted sour cherries. (do not use pie filling)
2/3 cup of sugar per each can of cherries used
About 4 T of cornstarch to help thicken (use an amount for the thickness you like, if you like juicy cobblers, use less, etc)

Stir all this and heat in a sauce pan, pour into your skillet or 8x8 pan with the dough already in the bottom, then roll out remainder of the dough to cover the top, sprinkle with sugar and dot with butter. Bake at 400º for about 40 minutes.