APPLE-CHERRY COBBLER PIE
I made this for Company last night and it was fabulous and so easy... Got it from Betty Crockers Fall Baking Magazine...I used a Pillsbury refrigerated pie crust. The only thing I changed is I used Splenda instead of sugar as I was feeding a diabetic...
Provided by CIndytc
Categories Pie
Time 1h30m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 12
Steps:
- Place sheet of foil on oven rack below the rack pie will be baked on to catch any drips.
- Heat oven to 375°F.
- Put pastry into a pie pan, crimp edges.
- In large bowl, mix filling ingredients until fruit is coated.
- Spoon into pastry-lined pie plate.
- In medium bowl, mix 1 cup flour and 3/4 cup sugar. Using a pastry blender or fork, cut in butter until coarse crumbs form.
- Stir in almond extract and egg.
- Spoon topping over filling as evenly as possible.
- Bake pie uncovered 20 minutes or until topping and crust begin to brown.
- Cover entire surface of pie with another sheet of foil to prevent overbrowning;.
- Bake 30 to 40 minutes longer or until topping is golden brown, and pie is bubbly.
- Cool completely, about 1 hour, before serving.
- Enjoy!
Nutrition Facts : Calories 420.1, Fat 14.2, SaturatedFat 6.9, Cholesterol 43.6, Sodium 169.2, Carbohydrate 71.3, Fiber 3.8, Sugar 44.6, Protein 4.5
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