LEFTOVER CRANBERRY AND CHERRY COBBLER PIE

Leftover Cranberry and Cherry Cobbler Pie image

Provided by Ree Drummond : Food Network

Categories dessert

Time 1h5m

Yield 6 servings

Number Of Ingredients 9

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1 1/2 cups canned cherry pie filling
1 1/2 cups leftover cranberry sauce
1 1/3 cups all-purpose flour
1 heaping tablespoon granulated sugar
3 teaspoons baking powder
Pinch kosher salt
6 tablespoons cold salted butter, cubed
3/4 cup buttermilk
Coarse sugar, to garnish

Steps:

Preheat the oven to 375 degrees F.
Mix together the cherry pie filling and cranberry sauce in a bowl. Transfer to a 9-inch pie plate.
Mix together the flour, granulated sugar, baking powder and salt in a bowl. Cut in the butter until it resembles tiny pebbles, about 1 1/2 minutes. Mix in the buttermilk until it just comes together (it will be lumpy).
Dollop 6 to 8 mounds of roughly 2 1/2-inch dough balls around the outside of the pie plate. Sprinkle the coarse sugar over the top.
Bake until the biscuits are golden, 30 to 35 minutes. Cool for 10 minutes before serving.