February is our month to celebrate Black/ African ~ American history! The month known as the month of love. It is a time of celebration, reflection, color and love. Love for our fellow man, our peoples and our God, church family and paternal family. We take time to remember those gone on, Reverend Martin Luther King, President's day, Kawanzza, inventors and our members whose personal success can be thought of as our very own helping to form positive thots on adoption into... Enjoy the reading I have here at "Just A Pinch" as well the recipe! Bon Apetite! Euroclydonlad c2012 lad maas
2 1/2 c
black berry compote
butter, margarine or olive oil
EUROCLYDONLAD'S BLACKBERRY COBBLER
1What is your favorite pastry recipe? Use it! Roll your dough out to form 2 layers: (1) One layer for the inner of your 9" round pan forming the floor of your pie pan - the pie shell. (2) The second layer save for covering your 9" pie pan heaping with fruit compote ~A one piece dumpling in a 12" round. The thickness of this topping can be about 2/8th inches. The thickness of your pie shell should be about 1/8th of an inch thick in contrast to it. My mom EFD taught me this! So did my grandma Fanny D. Davis!! *Note: My dad would use a rectangle pyrex glass dish for his cobbler. c2013. lad maas.
2Bake your crust at 350 degrees until just brown not quite but not before taking a fork and pricking the dough for giving it air while in the oven. This prevents bubbling. This will also keep the crust flat in the pie pan while cooking and browning. Cool your crust on a cooling rack before scooping your fruite compote in. c2013. lad maas.
3Scoop your favorite compote of fresh fruit into your pie pan and cover the pie with the thicker topping of dough that will become your crust once baked. Use a sharp knife to cut short, quick slits into the dumpling for air and compote breathing room. Decorate the edges of your top crust next with fluting. Using your fore-finger and thumb pinch and press the top crust to the edges of the pie bottom half of the pie shell now firmer and not quite done. *Alternative: Pinch the bottom crust to the top crust sealing the fruit in...only if you have decided to save time by not pre-baking the inner crust. I suggest doing this if you do not mind the inner crust being kind of soft, mushy and more of a dumpling than your top crust. ~ Anyway...(!)...Place your cobbler in the oven for about 35 minutes or until your crust is nice and brown on top. Do not forget your oil!!!Use the oil you have chosen! Brush it over the top of the crust about 5 - 10 minutes before your cobbler is done for browning nicely. You will be able to gauge when the cobbler is almost done and ready to begin browing. Keep a watch on it. The fruit begins to bubble through the air slits you have cut into the dumpling and the edges of the slits begin to show signs of firmness, doneness and goodness. c2013. lad maas.