Emeril's Cherry Cobbler

Ingredients

Cooking Directions

Preheat the oven 350 degrees F. In a bowl, combine the brown sugar, flour, cinnamon, nutmeg, and salt.

In a large saucepan, melt the butter over medium heat. Add the cherries and cook, stirring gently, for 1 minute. Add the sugar-flour mixture, and cook, stirring constantly, until the mixture thickens and begins to boil. Remove from the heat and stir in the brandy. Let cool.

Divide the pie dough in two, one portion slightly larger then the other. Roll out the larger portion on a lightly floured surface to about 11 inches in diameter. Transfer to a deep 8-inch cast-iron skillet or Dutch oven, fitting the dough up the sides, leaving a slight overhang. Roll out the remaining dough into a large rectangle and cut into 1-inch thick strips.

Pour the fruit mixture into the bottom dough. Working one strip at a time, create a lattice top crust by laying the strips across the top in one direction, then turn and lay across in the other, interweaving the strips if desired. Roll up the overhanging bottom crust over the edges and pinch to seal. Crimp together around the pan. Brush the top with the cream and lightly sprinkle with one tablespoon of granulated sugar. Bake until the crust is golden and the juices are bubbly, about 40 minutes.

Remove from the oven and transfer to a wire rack to cool completely before serving.

Basic Sweet Pie Crust

Sift the flour, sugar, and salt into a large bowl. Using your fingers, work in the butter and shortening until the mixture resembles coarse crumbs.

Add 3 tablespoons of ice water and work with your fingers until the water is incorporated and the dough comes together. Add more water as needed to make a smooth dough, being careful not to over mix.

Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes before using.

Recipe courtesy of Emeril Lagasse, Copyright © 2002.