A couple of weeks ago we discussed using rehydrated apricots and roselle
juice to make a pie? I tried it tonight, and it sucked. I used 12
ounces of dried Turkish apricots (rehydrated), a half-pint of roselle
jelly that didn't quite set, and a heaping Tbsp cornstarch to make a
filling. I thinned it a little with some of the apricot soaking water.
The filling turned out ugly and didn't taste very good. But I *did*
finally come up with a cobbler topping I like. Most cobbler toppings
have egg in them. This one is basically pastry dough, with a little
sugar and a little baking powder:


Fruit Cobbler

1 cup flour
1 tsp. baking powder
1/2 tsp cinnamon (optional)
1 pinch salt
2 Tbsp. sugar, divided
5 Tbsp. lard
3 Tbsp. water
1 Tbsp. butter or margarine
1 batch of your favorite fruit pie filling (4 cups fruit, 1 cup sugar, a
little corstarch or tapioca, lemon juice to taste)

Preheat oven to 375 degrees.
Cook filling until it thickens, stir in the butter.

Combine flour, baking powder, 1 Tbsp. sugar, salt, cinnamon. Cut in the
lard with a pastry knife. Add water and combine until dough forms a
ball. Pour hot filling into large glass loaf pan. Roll out the dough
and cover filling with it. Sprinkle with the remaining Tbsp sugar.
Bake at 375 for about 20 minutes. Serve warm, with ice cream.

A couple of weeks ago we discussed using rehydrated apricots and roselle
juice to make a pie? I tried it tonight, and it sucked. I used 12
ounces of dried Turkish apricots (rehydrated), a half-pint of roselle
jelly that didn't quite set, and a heaping Tbsp cornstarch to make a
filling. I thinned it a little with some of the apricot soaking water.
The filling turned out ugly and didn't taste very good. But I *did*
finally come up with a cobbler topping I like. Most cobbler toppings
have egg in them. This one is basically pastry dough, with a little
sugar and a little baking powder:


Fruit Cobbler

1 cup flour
1 tsp. baking powder
1/2 tsp cinnamon (optional)
1 pinch salt
2 Tbsp. sugar, divided
5 Tbsp. lard
3 Tbsp. water
1 Tbsp. butter or margarine
1 batch of your favorite fruit pie filling (4 cups fruit, 1 cup sugar, a
little corstarch or tapioca, lemon juice to taste)

Preheat oven to 375 degrees.
Cook filling until it thickens, stir in the butter.

Combine flour, baking powder, 1 Tbsp. sugar, salt, cinnamon. Cut in the
lard with a pastry knife. Add water and combine until dough forms a
ball. Pour hot filling into large glass loaf pan. Roll out the dough
and cover filling with it. Sprinkle with the remaining Tbsp sugar.
Bake at 375 for about 20 minutes. Serve warm, with ice cream.

zxcvbob > wrote in
:

> A couple of weeks ago we discussed using rehydrated apricots and
> roselle juice to make a pie? I tried it tonight, and it sucked. I
> used 12 ounces of dried Turkish apricots (rehydrated), a half-pint of
> roselle jelly that didn't quite set, and a heaping Tbsp cornstarch to
> make a filling. I thinned it a little with some of the apricot
> soaking water. The filling turned out ugly and didn't taste very good.

LOL, I'm glad I didn't around to trying it yet! I did pick up a bottle
of roselle juice at one of the Asian markets, though, so reckon I'll just
keep it around for making an iced tea. The dried apricots will go for
fried pies.

> But I *did* finally come up with a cobbler topping I like. Most
> cobbler toppings have egg in them. This one is basically pastry
> dough, with a little sugar and a little baking powder:

This looks good, and I just happened to pick up a quart of fresh
blackberries on my lunch hour at the farmer's market. Sounds like just
the ticket!

Thanks for remember...

>
>
> Fruit Cobbler
>
> 1 cup flour
> 1 tsp. baking powder
> 1/2 tsp cinnamon (optional)
> 1 pinch salt
> 2 Tbsp. sugar, divided
> 5 Tbsp. lard
> 3 Tbsp. water
> 1 Tbsp. butter or margarine
> 1 batch of your favorite fruit pie filling (4 cups fruit, 1 cup sugar,
> a little corstarch or tapioca, lemon juice to taste)
>
> Preheat oven to 375 degrees.
> Cook filling until it thickens, stir in the butter.
>
> Combine flour, baking powder, 1 Tbsp. sugar, salt, cinnamon. Cut in
> the lard with a pastry knife. Add water and combine until dough forms
> a ball. Pour hot filling into large glass loaf pan. Roll out the
> dough and cover filling with it. Sprinkle with the remaining Tbsp
> sugar. Bake at 375 for about 20 minutes. Serve warm, with ice cream.
>

Cheers!

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

zxcvbob > wrote in
:

> A couple of weeks ago we discussed using rehydrated apricots and
> roselle juice to make a pie? I tried it tonight, and it sucked. I
> used 12 ounces of dried Turkish apricots (rehydrated), a half-pint of
> roselle jelly that didn't quite set, and a heaping Tbsp cornstarch to
> make a filling. I thinned it a little with some of the apricot
> soaking water. The filling turned out ugly and didn't taste very good.

LOL, I'm glad I didn't around to trying it yet! I did pick up a bottle
of roselle juice at one of the Asian markets, though, so reckon I'll just
keep it around for making an iced tea. The dried apricots will go for
fried pies.

> But I *did* finally come up with a cobbler topping I like. Most
> cobbler toppings have egg in them. This one is basically pastry
> dough, with a little sugar and a little baking powder:

This looks good, and I just happened to pick up a quart of fresh
blackberries on my lunch hour at the farmer's market. Sounds like just
the ticket!

Thanks for remember...

>
>
> Fruit Cobbler
>
> 1 cup flour
> 1 tsp. baking powder
> 1/2 tsp cinnamon (optional)
> 1 pinch salt
> 2 Tbsp. sugar, divided
> 5 Tbsp. lard
> 3 Tbsp. water
> 1 Tbsp. butter or margarine
> 1 batch of your favorite fruit pie filling (4 cups fruit, 1 cup sugar,
> a little corstarch or tapioca, lemon juice to taste)
>
> Preheat oven to 375 degrees.
> Cook filling until it thickens, stir in the butter.
>
> Combine flour, baking powder, 1 Tbsp. sugar, salt, cinnamon. Cut in
> the lard with a pastry knife. Add water and combine until dough forms
> a ball. Pour hot filling into large glass loaf pan. Roll out the
> dough and cover filling with it. Sprinkle with the remaining Tbsp
> sugar. Bake at 375 for about 20 minutes. Serve warm, with ice cream.
>

Cheers!

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.