Easy Fruit Pies and Cobbler Recipes

Easy Country Cobbler

• 2 c mulberries (or other fruit)
• 1/4 to 1/2 c sugar, depending on the sweetness of the fruit
• 6 tbsp butter
• 3/4 c flour
• 1/3 c sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/3 c brown sugar
• 3/4 c milk
• 1/2 tsp grated lemon zest, or lemon juice

Preheat the oven to 350 degrees F. Place the berries in a bowl and stir in 1/4 to 1/2 cup of sugar into the fruit and set aside. (Don't do this, if your fruit is already sweet!) Melt the butter in an 8-inch glass baking dish. Sift the flour, sugar, baking powder, and salt together, and stir in the brown sugar; add the milk and lemon zest and mix.

Pour the batter into the dish of melted butter. Do not mix. Sprinkle the mulberries over the batter. Bake for 40 to 50 minutes. Yield: 6 servings.

My Note: This is a recipe I have made many times, but I can't remember which book I found it in. So I'm going to put it right here, so I don't lose it! Any kind of fruit or berries works in this easy recipe. I mainly use my frozen mulberries in it, and I don't add extra sugar to the mulberries.

Quick Cobbler

• 1 stick margarine
• 1 cup sugar
• 1 cup flour
• 3/4 cup milk
• 1 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1 can fruit

Light oven at 350 degrees. Put baking dish with one stick of margarine in oven to melt. Mix rest of the ingredients into a smooth batter.

Pour batter over melted margarine. DO NOT stir. Add one can of fruit without stirring (if sour add 1/2 cup of sugar) on top of batter. Bake at 350 degrees for 30 minutes. When done the batter will form a cake and come to the top. better served hot.
See the recipe: Quick Cobbler

Lazy Daisy Cobbler

• 1 cup sugar
• 1 stick oleo (margarine)
• 1 cup flour
• 1 1/2 tsp. baking powder
• 1/4 tsp. salt
• 3/4 cup milk
• 2 cups fresh fruit or apples

Melt 1 stick of butter in 9x12 pan. Mix 1 cup flour, 1/2 cup sugar, 1 1/2 teaspoons baking powder, salt, 3/4 cups of milk. Pour over melted butter. Do not stir, add your fruit and the other 1/2 cup of sugar. Bake in oven 350 degrees for 45 minutes.
See the recipe: Lazy Daisy Cobbler

Easy Fruit Cobbler

• 1/4 cup soft butter
• 1/4 cup shortening (missing?)
• 1/2 cup sugar
• 1/2 cup milk
• 1 cup flour
• 2 tsp. baking powder
• 1/4 tsp salt

Cream shortening and butter together, add dry ingredients alternately with milk. Beat until smooth. Pour into greased 2 quart casserole.

Spoon over batter: drained raspberries, blackberries or sliced peaches from #2 can.

Sprinkle over fruit 1/4 to 1/2 cup sugar depending on sweetness of syrup fruit is packed in. Pour over top 1 cup fruit juice.

Bake 45 to 50 minutes in 375 degree oven. Serve with whipped cream.
See the recipe: Easy Fruit Cobbler

Homemade Cherry Pie

• 1 #2 can cherries
• 3 Tablespoons cornstarch
• 3/4 cup sugar
• 1/4 tsp salt
• 1 Tablespoon butter
• 2 drops red food coloring if desired

Drain juice from cherries. Mix cornstarch, sugar and salt. Add juice slowly to cornstarch mixture to make a smooth paste. Cook until thickened. Add butter, red coloring and cherries. Heat. Pour into a prepared pie crust. Cover with a top crust or weave slices of crust to make a lattice. Bake 425 for 30 minutes.

Blackberry Pie

Pick over and wash one and one-half cups berries. Stew until soft with enough water to prevent burning. Add sugar to taste, and one-eighth teaspoon salt.

Line plate with pastry, put on a rim, fill with berries (which have been cooled); arrange six strips pastry across the top, cut same width as rim; put on an upper rim. Bake thirty minutes in moderate oven.

Blackberry Pie 2

• 4 cups fresh blackberries
• 1 cup sugar
• 2 1/2 tablespoons cornstarch
• Double crust pastry

Combine blackberries, sugar and cornstarch. Turn berry mixture into pastry lined pan. Top with second pastry. Seal and flute edges.

Cut slits in top crust to permit steam to escape. Bake in 425-degree oven for 35 to 45 minutes or until crust is browned.
See the recipe: Blackberry Pie 2
See a recipe for: Fresh Blackberry Cobbler

Blackberry Pie

• 1 cup sugar
• 1 cup water
• 2 cups blackberries
• 3 tablespoons cornstarch
• 1 - 3oz. Blackberry Jello

Cook sugar, cornstarch, and water till thick and clear. Add dry Jello to mixture then fold in Blackberries. Pour into a 9 inch baked pie crust and put in refrigerator to set up, then put Cool Whip on. From my mom's friend, Mable

Her Note: I couldn't find Blackberry Jello so I used Black Cherry.
See the recipe card: Blackberry Pie

Blackberry Pie

• 1 qt. blackberries, fresh or frozen
• 3/4 cup sugar
• 1 1/2 cup water
• 2 tablespoons cornstarch
• 1 pkg. 3oz. Blackberry (Royal) Jello
• 1 baked pie shell

In a saucepan combine sugar, water and cornstarch. Cook over medium heat, stirring continually until mixture comes to a boil. Cook 2 minutes longer or until mixture is clear and thick. Add one package (3 ounce) Blackberry Jello. Stir until dissolved and pour mixture over blackberries in pie shell.
See the recipe: Blackberry Pie with Jello

Peach Pie

Remove skins from peaches. This may be done easily after allowing peaches to stand in boiling water one minute. Cut in eighths, cook until soft with enough water to prevent burning; sweeten to taste.

Cool, and fill crust previously baked. Cover with whipped cream, sweetened and flavored. Fresh strawberries, cut in halves, slightly mashed and sweetened, are attractively served in a pastry case. Fannie Farmer recipe

Fresh Peach Pie

• 5 cups sliced fresh peaches
• 1 tsp. lemon juice
• 1 cup sugar
• 1/4 cup flour
• 1/4 tsp. cinnamon
• 2 Tblsp. oleo (margarine)

Heat oven to 325 degrees. Toss peaches and lemon juice. Stir together sugar, flour, and cinnamon. Mix lightly with sliced peaches. Turn into pie shell. Dot with butter. Cover with top crust, which has slits cut in it, and seal and flute.

Cover edge with strips of aluminum foil to prevent excessive browning. Remove foil last 15 minutes. Bake 35 - 45 minutes.
See the recipe: Fresh Peach Pie

Deep Dish Peach Pie

• 3 cups fresh sliced peaches
• 2/3 cup sugar
• 3 tablespoons molasses
• 2 tablespoons flour
• 2 tablespoons butter

Mix peaches, sugar, molasses and flour and place in a greased casserole or deep cake pan. Dot with butter cut in small pieces. Cover with pastry. Cut a few slits to let out steam Bake 40 to 45 minutes at 425°.

Note: Use dark brown sugar instead of white sugar and molasses if you like.