Chuck Wagon Cherry Cobbler

• 10 tablespoons shortening, plus shortening for greasing the pan
• 4 cups all-purpose flour, approximately
• 2 eggs
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup sugar, plus sugar for garnish
• 1 tablespoon cinnamon, plus cinnamon for garnish
• 1/2 cup milk, approximately
• 3 to 4 cups homemade or canned cherry pie filling

1. Preheat oven to 350 degrees.
2. Grease a No.
3. 8 skillet, a round cake pan 12 to 13 inches in diameter or a rectangular pan about 9 inches by 13 inches.
4. The exact size depends on how thin you want your crust; it should be about 1/4 inch thick.
5. In a mixing bowl, combine flour, eggs, baking powder, salt, sugar, shortening and cinnamon.
6. Mix with hands until ingredients are well blended and resemble coarse cornmeal.
7. Pour in the milk and combine with your hands to make a dough resembling a pie crust.
8. Add a bit more milk if the dough is too dry or a bit more flour if it is too wet.
9. Split the dough in half.
10. Roll out half on a lightly floured board until it will fit the bottom of your skillet or pan.
11. Transfer the dough to the skillet or pan.
12. Pour the cherries into the lined pan and spread evenly.
13. Roll out the remaining dough and carefully transfer to cover the cherries.
14. Do not pinch the two crusts together.
15. Dust the top crust with extra cinnamon and sugar.
16. Bake 20 to 25 minutes or until golden brown.
17. To serve, scoop the cobbler with a spoon.

shortening, allpurpose flour, eggs, baking powder, salt, sugar, cinnamon, milk, cherry pie filling

Taken from cooking.nytimes.com/recipes/1356 (may not work)