10 pounds frozen fruit
2 quarts juice drained from fruit, plus water to make total amount needed
1 pound granulated sugar (1 to 2)
6 ounces cornstarch
seasonings,
2 cups cold water
3 pounds Pastry
or
3 pounds Biscuit Topping for Fruit Cobbler
Servings: 64
1. Drain fruit. Reserve juice.
2. Heat juice and water to boiling point.
3. Mix sugar, cornstarch, salt, and seasonings, if any.
4. Add cold water to dry ingredients and stir until smooth. Add to hot juice while stirring briskly with a wire whip. Cook until thickened.
5. Add cooked, drained fruit to thickened juice. Mix carefully to prevent breaking or mashing fruit. Cool. Pour into two 12x20x2-inch baking pans, 9 lb 6 oz per pan.
6. Roll pastry or topping to fit pans.
7. Place on top of fruit. Seal edges to sides of pan. Perforate top.
8. Bake at 425°F for 30 minutes or until top is browned.
9. Cut 4x8.
Notes: Use cherries, berries, peaches, apricots, apples, plums, or other fruits.
The amount of sugar will vary with the tartness of the fruit.
VARIATIONS:
Fruit Slices. Use 2 lb 12 oz pastry. Line an 18x26x2-inch baking pan with 1 lb 8 oz of the pastry. Add fruit filling prepared as for cobbler. Moisten edges of dough and cover with crust made of remaining pastry. Trim and seal edges and perforate top. Bake at 400°F for 1-1 1/4 hours.
Peach Cobbler with Hard Sauce. Use 10 lb frozen sliced peaches, thawed, and mixed with 1 lb sugar, 1 tsp nutmeg, 4 oz flour, and 6 oz margarine, melted. Top with pastry crust and bake. Serve warm with Hard Sauce or ice cream.
2 quarts juice drained from fruit, plus water to make total amount needed
1 pound granulated sugar (1 to 2)
6 ounces cornstarch
seasonings,
2 cups cold water
3 pounds Pastry
or
3 pounds Biscuit Topping for Fruit Cobbler
Servings: 64
1. Drain fruit. Reserve juice.
2. Heat juice and water to boiling point.
3. Mix sugar, cornstarch, salt, and seasonings, if any.
4. Add cold water to dry ingredients and stir until smooth. Add to hot juice while stirring briskly with a wire whip. Cook until thickened.
5. Add cooked, drained fruit to thickened juice. Mix carefully to prevent breaking or mashing fruit. Cool. Pour into two 12x20x2-inch baking pans, 9 lb 6 oz per pan.
6. Roll pastry or topping to fit pans.
7. Place on top of fruit. Seal edges to sides of pan. Perforate top.
8. Bake at 425°F for 30 minutes or until top is browned.
9. Cut 4x8.
Notes: Use cherries, berries, peaches, apricots, apples, plums, or other fruits.
The amount of sugar will vary with the tartness of the fruit.
VARIATIONS:
Fruit Slices. Use 2 lb 12 oz pastry. Line an 18x26x2-inch baking pan with 1 lb 8 oz of the pastry. Add fruit filling prepared as for cobbler. Moisten edges of dough and cover with crust made of remaining pastry. Trim and seal edges and perforate top. Bake at 400°F for 1-1 1/4 hours.
Peach Cobbler with Hard Sauce. Use 10 lb frozen sliced peaches, thawed, and mixed with 1 lb sugar, 1 tsp nutmeg, 4 oz flour, and 6 oz margarine, melted. Top with pastry crust and bake. Serve warm with Hard Sauce or ice cream.
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