Pie Crust Cobbler
|
2 |
cans pie filling (or 1 large can of fruit, drain 1/2 juice) | peaches, cherries, pineapple (or whatever). Mix different kinds, be creative. Chocolate cake and cherries are a good mix. |
| 1/4 | cup sugar | |
| 2 | tablespoons cinnamon | (you can also substitute 4 tablespoons of cinnamon sugar) |
| 2 | ready-made, refrigerated pie crust, uncooked and softened as directed | *we've tried three crusts... crust on bottom, filling, crust, filling and top with crust for a layered effect. |
| 1 | stick butter | NOT margarine, you'll love the calories |
| 1 | roll aluminum foil | You MUST line the Dutch oven with aluminum foil. The baked sugar will destroy the no-stick seasoning in the oven. |
| 22 | briquettes | |
| Unroll softened pie crust into bottom of the oven ON THE FOIL. Spread pie crust slightly up sides and evenly on bottom. Pour in the fruit, the sugar and sprinkle the cinnamon over the fruit, stir slightly so you don't disturb the pie crust. Slice wedges of butter and place throughout the fruit/sugar/cinnamon mixture. Unroll the second softened pie crust and create a top to the mixture. Place 8 briquettes on the bottom, 14 briquettes on top. Cook 35 - 40 minutes, rotating to avoid hot spots. Cook until top pie crust is golden brown. |