I saw a recipe on Martha Stewart's pages for a fruit cobbler that
called for rolling out one giant sheet of pie pastry, placing it in
the pie pan, pouring in the filling, then wrapping the excess pastry
over the filling, leaving it open in the center.

Since I have always found it a pain in the butt to make a double crust
pie, I thought I'd try this one.

I have to say that I followed her techniques, rather than her recipe,
but for those who want the specifics, I've linked to her instructions
below.

I used a mix of blackberries (fresh at Cost co), blueberries and some
other red raspberry cousin from my own yard, some of NJ's wonderfully
juicy peaches and a couple of black plums.

Martha (her actual link was 12 miles long)
http://tinyurl.com/kjpweb

My photos of this cobbler:

http://www.flickr.com/photos/2564880...7621688558846/

Frankly, I think mine looks a helluva lot better than hers...and I
have home made vanilla ice cream in the freezer.

Boron

On Jul 19, 11:14*am, Boron Elgar > wrote:
> I saw a recipe on Martha Stewart's pages for a fruit cobbler that
> called for rolling out one giant sheet of pie pastry, placing it in
> the pie pan, pouring in the filling, then wrapping the excess pastry
> over the filling, leaving it open in the center.
>
> Since I have always found it a pain in the butt to make a double crust
> pie, I thought I'd try this one.
>
> I have to say that I followed her techniques, rather than her recipe,
> but for those who want the specifics, I've linked to her instructions
> below.
>
> I used a mix of blackberries (fresh at Cost co), blueberries and some
> other red raspberry cousin from my own yard, some of NJ's wonderfully
> juicy peaches and a couple of black plums.
>
> Martha (her actual link was 12 miles long)http://tinyurl.com/kjpweb
>
> My photos of this cobbler:
>
> http://www.flickr.com/photos/2564880...7621688558846/
>
> Frankly, I think mine looks a helluva lot better than hers...and I
> have home made vanilla ice cream in the freezer.
>
> Boron

Yours does look better than hers. Did you use a similar crust or
something completely different?

On Sun, 19 Jul 2009 09:45:13 -0700 (PDT), dandelion
> wrote:

>On Jul 19, 11:14*am, Boron Elgar > wrote:
>> I saw a recipe on Martha Stewart's pages for a fruit cobbler that
>> called for rolling out one giant sheet of pie pastry, placing it in
>> the pie pan, pouring in the filling, then wrapping the excess pastry
>> over the filling, leaving it open in the center.
>>
>> Since I have always found it a pain in the butt to make a double crust
>> pie, I thought I'd try this one.
>>
>> I have to say that I followed her techniques, rather than her recipe,
>> but for those who want the specifics, I've linked to her instructions
>> below.
>>
>> I used a mix of blackberries (fresh at Cost co), blueberries and some
>> other red raspberry cousin from my own yard, some of NJ's wonderfully
>> juicy peaches and a couple of black plums.
>>
>> Martha (her actual link was 12 miles long)http://tinyurl.com/kjpweb
>>
>> My photos of this cobbler:
>>
>> http://www.flickr.com/photos/2564880...7621688558846/
>>
>> Frankly, I think mine looks a helluva lot better than hers...and I
>> have home made vanilla ice cream in the freezer.
>>
>> Boron
>
>Yours does look better than hers. Did you use a similar crust or
>something completely different?

Hers is a pretty standard pate brisee and virtually identical to my
own recipe. You'll have no trouble using hers.

My concern making the crust was using Wheat Montana flour, something I
usually only use for bread, but it came through just fine.

Boron

On Sun, 19 Jul 2009 12:14:51 -0400, Boron Elgar
> wrote:

>I saw a recipe on Martha Stewart's pages for a fruit cobbler that
>called for rolling out one giant sheet of pie pastry, placing it in
>the pie pan, pouring in the filling, then wrapping the excess pastry
>over the filling, leaving it open in the center.
>
>Since I have always found it a pain in the butt to make a double crust
>pie, I thought I'd try this one.
>
>I have to say that I followed her techniques, rather than her recipe,
>but for those who want the specifics, I've linked to her instructions
>below.
>
>I used a mix of blackberries (fresh at Cost co), blueberries and some
>other red raspberry cousin from my own yard, some of NJ's wonderfully
>juicy peaches and a couple of black plums.
>
>Martha (her actual link was 12 miles long)
>http://tinyurl.com/kjpweb
>
>My photos of this cobbler:
>
>http://www.flickr.com/photos/2564880...7621688558846/
>
>Frankly, I think mine looks a helluva lot better than hers...and I
>have home made vanilla ice cream in the freezer.
>
>Boron

That looks absolutely wonderful.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 07/05

On Sun, 19 Jul 2009 10:45:01 -0700, koko > wrote:

>On Sun, 19 Jul 2009 12:14:51 -0400, Boron Elgar
> wrote:
>
>>I saw a recipe on Martha Stewart's pages for a fruit cobbler that
>>called for rolling out one giant sheet of pie pastry, placing it in
>>the pie pan, pouring in the filling, then wrapping the excess pastry
>>over the filling, leaving it open in the center.
>>
>>Since I have always found it a pain in the butt to make a double crust
>>pie, I thought I'd try this one.
>>
>>I have to say that I followed her techniques, rather than her recipe,
>>but for those who want the specifics, I've linked to her instructions
>>below.
>>
>>I used a mix of blackberries (fresh at Cost co), blueberries and some
>>other red raspberry cousin from my own yard, some of NJ's wonderfully
>>juicy peaches and a couple of black plums.
>>
>>Martha (her actual link was 12 miles long)
>>http://tinyurl.com/kjpweb
>>
>>My photos of this cobbler:
>>
>>http://www.flickr.com/photos/2564880...7621688558846/
>>
>>Frankly, I think mine looks a helluva lot better than hers...and I
>>have home made vanilla ice cream in the freezer.
>>
>>Boron
>
>That looks absolutely wonderful.

I take that as high compliment coming from someone so accomplished in
cooking and photography.

Thank you.

Boron
>
>koko

Boron Elgar wrote:
> On Sun, 19 Jul 2009 10:45:01 -0700, koko > wrote:
>
>> On Sun, 19 Jul 2009 12:14:51 -0400, Boron Elgar
>> > wrote:
>>
>>> I saw a recipe on Martha Stewart's pages for a fruit cobbler that
>>> called for rolling out one giant sheet of pie pastry, placing it in
>>> the pie pan, pouring in the filling, then wrapping the excess pastry
>>> over the filling, leaving it open in the center.
>>>



That looks and sounds wonderful, worth a try.

I have made something very similar, with thin apple slices
instead of berries. My son-in-law loved it despite being
an apple-pie hater.

It doesn't fit my classic view of a cobbler--fruit on the bottom
with a topping of either butter/flour/oatmeal, cake batter, or
cinnamon-y streusel topping. Those are known as Brown Betty,
cobbler, slump, grunt, etc.

I guess that proves anything will be delicious with enough
butter and sugar....

gloria p

On Sun, 19 Jul 2009 17:23:01 -0600, Gloria P >
wrote:

>Boron Elgar wrote:
>> On Sun, 19 Jul 2009 10:45:01 -0700, koko > wrote:
>>
>>> On Sun, 19 Jul 2009 12:14:51 -0400, Boron Elgar
>>> > wrote:
>>>
>>>> I saw a recipe on Martha Stewart's pages for a fruit cobbler that
>>>> called for rolling out one giant sheet of pie pastry, placing it in
>>>> the pie pan, pouring in the filling, then wrapping the excess pastry
>>>> over the filling, leaving it open in the center.
>>>>
>
>
>
>That looks and sounds wonderful, worth a try.
>
>I have made something very similar, with thin apple slices
>instead of berries. My son-in-law loved it despite being
>an apple-pie hater.
>
>It doesn't fit my classic view of a cobbler--fruit on the bottom
>with a topping of either butter/flour/oatmeal, cake batter, or
>cinnamon-y streusel topping. Those are known as Brown Betty,
>cobbler, slump, grunt, etc.
>
>I guess that proves anything will be delicious with enough
>butter and sugar....
>
>gloria p

Ain't it the truth?

At the height of the summer, when the fruits are at their sweetest, I
tend to cut back on the added sugar, as I do not like my pies super
sweet. I don't think I used more than 1/4 to 1/3 of a cup in this. I
used just enough to get the syrupy-goodness to form.

Boron

Boron Elgar wrote:
> I saw a recipe on Martha Stewart's pages for a fruit cobbler that
> called for rolling out one giant sheet of pie pastry, placing it in
> the pie pan, pouring in the filling, then wrapping the excess pastry
> over the filling, leaving it open in the center.

To me, that's a pie, not a cobbler, but it looks MARvelous, and now I
want some.

Serene

--
42 Magazine, celebrating life with meaning. Inaugural issue is here!
http://42magazine.com

"But here's a handy hint: if your fabulous theory for ending war and
all other human conflict will not survive an online argument with
humourless feminists who are not afraid to throw rape around as an
example, your theory needs work." -- Aqua, alt.polyamory

On Sun, 19 Jul 2009 12:43:26 -0700, Serene Vannoy
> wrote:

>Boron Elgar wrote:
>> I saw a recipe on Martha Stewart's pages for a fruit cobbler that
>> called for rolling out one giant sheet of pie pastry, placing it in
>> the pie pan, pouring in the filling, then wrapping the excess pastry
>> over the filling, leaving it open in the center.
>
>To me, that's a pie, not a cobbler, but it looks MARvelous, and now I
>want some.

I pretty much agree, but took it from Martha. I must say that it is so
much easier to wrap it all up in one large piece of pastry, though,
that I don't care what she calls it, I'm sold on the idea. This is my
new way of making fruit pies. No juices running out around the edges,
no worry about burned or overdone ridges. I'm a convert.


Boron

On Sun, 19 Jul 2009 16:30:20 -0400, Boron Elgar wrote:

> On Sun, 19 Jul 2009 12:43:26 -0700, Serene Vannoy
> > wrote:
>
>>Boron Elgar wrote:
>>> I saw a recipe on Martha Stewart's pages for a fruit cobbler that
>>> called for rolling out one giant sheet of pie pastry, placing it in
>>> the pie pan, pouring in the filling, then wrapping the excess pastry
>>> over the filling, leaving it open in the center.
>>
>>To me, that's a pie, not a cobbler, but it looks MARvelous, and now I
>>want some.
>
> I pretty much agree, but took it from Martha. I must say that it is so
> much easier to wrap it all up in one large piece of pastry, though,
> that I don't care what she calls it, I'm sold on the idea. This is my
> new way of making fruit pies. No juices running out around the edges,
> no worry about burned or overdone ridges. I'm a convert.
>
> Boron

who says martha stewart is not a force for good in the world?

your pal,
blake

Serene Vannoy wrote:
> Boron Elgar wrote:
>> I saw a recipe on Martha Stewart's pages for a fruit cobbler that
>> called for rolling out one giant sheet of pie pastry, placing it in
>> the pie pan, pouring in the filling, then wrapping the excess pastry
>> over the filling, leaving it open in the center.
>
> To me, that's a pie, not a cobbler, but it looks MARvelous, and now I
> want some.
>
> Serene
>
That's what I was thinking too. Sort of gets back to the pie r square*
thing doesn't it? Reckon it matters where you live.

Old Andy Griffith record: Teacher tells him pi r square, he tells
teacher, Nope, pie are round, cornbread are square.

On Jul 20, 2:14*am, Boron Elgar > wrote:
> I saw a recipe on Martha Stewart's pages for a fruit cobbler that
> called for rolling out one giant sheet of pie pastry, placing it in
> the pie pan, pouring in the filling, then wrapping the excess pastry
> over the filling, leaving it open in the center.
>
> Since I have always found it a pain in the butt to make a double crust
> pie, I thought I'd try this one.
>
> I have to say that I followed her techniques, rather than her recipe,
> but for those who want the specifics, I've linked to her instructions
> below.
>
> I used a mix of blackberries (fresh at Cost co), blueberries and some
> other red raspberry cousin from my own yard, some of NJ's wonderfully
> juicy peaches and a couple of black plums.
>
> Martha (her actual link was 12 miles long)http://tinyurl.com/kjpweb
>
> My photos of this cobbler:
>
> http://www.flickr.com/photos/2564880...7621688558846/
>
> Frankly, I think mine looks a helluva lot better than hers...and I
> have home made vanilla ice cream in the freezer.
>
> Boron

This looks amazing. I'm going to try making it this week. Thank you!

--
Marissa Edwards