***Cobbler Crust*** 1 cup shortening 2 1/4 cups all-purpose flour 1/2 teaspoon salt cold water ***Cherry Filling*** 1 1/4 cup sugar 1 pinch salt 3 tablespoons flour 1 can cherries 1 cup water 4 teaspoons red food coloring 1/2 cup butter
Crust: Combine shortening and flour in a bowl and mix well. Add salt and enough cold water to make ingredients cling together. Roll the dough until it is very thin. Cut up butter or margarine and place in a 12 x 13 inch pan.
Filling: Combine in bowl the sugar, salt and flour. Mix well. Add the cherries, water and food coloring. Mix well and pour over butter in pan. Top with rolled out crust.
Bake at 350 degrees F until brown. A little less than an hour.
This came from a family cookbook. It was originally from a wonderful Texas-based cafeteria specializing in delicious slow-smoked barbecued steak. There were Underwood's all over Texas back in the day, but today the only remaining cafeteria is the original, which is in Brownwood, south of Abilene.
The Underwood's Cafeteria always had blueberry alongside the cherry cobbler. I have not tried it but would assume the recipe is the same but with blueberries instead of the cherries.
Contrary to your comments, there were never Underwoods "all over Texas". They only opened one other cafeteria outside Brownwood, possibly two, but that was all. The original remains and business is always booming. And Underwoods never had a blueberry cobbler. They have always had cherry, peach and apple.
Nov 9, 2012
It's best to cut dough into strips before placing in pan. And I don't recall Underwood's ever offering blueberry cobbler. Central Texas is just not blueberry country. There was always peach, cherry and apple, all being equally heavenly. The key to Underwood's cobbler perfection is the thick flaky dough.
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