Denise, this is a little emabarrassing - I don't work with cornstarch too much (aside from Asian dishes), so I combined a couple of recipes. I used Bill's (Old Bay) recipe for his sour cherry pie which calls for 3 cans of sour cherries, but since I canned some, I used 2 of the sour and 1 pt. of my Bing cherries. I adjusted the sugar because my cherries had a light sugar syrup on them (that part was perfect, not too sweet/not too tart) - but, the 1/2 cup cornstarch his recipe called for evidently was too much to use. (but that comes later...
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For the topping, I used an old cobbler topping that I love to use for my bumbleberry cobblers,
Crust Batter:
2 cups a.p. flour
1 cup sugar + 1 T.
1 T. baking power
1 tsp. salt
1 cup milk
8 T. butter, unsalted and melted
1/4 tsp. freshly grated nutmeg
Combine the flour, 1 cup of sugar, baking powder and salt in a food processor.
Process to combine; add milk and melted butter, beat until smooth.
Spoon the batter over the cherries making sure you spread it to the edges of the dish (to prevent any excess juice from boiling over).
Sprinkle with the 1 T. sugar and grated nutmeg overall. Bake in 350°F. oven until the crust is brown and crisp on the outside and cooked all the way thru and the berries are bubbling up thru it, about 1 hour.
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The beautiful cobbler came out of the oven and we let it sit for about 1 hour to cool a little. When we tasted it, the consistency was just wonderful! I divided it up to send 2/3 to neighbors and let the rest cool to have later. Well, now the problem. The cherry filling was so congealed, it was like jelly. I heated it (without the topping) in the microwave to loosen it up and it worked somewhat, but it never came back to the consistency of earlier! darn. I have two choices - just make sure the cobbler is always served 1-2 hours after baking or figure out the amount of cornstarch that really should be used.
Doing the second option, I'm not going to have the wonderful initial consistency, so, Chef Denise - what do you suggest????
The flavors of this are too good, not to work on.
