Baker Gail

June 15, 2014 at 8:00pm

Growing up in Oklahoma from the 1950s on, THE cobbler (any fruit) was one made with pie crust. Little strips of dough were put in the bottom, and they never baked hard like a pie crust, but were almost little dumplings. But the top crust was PIE crust. Plain and simple! That's still my favorite. Baked in a 9 x 13 glass dish! I never knew any other crust until sometime in the 1970s perhaps when biscuit-like crusts were the newest thing. The bread ones came even later than that.
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