Pecan Cobbler



2 c plain flour
½ tsp salt
2.3 c Crisco
4 – 6 T ice water

Pecan Filling:
4 large eggs ( I use five)
1 cup sugar
1 c white Karo syrup
2 cups chopped pecans


Cut shortening into dry ingredients to resemble corn meal. Add ice water 1 tablespoon at a time to form a soft ball of dough. Separate into 2 balls of equal size. Place one ball of dough on lightly floured surface and roll from center to edge to 1/8 inch thickness. Place in the bottom of a 9X13 casserole dish.

Pecan Filling:
Mix ingredients well and pour over bottom crust. A couple of tablespoons of melted butter add s richness.

Roll 2nd ball of dough from center to edge to 1/8 inch thickness. Cut into strips and form top for cobbler.
I have been leaving off the top crust, doubling the filling, and making two cobblers at a time. They freeze well or make great gifts.

Bake at 325 degrees for one hour. Crunchy pecans and gooey filling. Ummmmmmmmmmmmmm.

Serve warm or cold.

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