Recipe courtesy of Ree Drummond
Leftover Cranberry and Cherry Cobbler Pie
Getting reviews...
- Level: Easy
- Total: 1 hr 5 min (includes cooling time)
- Active: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 408
- Total Fat
- 12 g
- Saturated Fat
- 8 g
- Carbohydrates
- 72 g
- Dietary Fiber
- 2 g
- Sugar
- 32 g
- Protein
- 4 g
- Cholesterol
- 32 mg
- Sodium
- 382 mg
- Level: Easy
- Total: 1 hr 5 min (includes cooling time)
- Active: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 408
- Total Fat
- 12 g
- Saturated Fat
- 8 g
- Carbohydrates
- 72 g
- Dietary Fiber
- 2 g
- Sugar
- 32 g
- Protein
- 4 g
- Cholesterol
- 32 mg
- Sodium
- 382 mg
Ingredients
Directions
- Preheat the oven to 375 degrees F.
- Mix together the cherry pie filling and cranberry sauce in a bowl. Transfer to a 9-inch pie plate.
- Mix together the flour, granulated sugar, baking powder and salt in a bowl. Cut in the butter until it resembles tiny pebbles, about 1 1/2 minutes. Mix in the buttermilk until it just comes together (it will be lumpy).
- Dollop 6 to 8 mounds of roughly 2 1/2-inch dough balls around the outside of the pie plate. Sprinkle the coarse sugar over the top.
- Bake until the biscuits are golden, 30 to 35 minutes. Cool for 10 minutes before serving.
