Jul 21, 2011
Reading through some of the reviews for this recipe, it quickly became apparent that results were widely varied – too sweet, not sweet enough, too thick, too watery. It seems, as it is with pies, that in addition to individual tastes and preferences, how sweet or juicy the fruit is also makes a difference. I decided to play it safe and reduce the sugar and water in the cornstarch mixture just a teensy bit – to 3/4 cup water and slightly more than 1/2 cup sugar - not huge changes, but it made me feel better. :) As it turns out, this is pretty much a perfect recipe. Perfect baking time – 45 minutes was right on. Perfect amounts of everything - in fact, my reducing the amounts of sugar and water, even a little bit, was probably unnecessary. Perfectly delicious and it looks perfect too. My first fresh cherry cobbler. And it was perfect. (As a side note, my fingers show the fruits of my labor. They’re stained deep purple. So to the uninitiated in cherry pitting as I was, it might be wise, particularly if you’re attending an event the next evening as I am, to wear some gloves)
—naples34102
