Well this is certainly a first, having a cobbler in a pie. I'm such a stickler for semantics, so I'm thinking, "Doesn't a cobbler necessitate NO BOTTOM CRUST?" Looking into the definition clarifies it a bit: "a deep-dish fruit pie with a rich biscuit crust, usually only on top" (Random House Dictionary); "a deep-dish fruit pie with a thick top crust" (American Heritage Dictionary); "A baked, deep-dish fruit dessert topped with a thick biscuit crust sprinkled with sugar" (The Food Lover's Companion) The running themes are deep-dish and thick top. I have to enlarge my personal vision of a cobbler and give it a bottom. I've also never baked with rhubarb before so I'm quite excited to see how it turns out.
The pie filling came together very easily, even more so with the help of a sous chef, aka The Daughter. She cut the strawberries.
The Family was over (three brothers, SIL, and father) so I could get some honest feedback about the cobbler pie. Brother #3 managed, in-between bites, to mumble a few times, "This is REALLY good." Brother #1, having declared earlier in the day that he loved SR Pies, gave it two thumbs up. The Husband decided this was on his shortlist of Top Dessert.
The SIL gave me constructive feedback. The pie filling was a bit sweet (next time I'll cut out 1/4 cup sugar) and my biscuits were dry. The fact that they started on the dry side (did you see how crumbly my dough was??) and thinner (have you ever made a 1/2-inch biscuit?) was a handicap.
Many thanks to Tracey at tracey's culinary adventures for choosing this recipe, and check out the other Cobbler Makers at Sweet Melissa Sundays.
