*  Exported from  MasterCook  *

                          Cherry Almond Cobbler

Recipe By     :  COOK'S CHOICE SHOW #CH1207
Serving Size  : 6    Preparation Time :0:00
Categories    : Pies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Cans          pitted sour cherries -- 16 oz ea
                        drain/reserve 1/4 cup liquid
   1      Cup           sugar
   1 1/2  Tablespoons   cornstarch
   1      Tablespoon    fresh lemon juice
   1      Teaspoon      grated lemon peel
     1/2  Teaspoon      almond extract
     1/2  Teaspoon      cinnamon
     1/4  Teaspoon      freshly grated nutmeg
   2      Tablespoons   unsalted butter
                        cut into bits
                        For the dough:
   1 1/2  Cups          all purpose flour
   1      Tablespoon    baking powder
     1/2  Teaspoon      salt
     1/2  Cup           finely ground blanched almonds
   4      Tablespoons   cold unsalted butter
                        cut into bits
   2      Tablespoons   cold vegetable shortening
   1      Cup           heavy cream
                        Melted unsalted butter to taste
     1/2  Cup           sliced blanched almonds
   2      Tablespoons   sugar -- or to taste

     Preheat oven to 425 F. 
 In a large bowl combine cherries, reserved liquid, sugar, cornstarch,
 lemon juice, cinnamon, lemon peel, extract, cinnamon and nutmeg 
and let stand for 15 minutes. 
Transfer mixture to a baking dish and dot with butter.    
Make dough: Into a bowl sift together flour, baking powder and salt. 
Stir in almonds, butter and vegetable shortening and blend until
 mixture resembles coarse crumbs.
 Stir in cream and form dough into a ball. 

On floured surface press dough into an oval just large enough to fit into dish.
 Arrange over cherry mixture crimping edge decoratively.
 Brush dough with butter and sprinkle with almonds and sugar
. Bake for 30 minutes, or until top is golden and filling is bubbling.   
 Serve warm with ice cream. 

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