Instructions: PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 450 F. OVEN

1. PREPARE 3/4 RECIPE PIE CRUST (RECIPE NO. I00100).

2. DIVIDE DOUGH INTO 2 PIECES; USE 2 PIECES FOR EACH SHEET PAN.

3. PLACE DOUGH ON LIGHTLY FLOURED BOARD; SPRINKLE LIGHTLY WITH FLOUR; FLATTEN GENTLY.

4. ROLL 2 PIECES DOUGH INTO RECTANGULAR SHEETS ABOUT 1/8 INCH THICK AND LARGE ENOUGH TO FIT EACH PAN. PRESS DOUTH INTO BOTTOM AND SIDES OF EACH PAN. RESERVE REMAINING PIECES FOR USE IN STEP 6.

5. POUR 14 LB (1/2 GAL) FILLING INTO EACH PAN.

6. PREPARE 1 RECIPE STREUSEL TOPPING, RECIPE NO. D04900. SPREAD ONE- HALF TOPPING OVER FILLING IN EACH PAN.

7. CUT 6 TO 8 SMALL SLITS (1/2 INCH) IN TOPS OF EACH COBBLER.

8. BAKE 35 TO 40 MINUTES OR UNTIL LIGHTLY BROWNED.

9. COOL; CUT 6 BY 9.

NOTE: FOR DOLLAR-TOPPED COBBLER, CUT TOP CRUST INTO 100 ROUNDS USING NO. 2 1/2 SIZE BISCUIT CUTTER. TOP FILLING IN EACH SHEET PAN WITH ROUNDS OF DOUGH IN 5 ROWS OF 10 EACH. IN STEP 10, BAKE AT 425F.

SERVING SIZE: 1 SQUARE

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