Donna, thank you SO much for sharing your memories here; I love how we're able to use this space to carry forward our personal baking traditions. I'd read about the cobbler your mama made, while reading Texas cobbler recipes, but none ever mentioned baking the strips first - which makes so much sense. Raw pie dough inside sounded like it would just be gluey, but baked? As you say, crisp the first day, nicely soft the second. I'm filing this in my personal memory bank to try sometime. Did she put the baked strips on top, too? Glad you liked the buckle. Unfortunately, you probably won't be able to re-create the flavor of those just-picked berries from your childhood; wild berries are something special. Perhaps you can find them for sale at a farmers' market sometime, though... would that we could go back in time and experience again some of the things that, at the time, we didn't realize would become so precious. :) PJH

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