Sarah's Peach Cobbler Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Pie Crust (see recipe in book for Perfect Pie Crust or use your own). One for top and one for bottom.
Filling:
4 large cans of sliced peaches
2 cups white sugar
1 stick butter, cut in cube pieces
1 tsp lemon juice
1 tsp vanilla extract
2 T cornstarch, dissolved in 1/2 cup cold water
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Directions: |
Directions:Prepare pie crust. Line the bottom of a 11" x 15" dish with a pie crust dough.
Prick dough with a fork all over the bottom.
Place in preheated 400 degree oven for 15- 20 minutes.
Remove from oven and let rest and cool.
Place all filling ingredients in a large pot, stir to combine.
Cook over medium heat for 15 minutes.
Add cornstarch dissolved in 1⁄2 cup cold water to the peach this mixture and stir until well combined.
Turn off heat, remove pot from stove and cool.
Once peach mixture has cooled, use a large soup ladle to scoop peaches and liquid into the baking dish. If you have extra liquid, reserve it for later to drizzle over each serving (optional).
Roll out 2nd pie crust and cover the baking dish, trim edges if necessary.
Cut slits in top of crust and brush with egg wash (1 egg plus 3 tablespoons water).
Sprinkle top of crust lightly with nutmeg and cinnamon.
Place in preheated 400 degree oven on middle rack and bake for 45-50 minutes until pie crust is golden brown. |
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Personal
Notes: |
Personal
Notes: Optional Serving Suggestion: Individual servings can be topped with vanilla bean ice cream drizzled with reserved peach juices.
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