To Die For Peach Cobbler
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- pie crust - look for my easy to do pie crust
- 3 lb
- fresh peaches, peeld pitted & sliced
- 1 c
- 3 Tbsp
- 2 Tbsp
- lemon juice
- 1/2 tsp
- cinnamon or almond extract
- 1/2 stick
1You can use regular store bought pie shells for this recipe, but the home made pie crust is always better!
2NOTE: Remember this is a double layer peach cobbler, you will need enough pie crust for 2 layers plus enough strips of crust for the final topping.
3In a bowl, add peaches, sugar, cornstarch, & lemon juice, add butter.
4Prepare pie crust, and bake one shell for about 15 minutes at 375. Remove shell from oven.
5Spoon 1/2 of the peach mixture into pie plate.
Take second crust (not baked) and place on top, fluke edges as normal, and bake 15 minutes. Remove from oven.
6Add the rest of the peach mixture, then place pie crust strips in a weaving design over top.
Bake for another 20- 30 minutes or until golden brown.
7OPTIONAL: You may mix 1 stick of softened butter and 3/4 cup of light brown sugar with about 3 TBSP of flour, mix until crumbled, and place on top during last 5 minutes of baking.
Also, a side of french vanilla ice cream will cut down on the sweetness.