blueberry apple peach rum cobbler

Name: Blueberry Apple Peach Rum Cobbler
Prep time: 35 min
Cook time: 1 h 20 min
Yield: 6
Ingredients: 2 can(s) blueberry pie filling; 2 can(s) apple pie filling; 1 can(s) peach pie filling; 1/2 cup(s) dark brown sugar; 1 teaspoon(s) rum extract; 2 tablespoon(s) butter broken into pieces; pinch(es) salt; 1 teaspoon(s) apple pie spice; ## SUGAR PIE DOUGH; 2 1/3 cup(s) cake flour or pastry flour; 1/3 cup(s) sugar; 2 stick(s) unsalted butter chilled, cut into small pieces; 2 - egg yolks; 1 to2 tablespoon(s) heavey cream

(1 RATING)

57 Pinches 3 Photos

Josephine Quick

Indianapolis, IN

Updated on Jan 13, 2012

I always use rum extract. I also put in fresh blueberries, apple slices, and peaches, with the pie filling. This is a sugar dough piecrust. very good and buttery

Rate

prep time 35 Min

cook time 1 Hr 20 Min

method ---

yield 6 serving(s)

Ingredients

2 cans blueberry pie filling
2 cans apple pie filling
1 can peach pie filling
1/2 cup dark brown sugar
1 teaspoon rum extract
2 tablespoons butter broken into pieces
pinch salt
1 teaspoon apple pie spice
SUGAR PIE DOUGH
2 1/3 cups cake flour or pastry flour
1/3 cup sugar
2 sticks unsalted butter chilled, cut into small pieces
2 - egg yolks
1 to2 tablespoon heavey cream

How To Make blueberry apple peach rum cobbler

Step 1

conbine the flour and sugar. add the butter using your finger tip combine togther leaving bit of butter. in a small bowl, whisk together the yolks and 1 tablespoon of the cream.if needed use other 1 tablespoon of cream. lightlyl floured surface, pat and press it down into a flat, wrap in plastic wrap and refrigerate for at least 1 hour.

Step 2

mix the other ingredients togather, blend well. after you have prepared your crust put in a deep dish cobbler baking dish and pour filling in bottom crust then roll dough for top crust, put over the filling . poak holes in top crust sprinkle a little sugar on top .
Step 3

preheat your oven to 375degree and bake for 1hr 35 minutes or until light golden brown.
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