Triple Crust Peach Cobbler (Page 2 ) | September 12, 2023
Annonce:
Ingredients:
- 6Â Cans of Del Monte Peaches
- 3 Boxes of Refrigerated Pie Crust 2 crusts per box
- 2Â Sticks of Butter
- 2 Cups of White Sugar divided
- 1 Tbsp Vanilla Extract
- 1 Tbsp Cinnamon with some extra for topping
- 1 Tbsp Corn Starch
- 3 Tbsp Water
- A Pinch of Salt
- 1 Egg for egg wash
- 1 Tsp Water for egg wash
Instructions:
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Preparation: Preheat your oven to 350°F.
Peach Filling:
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In a large pot, empty all six cans of peaches.
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Mix in 1 cup of sugar, ensuring it’s well combined.
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Stir in the vanilla extract.
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Incorporate the butter and remaining sugar into the pot and let it melt and combine with the peaches.
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Corn Starch Slurry: Create a thickening agent for your peach mixture by combining 3 Tbsp of water with the corn starch. Stir this slurry into the peach mixture and let it simmer for another 10 minutes.
Crust Base:
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Lay two pie crusts onto a baking pan, ensuring all sides and the base are well-covered.
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Bake the crust in the oven for about 5 minutes.
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Once done, remove from the oven and let it cool slightly.
Continue reading instructions on the next page
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