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.
Peach Layer:
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Pour the peaches into the crust-lined baking pan.
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Make sure the peaches are spread evenly and pour in enough peach juice to cover them entirely.
Triple Crust Top:
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Cut the remaining pie crusts into strips.
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Lay these strips over the peaches, first vertically and then horizontally, to achieve the triple crust effect.
Egg Wash & Topping:
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Combine the whisked egg with 1 tsp of water to create an egg wash.
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Brush this wash over the pie crust strips.
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Sprinkle a mix of sugar and cinnamon over the top for an added touch of sweetness and warmth.
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Baking: Place the cobbler in the oven and bake for 35-40 minutes, or until the crust turns a beautiful golden brown.
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Serving: Enjoy this delightful Triple Crust Peach Cobbler on its own or paired with a scoop of your favorite ice cream!
