Triple Crust Peach Cobbler

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Triple Crust Peach Cobbler

Ingredients:

  • 6 Cans of Del Monte Peaches
  • 3 Boxes of Refrigerated Pie Crust 2 crusts per box
  • 2 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:

  • Preparation: Preheat your oven to 350°F.

Peach Filling:

  • In a large pot, empty all six cans of peaches.
  • Mix in 1 cup of sugar, ensuring it’s well combined.
  • Stir in the vanilla extract.
  • Incorporate the butter and remaining sugar into the pot and let it melt and combine with the peaches.
  • 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:

  • Lay two pie crusts onto a baking pan, ensuring all sides and the base are well-covered.
  • Bake the crust in the oven for about 5 minutes.
  • Once done, remove from the oven and let it cool slightly.

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