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Monday, April 13, 2009

Semi Homemade Peach Cobbler

1 – 29 oz can Sliced Peaches in syrup
2/3 – 1 Cup Sugar
2 T. Corn Starch
2 T. Butter
½ tsp Cinnamon
cinnamon sugar
Ready Made Pie Crust (Double Crust)

Preheat oven to 450* Grease baking pan and line with one single pie crust. Drain peaches and reserve liquid. In a medium size pan mix sugar, cinnamon and cornstarch. Stir in reserved peach juice/syrup. Gradually bring to a boil. Boil 1 minute stirring constantly. Add peaches and pour into a 1 ½ qt or 8x8 pasty lined baking dish. Dot with butter sprinkle with cinnamon. Top with second crust, brush with melted butter and sprinkle a little cinnamon sugar on top. Cut a few slits in the top crust to vent the crust. Bake 25-30 minutes.

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