PEACH COBBLER

PEACH COBBLER

Pie Crust for top and bottom, homemade or store bought rolled.. (homemade recipe for pie crust on this site https://cookingwithserena.com/?p=3744 )

1 quart my heavy syrup canned peaches (recipe for my canned peaches on this site https://cookingwithserena.com/?p=183)

dash cinnamon

butter size of egg

cup mixed with small amount of water and 2-3 tbsp cornstarch

1/2 cup sugar

white of 1 egg + Tbsp sugar

Directions:

first you need to pour your peaches with heavy syrup in a sauce pot

next add butter size of egg and bring to boil

add about 1/2 cup sugar (If your not using heavy syrup  home canned peaches you better add more sugar)

add a shake of cinnamon

Now have a cup mixed with corn starch and water mixed and ready to go

pour into the peaches and stir as thickens turn down heat

.. then turn heat off and take off hot stove eye.

Roll out your first pie crust thin and oblong..

place over small  11x 7 x 1.5 glass or ceramic dish.. (this is a small cobbler if you want a large one you must double or even triple this recipe)

Spray your dish with bakers Joy and put your pastry in the dish..

next put in the filling

now roll out the other pie crust and cut into strips

place on the pie and trim edges and press or roll edges..

Now you take your egg white and mix it with the Tbsp of sugar with fork..

using pastry brush, (I like silicone) brush onto the pastry

put in 400 degree oven and bake about 35-40 minutes.. or till your pastry is no longer doughy on sides and bottom.. if top is browned before sides put a sheet of aluminum foil over top as it finishes baking..

take out and let set a little to jell, if you cut while hot it will run some… (don’t worry I always do anyways hahaha )  then serve with ice cream or alone.