Recipe by: Crys Vaughn @CrysKitchen
Ingredients
Buttery Deluxe Pie Crust: (make two pie crust)
2½ cups all-purpose flour
2 Tablespoons sugar
1 teaspoon salt
8 oz (1 stick) COLD butter (chopped into pieces)
½ cup COLD butter-flavored shortening
½ cup cold water (if the dough is still too dry, add in more cold water a tablespoon at a time)
Peach Filling
2 (26 oz cans) sliced peaches
¾ cup sugar
6 tablespoons butter plus more for topping
1 teaspoon lemon juice
1 teaspoon cinnamon
1/2 teaspoons ground ginger
pinch of nutmeg
1/4 cup @CrownRoyal Peach(optional)
1 teaspoon vanilla extract
Cinnamon-Sugary Topping
1 Tablespoon sugar
1 Tablespoon brown sugar
1-2 teaspoons cinnamon
Now Let's Cook
Preheat oven to 375 F.
Lightly grease a deep dish, 9-inch pie plate or casserole dish. Set aside.
To make the pie crust, in a bowl whisk together flour, sugar & salt.
Cut in the butter & shortening until mixture resembles very large crumbs.
Add in the ice cold water and stir just until combined.
Place dough on lightly floured surface and knead gently.
Gather dough into a ball and flatten.
Cover with plastic wrap and refrigerate for 15-30 minutes or until very cold.
To make the filling, add butter to pan over medium heat pour 1 can of undrained peaches into a saucepan.
Drain the other can and pour the peaches in.
Add in sugar, lemon juice, cinnamon, ginger, nutmeg, and vanilla, crown royal peach(optional)
Stir over medium heat just until sugar dissolves and the liquid is syrupy. Set aside.
Divide the chilled pie crust into 2 equal balls. One for the bottom crust and one for the top crust.
Roll out a ball on a floured surface until it is about ⅛ inch thick.
Press dough inside of a deep dish pie pan.
Make the cinnamon-sugar mixture and then sprinkle some of it onto the bottom crust.
Spoon on the peaches using a slotted spoon.
Pour on a little of the syrup juice to your liking. (1/2 cup works for me but feel free to add more or less)
To make the lattice top crust, roll out the other ball of dough so that it is long enough to make strips that will reach from one end of the pie pan to the other.
Cut out about 8-10 1-inch strips.
Lay the strips in a crisscross pattern on top of the peaches and press the ends into the pie crust rim.
Drop a few thin slices of butter on the pie so the ancestors will bless your efforts and sprinkle with more of the cinnamon sugar mixture.
Bake for 35-45 minutes or until golden.
Let cobbler rest for about 15 minutes before serving.
Let's Eat,
🖤Crys
Find more recipe on instagram @Crys_Kitchen
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