Easy & Fast PEACH COBBLER Recipe (Made With Canned Peaches)
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Easy Fast Peach Cobbler Recipe
Peach Cobbler Made With Canned Peaches Recipe
Get 2 cans of Sliced Peaches in thick syrup
Drain the juice from 1 can and keep the juice from the other can
Get a big bowl, and pour both cans of peaches into the bowl
Add 1/4 cup of white sugar, 1/4 cup of brown sugar, 1 1/2 tsp of lemon juice, 1 tsp of vanilla extract, 1 tsp of cinnamon, 1/2 tsp of nutmeg and stir well
Place a pot over high heat and add the bowl of seasoned peaches to the pot
Add 1 stick of butter and 3 tbs of cornstarch to the pot of peaches and stir. Allow them to cook on high heat until the syrup thickens up which should take anywhere from 5-10 minutes.
Take your pie crust and cover the bottom of a baking pan with the pie crust. Add your peaches to the baking pan, placing them over the crust. Add some of the syrup but not too much.
Cover the peaches with another layer of pie crust
Poor 1/2 stick of melted butter over the pie crust and sprinkle a tsp of sugar over the crust
Preheat your oven and allow the oven to heat up for 10 minutes
Once hot add the peach cobbler to the oven and allow it to bake until it's brown on top
How to make peach cobbler with canned peaches
Peach Pie With Fresh Peaches
Peach pie made with fresh peaches is naturally delicious and so easy to make. This peach pie recipe comes together quickly and easily. It makes a wonderfuly fragrant and tasty pie. Top it with whipped cream , icecream or have it as is for dessert or even just a snack. If you enjoy peaches and fruit pies you’ll enjoy this recipe. #peaches #desserts #pies
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Peach Pie Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a peach pie. One of my favorite ways to use fresh peaches is in this Peach Pie that combines two buttery crisp layers of pastry with lightly sweetened slices of fresh peaches. This is a perfect dessert on a warm summer's night preferably with a small scoop of vanilla ice cream.
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How to Make a Perfect Peach Pie and Homemade Pie Dough
In this episode, hosts Bridget Lancaster and Julia Collin Davison reveal the secrets to the perfect Fresh Peach Pie with All-Butter Lattice Top. Testing expert Jack Bishop reviews a variety of sweeteners.
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How to Make The Perfect Peach Pie | The Stay At Home Chef
The perfect peach pie is within your grasp. A vibrant, sweet peach filling surrounded by a perfect fail-proof crust. It really is the perfect peach pie!
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✅Ingredients
DOUBLE CRUST:
• 2½ cups (12.5 oz) all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon salt
• 12 tablespoons cold butter, sliced
• 8 tablespoons vegetable shortening, chilled and sliced
• 1/4 cup ice water
• 1/4 cup vodka, chilled
FILLING:
• 3 lbs peaches, peeled, pitted, and sliced (1/4-inch)
• 1 cup brown sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• pinch salt
FINISH:
• 1 egg white, lightly beaten
• 1 tablespoon sugar
✅Instructions
00:00:15 - Peel, pit and slice 3 lbs of peaches
1️⃣ 00:01:19 - Make the dough in a food processor by combining half of the flour, sugar, and salt together and pulsing until combined. Add in the butter and shortening pieces and process for about 15 to 20 seconds until combined. Add in the remaining half of the flour and pulse until all the flour is incorporated. Sprinkle in cold water and vodka and pulse 5 or 6 times until combined into a dough. Divide into two even pieces and wrap in plastic wrap. Refrigerate 1 hour.
2️⃣ 00:00:41 - In a large mixing bowl, toss together peaches and 1 cup sugar. Let sit 1 hour. Scoop out 1/4 cup of the juices and set aside. Drain the rest of the excess liquid from the peaches using a colander. Return the peaches to the mixing bowl, add in reserved juices, and toss with cornstarch, lemon juice, cinnamon, nutmeg and salt.
3️⃣ 00:03:59 - Roll out your bottom crust into a 12-inch circle. Make sure you use a well floured surface and rolling pin to prevent sticking. Roll the circular dough loosely around the rolling pin to transfer to a 9-inch pie dish (deep dish). Be gentle and press it carefully into the plate letting the edges hang over. Refrigerate until ready to use.
4️⃣ 00:04:24 - Prepare your lattice crust by rolling the remaining dough half into a 13 by 10 inch rectangle. Transfer to a baking sheet lined with parchment paper. Cut into 8 even strips. Freeze on the baking sheet while oven preheats.
5️⃣ Preheat oven to 425 degrees.
6️⃣ 00:05:32 - Place the prepared pie plate on a baking sheet (in case of spillage). Scoop the peach filling into the pie shell. Lay 4 of the lattice strips on top of the peaches, giving even spacing between. Weave the remaining lattice pieces perpendicular, lifting every other piece to create a lattice. Trim the excess dough that is hanging around the pie plate with kitchen scissors or a sharp knife. Pinch the lattice and crust edges together and then crimp the dough evenly around the pie using your fingers.
7️⃣ 00:06:42 - Brush the crust with the beaten egg and sprinkle with 1 tablespoon sugar. Bake in the preheated oven for 25 minutes. Reduce the temperature to 375 degrees and cook 30 to 35 minutes more until crust is golden brown and juices are bubbling and set. Transfer pie dish to a wire rack to cool.
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