Texas Peach Cobbler Supreme

By vpitts2004

Ingredients

• 2 refrigerater pie crust (rolled out to shape of the pan used)
• 4 tblsp unsalted butter
• 1/2 cup sugar (plus more for sprinkling tops)
• 1/2 cup water
• 1/4 teasp ground nutmeg
• 1 teasp salt
• 10 ripe peaches (peeled, pitted & sliced) (if peaches out of season, use thawed frozen peaches)
• 3 tblsp all purpose-flour
• 2 tblsp heavy cream

Preparation

Step 1

Melt butter in a large high-sided saute pan over medium heat.

Add the sugar & water & cook until sugar is dissolved.

Add nutmeg, salt, peaches & flour & cook for 5 minutes.

Preheat oven to 350 degrees.

Place half of the peach mixture in the bottom of a 9" square buttered baking dish, using a slotted spoon.

Top the peaches with 1 layer of pie crust.

Place on a baking sheet & bake until the crust is golden brown.

Remove from the oven & top with the remaining peaches & juice.

Cover with the other crust.

Brush the top of crust with heavy cream & sprinkle with sugar.

Return to the oven.

Bake until the crust is golden brown & the juices are bubbly.

Let cool for 30 minutes before serving.