WICKED PEACH COBBLER by Patti LaBelle

By Fleur de lis

Ingredients

• Pillsbury pie crusts (need three crusts)
• 3 lbs medium peaches, peeled, pitted and cut into 1/4” slices
• 2 Tablespoons cornstarch
• 1 cup sugar
• 2 teasp fresh lemon joice
• 1/2 teaspoon ground cinnamon, plus more for the tope crust
• 4 Tblsp butter (1/2 stick) chilled and cut into small pieces

Preparation

Step 1

Preheat the oven to 375 degrees. Lightly butter a round baking dish, like a casserole dish.

In a medium bowl, toss the peaches, cornstarch, sugar, lemon juice, and cinnamon. Fold in the butter. Put one crust on bottom of dish. Spoon half of the peach mixture into the prepared dish. Place a piece of rolled out piecrust on top of peaches, top with remaining peaches and last pie crust. Place one pie crust on top. Crimp edges of top crust. Cut a few slits in top, place on a pan to catch any drips.

Bake until the ruit juices are bubbling and the top is golden brown, about 40 mins. Sprinkle the top of the dough with cinnamon. Serve hot, warm or at room temp.