Deep Dish Peach Cobbler

Ingredients

2 ready made or bought pie crust (I’m using Pillsbury roll out pie crust for this)

5 cups fresh or frozen peaches

2 ½ cups Imperial granulated sugar

¾ cup corn starch

2 cups water

1 Tablespoon cinnamon

1 teaspoon salt

¼ teaspoon allspice

1 teaspoon vanilla extract

1 Tablespoon butter

1 egg, beaten for brushing pie crust

Instructions

Pre-heat oven to 450 degrees

Dust pastry mat with flour.  Roll out one pie crust to about 12”.  Dust top with flour.  Place pie crust in 9” Springform pan; line with parchment paper and put enough pie weights on top of parchment to cover and come up the sides of the springform pan.  (You must use a lot; this prevents the pie crust sides from falling down).  Pre-bake for about 8 minutes.  Remove from oven.  Cool enough to remove parchment and pie weights.  If using ceramic pie weights, they are extremely hot, so do not touch with your fingers.

Roll out other pie crust and cut into strips.  Line a baking pan with parchment.  Form a lattice, intertwining pie dough strips on the parchment.  Using a 9” parchment circle for a guide, trim lattice to form a circle, just slightly smaller than 9” (or the size of pan you’re using).  Pre-bake for 8 minutes.  Let cool completely before placing on top of pie filling, using a cake lifter to carefully lift it on top of the pie filling.  Turn oven off.

Combine granulated sugar, cinnamon, allspice, salt and corn starch and whisk together good.  In large pot, add peaches & water.  Start on medium low heat.  Once peaches have started to cook, add dry ingredients and stir good.  Keep a close eye on peaches while cooking and stir often.  After mixture starts to thicken, remove from burner and add vanilla extract and butter.  Stir well.  NOTE:  If you are using fresh ripe peaches or freshly frozen, it won’t take long to cook them.  If peaches are out of season and are hard, it will take longer to cook them to soften them up.  Remove from heat and cool.

Preheat oven to 400 degrees. 

Before adding the pie filling to the pre-baked pie crust, beat egg and brush bottom and sides of pie crust with beaten egg.  Add cooled pie filling.  Carefully top with pre-baked lattice.  Gently brush top with beaten egg and sprinkle granulated sugar on top of lattice.

Bake for about 25 – 30 minutes, or until crust is golden brown.  Remove from oven and cool completely before releasing Springform pan.  You can gently loosen bottom of pie from pan using a cake lifter.  Have your cake plate ready and lift if off and place on pretty cake plate.  NOTE:  Cobble has to be completely cool before doing this or you will tear it up.  If you are afraid to lift it off bottom of Springform pan, set it on cake plate with bottom of pan attached.