THE BEST SOUTHERN STYLE PEACH COBBLER | DOUBLE CRUST | EASY RECIPE TUTORIAL
Check out this super easy, one bowl, Southern Style Peach Cobbler recipe! It's simple but the flavor is COMPLEX! With peach season approaching, this is definitely one to get ready for! Try it out now!
#peachcobbler #desserts
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FULL LIST OF INGREDIENTS:
Serves: 4-6 Prep Time: 10 Mins Cook Time: 45 Mins
- 2 Cans of Yellow Cling Peaches in Heavy Syrup (28 oz/each)
* 1 Can Drained/ 1 Can w/ Syrup
- 2 Boxes of Pillsbury Pie Crust ( You will use 3)
- 1/2 Stick Melted Butter
- 1/2 Cup Brown Sugar
- 1 Tbsp Ground Cinnamon
- 1/2 Tsp Nutmeg
- 1 Tbsp Vanilla Extract
- 2 Tbsp Cornstarch
- 2 Tbsp Water
- Pinch of Salt
- 1 Tbsp Lemon Juice
FRIED PEACH COBBLER TURNOVERS | PEACH PIES
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Super Simple Fresh Peach Pie Recipe
Check out my blog post for a reduced-sugar fresh peach pie using a baked pie crust and Cool Whip Topping. Also, there's a tip on how to keep your pie crust from puffing up and cracking.
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I’m navigating through retirement and trying to find that happy medium between having purpose and being productive yet enjoying a well-deserved rest.
You will find my connection still runs deep to Trendy Tree. Many of my posts, social networking accounts, and crafts are still related to Trendy Tree. So don’t be surprised when you see me sharing beautiful products and creative ideas for wreath-making and holiday decorating. All with spectacular products from Trendy Tree)))
Peach Cobbler #Shorts
This is another version of a holiday classic!
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BEST Fried PEACH Pies ????
❤️SUBSCRIBE Peach and summertime, they go so well together! If you loved those nostalgic, store-bought fried hand pies you grew up eating, then get ready to have your tastebuds shooketh! The homemade version is on a whole new level.
We're making homemade fried peach pies and they are absolutely delicious!! They start with a from-scratch buttery, flakey pie crust, sweet & tart peach filling, and a vanilla glaze to tie it all together!! And don't even get me started with pairing these hot pies with vanilla ice cream! Lord hammercy!! So freakin good!!
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The Best Homemade Deep Dish Peach Pie with Butter Crust and Caramel Sauce
Welcome Back! This recipe is for a homemade peach pie with a butter crust and delicious caramel sauce! Definitely a crowd pleaser and is so delicious served out of the oven with ice cream or served cold the next day! I love making it with the lattice top, but this recipe can also be used to make a top and bottom crust for the traditional peach pie. The filling recipe has a caramel sauce that is so good - with a hint of whiskey or bourbon.
Recipe:
Crust
* 2/1/2 cups flour plus more for rolling out dough
* 1 Tablespoon sugar
* 1/2 teaspoon salt
* 12 Tablespoons cold butter cut into small pieces
* 1/4 C ice water
Filling
* 6 Peaches, Peeled and Sliced (or 2 Cans of sliced peaches)
* 1/4 C Maple Syrup (for caramel)
* 3 T Whiskey (for caramel)
* 2 T Cornstarch
* 2 T Flour
* 1/2 t Cinnamon
* 1/4 t salt
* 1/2 C Sugar (for caramel)
* 1 T Water (for caramel)
* 4 T butter (for caramel)
* 1 Egg (for egg wash)
* Sanding sugar (for the top of the pie)
For the crust
1. Pulse the flour and the sugar and salt in the food processor
2. Add the Diced cold butter into the food processor and pulse until it is pea size or smaller
3. Add 1/4 C Water and run food processor. If it doesn’t well up on the sides, keep adding additional tablespoons of ice water until it does and it passes the squeeze test.
4. Dump onto counter and form into a disc - divide evenly if doing traditional crust or into 1/3 / 2/3 if doing a lattice top. Wrap separately and let rest in refrigerator.
For the Filling
1. If peaches are firm, use vegetable peeler. If they are soft blanch for a minute in boiling water (cut a small ‘x’ on the peach to open the skin). After putting in an ice bath, the peach skins should slip right off. Pit and slice peaches.
2. Add the cornstarch, flour, cinnamon, salt to the peaches and gently stir with a spatula.
For the Caramel Sauce
1. In a dutch oven or saucepan, add maple syrup, whiskey, sugar and water. Put on medium high heat and stir constantly until it starts boiling and changes to a darker amber shade.
2. Remove immediately from the stove and put butter into the pot. Stir until melted and the caramel sauce will form.
3. Pour sauce into the peaches and stir with spatula. If the caramel crystalizes into chunks, it’s ok, it will melt again when the pie bakes.
Putting the Pie Together
1. Preheat oven to 350 F
2. Roll out bottom crust and line pie plate. You can crimp before or after - if doing a top crust, crimp later. If doing lattice, you could do it before or after.
3. If the peaches have too much liquid, remove a few spoonfuls, or you can thicken it on the stove. Depends on how you like the consistency of the pie filling. Pour peaches into the pie crust. If pie or dough has gotten too warm put the whole thing in the fridge for 30 minutes.
4. Next, rollout the smaller disc and cut into strips for the lattice.
5. Arrange the lattice the way you want, make sure the peaches are arranged smoothly across the top so there are not big valleys.
6. Mix an egg with a fork, brush this onto the crust and lattice - make sure to cover every piece, this egg wash will make your crust brown evenly.
7. Finish pie with sanding sugar or regular sugar for extra sparkle ????
Baking Pie
1. Put the pie on a lined backing tray and put into the oven for 50-60 minutes. If the crust is too brown during the baking process, you can cover it with a sheet of aluminum foil.
2. Pie is ready when the crust is brown and the filling is bubbly.
3. Cool for at least an hour before serving.
Timecodes
0:00 - Let's Make a Peach Pie!
0:03 - Make the Crust
1:58 - Peel the Peaches
2:38 - Prepare the Pie Filling
3:12 - Make the Caramel Sauce
4:08 - Roll out the Pie Dough
4:40 - Bake the Pie!