AuthoradminCategoryDessert
Preheat the oven to 350 degrees. Begin by spraying an oven-safe baking dish with non-stick spray. Roll out the pie crusts and lay them carefully over the bottom of the dish, add cinnamon, and nutmeg, and Bake for 22 minutes and set aside.
In a large pot, melt the butter over medium-high heat. Add the peaches (do not strain), both sugars, nutmeg, cinnamon, and vanilla extract. Bring to a boil and reduce to low heat. Add 1/4 cup of bourbon.
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Create a slurry using water and cornstarch. Slowly pour in the slurry while stirring continuously. Allow the mixture to thicken for 3-5 minutes, then remove the pan from the heat.
Pour the filling carefully over the prebaked bottom crust. Begin creating the lattice top.
To prepare the lattice top: Roll out the next pie dough the same way as the first. Starting at the center of the crust, begin slicing 1-inch-wide strips, carefully laying each one vertically over the now open-faced cobbler. Align each strip about a half inch apart from one another. Repeat this process following the same pattern horizontally, creating the classic, crisscross pattern.
Create an egg wash (one egg whisked well). Using a brush, cover the lattice top with the egg mixture. Sprinkle a bit of extra cinnamon and white sugar.
Place the cobbler back into the oven and bake for 1 hour. Once baked, Rest for 15 minutes and serve as desired. Enjoy!
Ingredients
Directions
Preheat the oven to 350 degrees. Begin by spraying an oven-safe baking dish with non-stick spray. Roll out the pie crusts and lay them carefully over the bottom of the dish, add cinnamon, and nutmeg, and Bake for 22 minutes and set aside.
In a large pot, melt the butter over medium-high heat. Add the peaches (do not strain), both sugars, nutmeg, cinnamon, and vanilla extract. Bring to a boil and reduce to low heat. Add 1/4 cup of bourbon.
.
Create a slurry using water and cornstarch. Slowly pour in the slurry while stirring continuously. Allow the mixture to thicken for 3-5 minutes, then remove the pan from the heat.
Pour the filling carefully over the prebaked bottom crust. Begin creating the lattice top.
To prepare the lattice top: Roll out the next pie dough the same way as the first. Starting at the center of the crust, begin slicing 1-inch-wide strips, carefully laying each one vertically over the now open-faced cobbler. Align each strip about a half inch apart from one another. Repeat this process following the same pattern horizontally, creating the classic, crisscross pattern.
Create an egg wash (one egg whisked well). Using a brush, cover the lattice top with the egg mixture. Sprinkle a bit of extra cinnamon and white sugar.
Place the cobbler back into the oven and bake for 1 hour. Once baked, Rest for 15 minutes and serve as desired. Enjoy!