Patti Labelles Wicked Peach Cobbler Recipes

Steps:

• 1. Preheat oven to 375 degrees. Lightly butter an 8-inch square baking dish.
• 2. In a medium bowl, toss the peaches, cornstarch, sugar, lemon juice, and cinnamon. Fold in the butter. Spoon half of the peach mixture into a prepared dish.
• 3. On a lightly floured work surface, roll out the smaller disk of dough into an 8-inch square about 1/8 inch thick, trimming the dough as needed. Place over the peaches in a baking dish. Top with the remaining peaches. Roll out the larger disk of dough into an 11-inch square about 1/8 inch thick, trimming as needed. Fit over top of the baking dish, letting the dough hang down on the sides of the dish. Pinch the dough firmly onto the top edge of the dish. Press the overhanging dough onto the sides of the dish. Cut a few slits in the top of the dough. Place the dish on a baking sheet to catch any drips.
• 4. Bake until the fruit juices are bubbling and the top is golden brown, about 40 minutes. Sprinkle the top of the dough with cinnamon. Serve hot, warm, or at room temperature.

Steps:

• 1. Preheat the oven to 375 degrees F. 2. Coat a clean, flat surface with AP flour and roll out 3 pieces of the ready-made pie crust, large enough to cover the baking pan and set aside. 3. Next place a large skillet over medium heat and melt a 1⁄2 stick of butter, add the peaches, agave, kosher salt, nutmeg, and cinnamon and mix well. 4. Bring to simmer over low heat for 10 minutes. Remove from heat, set aside until it cools down and is warm. 5. Coat a 13 by 9 inch baking pan with 1⁄2 stick of butter, whip the 2 egg yolks together and set aside. 6. Place one sheet of the rolled out pie crust in the baking dish. 7. Pour half of the peach mixture into the pan until the bottom layer of pie crust is covered. Next, grate zest from 1⁄2 of orange on top of peaches. Cover the peaches with the 2nd rolled out pie crust, bake cobbler in the oven for 15 minutes until it's light brown. 8. Pour the other half of the peach mixture into the baking dish on top of the crust and repeat the process of zesting with 1/2 orange followed by placing the third piece of the dough over the next layer of peaches. 9. Brush the top of the crust with the egg wash and sprinkle cinnamon on top. Poke a couple of holes in the crust to allow hot steam/air to escape from the pie, which allows crust to cook and lay evenly. 10. Place baking dish in the oven and bake for 35- 40 minutes until golden brown and peach juices start to bubble.