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Peach Cobbler Recipe

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This recipe for Peach Cobbler, by , is from Calvary Chapel Festus Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melvin Frelix

Category:
Category:

Ingredients:  
Ingredients:  
10-12 fresh peaches
¼ - ½ cup of tapioca pudding
½ - ¾ cup of sugar
1 tsp of vanilla extract
2 boxes of “ready to roll out“ pie crust (Pillsbury)
Non-stick spray (Pam)

Directions:
Directions:
Wash and slice peaches (leave the skin on)
Cook in about 4 cups of water on medium heat until peaches have softened.
Drain peaches and save about 3-4 cups of the juice.
Place the juice into a cooking pot. Slowly stir in vanilla, tapioca, and sugar. Stir frequently until the mixture comes to a boil. Be prepared to pour it onto the peaches as soon as it comes to a boil.
Using a 9 by 12 pan, spray and then cover with pie crust. Place cooked peaches into the pan.
Pour mixture onto the peaches. Cover with the remaining pie crust. Use forks to make air vent and then sprinkle with sugar. (I usually cut the excess pie crust up into small pieces and mix in with the peaches before I pour on the mixture).
Bake in a preheated oven on 400 degrees for 15 minutes; then lower heat to 350 degrees and bake about 45 more minutes (until golden brown crust).

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
2 hours

 

 

 

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