Easy Peach Cobbler With Cream Cheese Pie Crust Food

PEACH COBBLER

Steps:

• If making homemade pie crust; make the pie crust and get it really well chilled.
• In a large bowl use a large spoon to combine the peaches, sugar, tapioca, cinnamon, nutmeg and lemon juice.
• Butter or spray with cooking spray a 9×13-inch baking dish.
• Add the peach mixture. Scrape all the sugar and tapioca out of the bowl with a rubber spatula.
• Cut the butter into pieces and distribute evenly over the peach mixture.
• Cut pie dough into wide strips. (about 2-inches wide)
• Lay pie crust strips across one length of the baking dish.
• Pull back every other pie strip. Add a pie crust strip going the opposite direction.
• Repeat this process until the entire baking dish is covered.
• Use a pastry brush top of pie crust with an egg wash. Sprinkle with granulated or turbinado sugar.
• Bake in a preheated 400 degrees F oven for about 60-65 minutes. Or until the filling is bubbling up nicely and the pie crust is golden browned.
• Remove the baking pan from the oven and let cool for 30 minutes prior to serving, which will help the filling set properly.
• Serve with a scoop of vanilla ice cream if desired.

EASY PEACH COBBLER WITH CREAM CHEESE PIE CRUST

Steps:

• Drain canned peaches; reserve 3/4 cup of syrup.
• Place peaches in a large non-reactive bowl; add reserved syrup, tapioca, and lemon juice. Mash 1/3 of the peaches with a potato masher and set aside. You may also use fresh peaches (increase sugar to 1 cup),or combine with another fruit: blueberries, pineapple, or pears to make one gallon total.
• Combine sugar and cinnamon. Add half of spice mixture to peaches and stir.
• Stir peaches gently every 5 minutes.
• Meanwhile, cream together cream cheese, butter,and sugar.
• Add flour slowly mixing until the dough comes together and is well blended.
• Pat out dough into a ball and flatten to 1 inch thick. Wrap in plastic wrap and chill 30 minutes.
• Preheat oven to 350 degrees.
• Roll out dough into a rectangle approximately 1 inch larger than the baking pan on a lightly floured piece of waxed paper.
• Pour peach mixture into baking pan.
• Place dough on top of peaches. Method 1. Gently roll dough onto rolling pin; transfer to the pan and roll dough over the top. Method 2. Pick up waxed paper with dough on it and gently put the dough side down over the pan; then peel off the waxed paper.
• Fold edges of pastry under so pastry edges are flush against the pan.
• Cut slashes in top of the pastry to let steam out.
• Beat 1 large egg white until foamy; then brush lightly on pastry.
• Sprinkle remaining cinnamon sugar blend on top of pastry.
• Bake at 350 degrees for 1 hour or until golden brown.
• Serve warm with vanilla ice cream.

PEACH COBBLER WITH CREAM CHEESE

Steps:

• Spray a 9 x13 pan with pam. Lay one can of crescent rolls on bottom of pan and mash to seal edges. Mix softened cream cheese with sugar and spread on top of rolls. Pour two cans of pie filling on top of that. Separate second can of crescent rolls into triangles and place on top. bake in 350 oven until top rolls are brown.

EASY PEACH COBBLER

Steps:

• Preheat oven to 350.
• Place one pre-rolled pie crust for the bottom crust into an 8 in square pan, (or casserole dish), pinch and shape into place. Put in peaches and juice. Add sugar, cinnamon, and nutmeg.
• Top with remaining pie crust, pinch and shape over bottom crust to seal. Brush with butter, cut slits and sprinkle lightly with sugar and cinnamon if desired.
• Put in 350 oven and bake until brown and bubbly on top. (about 1 hour).