Ingredients:
8 Cups Of Dickey Farms Sliced Georgia Peaches
3 Tablespoons Of White All Purpose Baking Flour
2 Cups Of C&H White Pure Cane Sugar
1/3 Cup Of Softened Real Salted Butter
1/2 Teaspoon Of Fresh Ground Nutmeg
1/2 Teaspoon Of Fresh Ground Cinnamon
2 Teaspoons Of Liquid Vanilla Extract
1 Premade Double Crust Pie Pastry
1.75 Quart Carton Of Tillamook Vanilla Ice Cream
Information:
Serving Size 8
379 Calories Per Serving
16 Grams Of Fat
Preparation Instructions:
As many of you are already aware, Georgia peaches are some of the finest in the world. To get started with this recipe, first take out a Dutch oven. Add into the vessel the Dickey Farms sliced Georgia peaches with syrup, C&H white pure cane sugar, white all purpose baking flour, fresh ground nutmeg, and fresh ground cinnamon. Mix these ingredients together until you have an even mixture. Set the mixture aside for about fifteen minutes, so that a light syrup can form. Next you will want to bring the contents to a boil, then quickly back the heat off to low, and let the ingredients simmer for about ten minutes, or until the peaches are nice and tender. Next remove the Dutch oven from the heat, and then quickly stir in the vanilla extract and softened real salted butter. Next take out a two quart baking dish, and then fit into place the bottom of the pie crust pastry. You will want the crust bottom to have an eighth inch thickness. Once the pie crust is in place, lightly grease the sides of the dish with butter, and then spoon in half of the now cooked peach mixture. Moving along, fit the pie crust top over the peach mixture, slicing small cuts into it. You will now want to bake the cobbler for twelve minutes at 475 degrees Fahrenheit, or 245 degrees Celsius. Once you notice the pie crust is golden brown, spoon over the top of it the remaining peach mixture. Finally you will want to make a lattice topping over the new peach layer with your remaining pie crust pastry, and then bake the pie for an additional twenty minutes, or until it is golden brown. Let the dish cool for about five minutes, then serve it with a scoop of Tillamook vanilla ice cream.
