Between Peach Cobbler and Sweet Potato Pie, I really don’t know which is the most requested during the holidays. BUT what I DO know is this layered peach cobbler is melt in your mouth buttery, perfect crust, sweet peaches heaven! It’s so good I have to hide it from my guests until dinner is over, otherwise they’d fill up on peach cobbler, HA! Hope you enjoy!
Prep Time: 10 minutes
Total Time: 1 hour
1 package Krusteaz Pie Crust Mix
3 cans (29 oz each) sliced peaches, in liquid
1/2 cup peach flavored rum
2/3 cup brown sugar
1 ½ tablespoons ground cinnamon
1 teaspoon ground nutmeg
3 tablespoons lemon juice
1/4 cup reserved peach juice
1 tablespoon corn starch
2 tablespoons heavy whipping cream
2 teaspoons granulated sugar
1 stick unsalted butter, room temperature
4-6 tablespoons cold water
Preheat oven to 400°F. Drain 2 cans of peaches. Reserve 1/4 cup liquid from the third. Add all peaches and remaining liquid from the third can, rum, brown sugar, ground cinnamon, ground nutmeg and lemon juice to a sauce pan over medium heat and cook for 5 minutes.
While peaches cook, mix together 1/4 cup reserved peach juice and 1 tablespoon corn starch. Pour corn starch mixture in sauce pan, cook 5 minutes, stirring occasionally. Remove from heat and set aside.
Stir together Krusteaz Pie Crust Mix and cold water (for double crust), adding water 1 tablespoon at a time. Mix with a fork until moistened and dough forms.
Pour half of the cooked peaches into bottom of a 13x9-inch baking pan. Chop ½ stick of butter into pieces and place over peaches. Sprinkle half of the pie crust in pieces over entire pan of peaches and butter. Brush with 1 tablespoon heavy whipping cream and sprinkle with 1 teaspoon of granulated sugar.
Bake 20 minutes. Carefully remove pan from oven (it will be hot). Repeat above step and bake another 20–25 minutes, or until top is golden brown.