Triple Crust Peach Cobbler

Indulge in the sweet, comforting embrace of our Triple Crust Peach Cobbler—a dessert that’s as delightful to look at as it is to eat! Packed with juicy peaches and encased in a multi-layered, buttery pastry, this cobbler promises to be the star of any dining table.

Perfect for family gatherings or a cozy night in, this recipe combines simplicity with a gourmet touch, ensuring a treat that’s bound to impress.

Preparation Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Servings: 8

Ingredients:

• 6 cans of Del Monte Peaches
• 3 boxes of refrigerated pie crust (2 crusts per box)
• 2 sticks of butter
• 2 cups of white sugar, divided
• 1 tablespoon vanilla extract
• 1 tablespoon cinnamon, plus extra for topping
• 1 tablespoon cornstarch
• 3 tablespoons water
• A pinch of salt
• 1 egg for egg wash
• 1 teaspoon water for egg wash

Instructions:

1. Preheat the Oven:
   Start by preheating your oven to 350°F (175°C) to ensure it’s ready for baking.
2. Prepare the Peach Filling:
   In a large pot, empty all six cans of peaches. Mix in 1 cup of sugar and the vanilla extract. Add the butter and the remaining cup of sugar. Let everything melt and blend together on medium heat.
3. Cornstarch Slurry:
   In a small bowl, mix 3 tablespoons of water with the cornstarch to create a slurry. Stir this into your peach mixture and let it simmer for about 10 minutes, or until thickened slightly.
4. Crust Base Preparation:
   Lay two pie crusts onto a baking pan, ensuring they cover all sides and the base evenly. Pre-bake the crust for about 5 minutes, then remove it from the oven and allow it to cool slightly.
5. Assemble the Peach Layer:
   Pour the thickened peach mixture into the pre-baked crust, spreading evenly. Ensure to include enough peach juice to cover the fruit.
6. Create the Triple Crust Top:
   Cut the remaining pie crusts into strips. Layer these strips over the peaches, first vertically and then horizontally, creating a lattice pattern to achieve the triple crust effect.
7. Egg Wash and Topping:
   Combine the whisked egg with 1 teaspoon of water to create an egg wash. Brush this over the pie crust strips. Sprinkle a mixture of sugar and cinnamon on top for added sweetness and a hint of warmth.
8. Bake the Cobbler:
   Place the cobbler in the oven and bake for 35-40 minutes, or until the crust is golden brown and crisp.
9. Serving:
   Serve your Triple Crust Peach Cobbler warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream, and enjoy the blissful combination of flavors and textures.