If you're not completely jealous of me for having this piece of yummy-goodness-on-a-plate, you should be! Peach and cherry cobbler's an old stand by in my family, but after taking it to a bake sale and getting strange looks when I told people what kind it was, I realize everyone may not be accustomed to this delectable fruit combination. Let me assure you... it's divine! You must try this out and thank my Aunt Sue for divulging the family secrets to me and making this post possible! Enjoy :)
PEACH AND CHERRY COBBLER
1 can cherry pie filling
1 can peaches, undrained
1 TBSP + 1/4 tsp tapioca
1/3 cup sugar
Your favorite recipe for a double pie crust (I like this recipe)
Roll out a little more than 1/2 of your pie crust. Place in a 9 x 13 baking dish (don't fret if it's not perfect... just piece it together and pinch any holes). Mix pie filling, peaches, sugar and tapioca. Pour in crust. Roll out remaining dough and place on top. Slice a few slits in the top and sprinkle with sugar (about a tablespoon). Bake at 350 for 35-45 minutes, or until the crust is a light golden color.
PEACH AND CHERRY COBBLER
1 can cherry pie filling
1 can peaches, undrained
1 TBSP + 1/4 tsp tapioca
1/3 cup sugar
Your favorite recipe for a double pie crust (I like this recipe)
Roll out a little more than 1/2 of your pie crust. Place in a 9 x 13 baking dish (don't fret if it's not perfect... just piece it together and pinch any holes). Mix pie filling, peaches, sugar and tapioca. Pour in crust. Roll out remaining dough and place on top. Slice a few slits in the top and sprinkle with sugar (about a tablespoon). Bake at 350 for 35-45 minutes, or until the crust is a light golden color.
Comments
Thanks for sharing, Heidi