COMSTOCK PEACH PIE FILLING RECIPES RECIPES

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QUICK AND EASY PEACH COBBLER RECIPE - FOOD.COM



Quick and Easy Peach Cobbler Recipe - Food.com image

Make and share this Quick and Easy Peach Cobbler recipe from Food.com.

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 1 cobbler, 6 serving(s)

Number Of Ingredients 5

1 (21 ounce) can comstock peach pie filling
1 cup Bisquick baking mix
1/4 cup milk
1/4 cup sugar
2 tablespoons butter, melted

Steps:

  • heat oven to 400 degrees.
  • spoon filling into an 8 or 9 inch square pan.
  • stir together bisquick mix, milk, sugar and butter or margarine with fork until blended.
  • drop by spoonfuls on top of filling.
  • bake 20-25 minutes until golden brown.
  • serve warm.

Nutrition Facts : Calories 164, FatContent 7.5, SaturatedFatContent 3.5, CholesterolContent 12, SodiumContent 254.8, CarbohydrateContent 22.3, FiberContent 0.5, SugarContent 10.8, ProteinContent 2.1

PEACH PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME



Peach Pie Recipe: How to Make It - Taste of Home image

I acquired this delicious peach pie filling recipe some 40 years ago, when my husband and I first moved to southern Iowa and had peach trees growing in our backyard. It's been a family favorite since then and always brings back memories of both summer and those happy early years. — June Mueller, Sioux City, Iowa

Provided by Taste of Home

Categories     Desserts

Total Time 01 hours 25 minutes

Prep Time 35 minutes

Cook Time 50 minutes

Yield 8 servings.

Number Of Ingredients 11

1/2 cup sugar
1/4 cup packed brown sugar
4-1/2 cups sliced peeled peaches
Dough for double-crust pie
3 tablespoons cornstarch
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
2 teaspoons lemon juice
1 tablespoon butter
Vanilla ice cream, optional

Steps:

  • In a large bowl, combine sugars; add peaches and toss gently. Cover and let stand for 1 hour. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate or iron skillet.Trim even with rim. Refrigerate while preparing filling. , Preheat oven to 400°. Drain peaches, reserving juice. In a small saucepan, combine cornstarch, nutmeg, cinnamon and salt; gradually stir in reserved juice. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in lemon juice and butter. Gently fold in peaches. Pour into crust. , Roll remaining dough to a 1/8-in.-thick circle; cut into 1-1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Cover edge loosely with foil. Bake 40 minutes; remove foil. Bake until crust is golden brown and filling is bubbly, 10-20 minutes longer. Cool on a wire rack. If desired, serve with vanilla ice cream.

Nutrition Facts : Calories 380 calories, FatContent 16g fat (7g saturated fat), CholesterolContent 14mg cholesterol, SodiumContent 254mg sodium, CarbohydrateContent 59g carbohydrate (29g sugars, FiberContent 2g fiber), ProteinContent 3g protein.

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