Instructions
Preparation: Preheat your oven to 350°F.
Peach Filling:
In a large pot, empty all six cans of peaches.
Mix in 1 cup of sugar, ensuring it’s well combined.
Stir in the vanilla extract.
Incorporate the butter and remaining sugar into the pot and let it melt and combine with the peaches.
Corn Starch Slurry: Create a thickening agent for your peach mixture by combining 3 Tbsp of water with the corn starch. Stir this slurry into the peach mixture and let it simmer for another 10 minutes.
Crust Base:
Lay two pie crusts onto a baking pan, ensuring all sides and the base are well-covered.
Bake the crust in the oven for about 5 minutes.
Once done, remove from the oven and let it cool slightly.
Peach Layer:
Pour the peaches into the crust-lined baking pan.
Make sure the peaches are spread evenly and pour in enough peach juice to cover them entirely.
Triple Crust Top:
Cut the remaining pie crusts into strips.
Lay these strips over the peaches, first vertically and then horizontally, to achieve the triple crust effect.
Egg Wash & Topping:
Combine the whisked egg with 1 tsp of water to create an egg wash.
Brush this wash over the pie crust strips.
Sprinkle a mix of sugar and cinnamon over the top for an added touch of sweetness and warmth.
Baking: Place the cobbler in the oven and bake for 35-40 minutes, or until the crust turns a beautiful golden brown.
Serving: Enjoy this delightful Triple Crust Peach Cobbler on its own or paired with a scoop of your favorite ice cream!
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