Cheryl's Amazing Crusty Peach Cobbler

You'll need: 

- 2 boxes Pillsbury pie crust (refrigerated section at store)

-  1 gal can of sliced cling peaches in light syrup. (Smart & Final)

- Cinnamon; Butter; white sugar; one egg yolk (optional to add shine and crisp up top crust even more)

- Use the very largest pan you have. 10x13 at least, and 3" deep. Mine is a little bigger.

Directions: 

Set both boxes of rolled pie crust out of frig about 30 minutes before using - no more . Makes it easier to unroll then without breaking

1.  Preheat oven to 425°.

2.  Drain peaches in colinder, keeping the juice in a bowl. Spoon half of the peaches into the pan, spread around. 

3. Whisk 4 tablespoons of cornstarch into the peach juice which will thicken while cooking. It's ok if a bit lumpy. Pour half of that over the peaches.

3.  Sprinkle good with cinnamon. Dot all around with chunks of real butter. 

4.Carefully unroll one box of pie crust  which has 2 crusts. Lay the two crust side-by-side over the peaches. A little  Overlapping is fine and it doesn't need to look pretty.

5. Pop in preheated oven on middle shelf and cook till crust golden. Watch so it doesn't burn. 

6. Remove from oven and chop the crust up in the dish. This cobbler was double layered.

7. Now put the rest of peaches, pouring most of the rest of thickened juice. Dot liberally with butter and sprinkle with cinnamon. Don't want it bubbling over while cooking so use judgement when pouring in the rest of juice.

8. The top crust (the two other ones in box 2) you will carefully arrange covering all the peaches. You can try and make edge  pretty. But really nobody cares! 

9. (Optional) Separate  one egg so all you have is the yolk. Whisk it with a tablespoon of cold water. Use a pastry brush to brush it over the crust. 

Sprinkle the top with about 2 T. tablespoons white granulated sugar and cinnamon to your liking. Just enough! 

10. This time use a fork to prick several places on crust - about 5-6 places fine -whichever releases air so it doesn't bubble up. 

11. Back in 425 oven on middle shelf until beautiful golden color. Doesn't take but maybe 15 min. Just watch it. (If your pan is very full you might want to put a foil lined cookie sheet on shelf below it to catch drips)

Voila! Serve warm with vanilla ice cream. 

If made a day ahead, no need to refrigerate. Keep covered and to reheat, use 250° preheated oven for about 15 minutes with a sheet of foil lightly laying over the top. 😘

Southern Fried Hoecakes (Cornbread)

Ingredients:

2/3 cup of cornmeal
1/3 cup of self-rising flour
1/3 cup of low-fat buttermilk
Oil for frying
1 large egg

Instructions:

1. In a bowl, combine the cornmeal, self-rising flour, low-fat buttermilk, and large egg. Mix the ingredients thoroughly until well blended. The mixture should have a moist consistency, but not be too runny.

2. Heat a skillet with oil. (You can use ~3 tablespoons of coconut oil, or use your preferred oil.)

3. Drop spoonfuls of the batter into the hot oil, being careful not to overcrowd the skillet. (The cooking technique used is similar to traditional pancakes.)

4. Cook the fritters until they turn brown on one side, then flip them over to brown the other side.

5. Once the fritters are cooked, transfer them to a plate lined with paper towels. Blot any excess oil by gently pressing the fritters with the paper towels.

6. Serve!