Peach Cobbler

(Can be made the day before.
Let cool & refrigerate overnight.
Warm up in the morning.)

(Bottom Crust)
Make:

to use as a bottom crust, following the recipe, putting the dough in an 8x11 pan.

(Peach Filling)
Put:
2 c 100% pineapple juice
(or 2/3 c concentrate & 1 1/2 c water)
1/3 c arrowroot
1 1/2 t coriander
1/3 c pure maple syrup or honey
in a large pot & stir by whisking
or put in a blender & blend for 10 sec.
& then pour into a large pot.

Add:
2 - 2 1/2 c of diced fresh
or frozen (thawed)
or 2 (14.5 - 15 oz cans) peaches
(to save your teeth, check each peach slice & cut off any seed pieces that cling to the peach slices)
to the large pot & bring to boil.
Reduce heat to med.
& stir about 10 min. until thick.
Pour into the Bottom Crust.

Preheat oven at 350º

(Top Crust)
Make: Small Pie Crust

Cut Top Crust into strips.
Put over the top of the Peach Filling.

Put:
1 T pure maple syrup or honey
1 t water
in a little bowl & stir.
Brush over the strips.

To keep the Crusts from sticking to the sides of the pan, loosen the sides of the Crusts by putting a sharp knife along the side of the glass pan & the Crusts & go around the pan.

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Bake uncovered at 350º for 45 - 50 min. until the edges are golden brown.

Cut into rectangles.

Serve
or cool down & refrigerate in an airtight container for up to 3 days.

Medium or Large Pie Crust
Click Picture