Women's Elevation Magazine May 2015 - Page 16

Emma’s Quick Peach & Pear Cobbler INGREDIENTS 2 29 Oz Peaches in heavy syrup 1 29 Oz Pears in heavy syrup 1 cup of granulated sugar 1 cup of brown sugar 2 teaspoons of cinnamon Instructions 1. Use a slotted spoon to drain the peaches and the pears into a glass bowl. Reserved 1 1/2 cups of the liquid 2. I’m a separate bowl stir together reserved liquid and cornstarch and set aside 3. Combine granulated sugar, brown sugar, vanilla, cinnamon, nutmeg, melted butter, and reserved juice with cornstarch and gently mix (do not break up the fruit) 4. Place mixture into a 10 inch cast iron pan 5. Cut pie crust into 1 inch wide strip and begin to weave over skillet 2 teaspoons of nutmeg 1/2 teaspoon of vanilla extract 2 teaspoons of cornstarch 1/2 cup of melted butter 1 egg 2 table spoon of water 1 refrigerated pie crust 16 | Women’s Elevation Magazine 6. Beat egg with 1 tablespoon of water 7. Take a pastry brush and brush egg wash over pie crust. 8. Sprinkle pie crush with a sugar and cinnamon mixture 9. Bake at 350 for 45 minuets or until crust is brown and juice is bubbling