Angela is in the kitchen with Gourmet Soul's Sous Chef, Kimberly Worshim, and they are making a popular southern dessert---Peach Cobbler.
Recipe: Peach Cobbler Large Can of Peaches 3 Cups of Sugar 1/4 Cup of Cinnamon 2 Tablespoons of Nutmeg 1 Stick of Butter 4 Pillsbury Pie Crust 1 Tablespoon Cornstarch 1 Cup (8 oz) of Water
Preheat oven to 350 degrees Place 2 pie crusts in 2 different baking pans - bake both for 20 min or until brown Place peaches in saucepan - add sugar, cinnamon, nutmeg, butter - bring to a boil. Take off heat - in a cup add 1 tablespoon of cornstarch cover with a water - stir to dissolve cornstarch Add cornstarch slurry to peaches Pout half of peach mixture into pan with pie crust----top peaches with 2nd pie crust---add remaining peaches Take a new pie crust and top the peaches Take second pie crust and cut into strips - criss cross on top of pie crust Bake for 40 min.
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