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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