(As you can see by the photo, my kids could not wait until I took the picture to eat it; nor, am I a pastry chef, but boy did it taste good!)
Peach-A-Cobbler
1 Double Crust Pie Pastry
2 Large Cans Peaches in heavy syrup, drained
3/4 cup sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ginger (optional; gives it even more flavor)
1/2 tsp salt
3 heaping Tbsp cornstarch
1 Tbsp butter
Preheat oven to 450*
In a small bowl, mix sugar, cinnamon, nutmeg, salt and cornstarch.
In a deep 2 quart or larger round baking dish, place the bottom crust. Dump one can of peaches into the dish. Top with half of the sugar mixture. Dump the second can of peaches. Top with remaining sugar mixture and slat of butter cut into quarters (just dollop onto the top). Cover pie with the top layer of crust; pinch edges to seal. Cut a few slits in the top of the crust to vent.
Cook 40-45 minutes. If edges start to get too brown, cover the edges with foil (take a square piece, fold in half and cut out a half moon. When you open it up, you will have a circle)
