Lea's Peach Pie/Cobbler

This recipe makes a succulent filling for your peach pie or cobbler. The combination of ingredients, and the baking technique are adapted from my grandmother's recipe.

• Ready In: 1 hr 20 mins
• Serves: 6-8

Ingredients

• 8  cups  sliced  peaches (large commercial size can in syrup)
• 1 1⁄2 cups sugar
• 1  teaspoon cinnamon
• 1⁄4 teaspoon nutmeg
• 6  tablespoons dry tapioca
• 1⁄2 cup butter, sliced in tbsp portions
• 2  tablespoons  cinnamon sugar, mixture (mix to suit your taste. You might try 25% ground cinnamon to 75% sugar as a starting point. I mix up)

Directions

1. Drain peaches, reserving 1 cup of syrup for recipe.
2. Combine peaches, syrup, cinnamon, nutmeg & tapioca in large sauce pan.
3. Bring mixture to a boil, and boil for one minute.
4. Remove from heat and cool.
5. Prepare 9x13 pan lined with pie crust.
6. Prepare lattice topping for cobbler.
7. Place peach mixture in crust lined pan.
8. Dot mixture with butter portions, spaced evenly.
9. Arrange lattice topping, crimping into top edge of crust.
10. Sprinkle crust with cinnamon-sugar mixture for color.
11. Place, uncovered, in 450°F oven for 10 minutes. Reduce heat to 400°F and bake 60 minutes, or until golden brown.