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Peach Cobbler
Yield: 8 Servings

6 c very ripe fresh peaches, sliced
1/2 c butter
1 1/2 c sugar
1 tb cornstarch
1 ts lemon juice
1 1/4 ts cinnamon
1 ts vanilla
pie crust

Reserve and mix together 1/8 cup sugar and 1/4 teaspoon cinnamon.
Preheat oven to 400 degrees. Places peaches and 1/4 cup of the
butter in a large saucepan over medium heat. In a small bowl,
combine sugar and cornstarch or flour and add to peach mixture.
Stir in lemon juice, cinnamon and vanilla, add these after the
peach filling has boiled. Stir constantly until mixture comes to
a full boil. Reduce heat and simmer on low 10-15 minutes, or until
peaches are a darker yellow in color and very tender. Pour hot
mixture into a 9 x 12 inch casserole dish. Roll out pastry dough,
cut into 1/2 inch wide strips and crisscross, inter- weave for a
lattice-type crust, over hot peach mixture. Sprinkle with cinnamon
sugar and dot crust with slices of remaining 1/4 cup butter. Bake
15 minutes and serve warm.


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