This recipe makes one 9X13″ cobbler or two 9″ pies


8 cups sliced peaches in syrup (#10 can)
1 1/2 cups sugar
1 tsp cinnamon
1/4 tsp nutmeg
6 tbsp instant tapioca
1 stick butter cut into cubes
2 tbsp cinnamon sugar mixture (equal parts)

1. Drain peaches, reserving 1-2 cups of syrup
2. Combine peaches, syrup, cinnamon, nutmeg and tapioca in large sauce pan
3. Bring mixture to a boil for one minute
4. Remove from heat and cool until just warm
5. Prepare 9×13 pan with Lea’s Pie Crust (Link to recipe below)
6. Prepare lattice, or pierced crust top for cobbler from one of the balls of dough
7. Cover bottom of pan with the other ball of rolled out dough
8. Place peach mixture in dough-lined pan
9. Dot mixture with butter curbes, spaced evenly
10. Arrange lattice topping, crimping into top edge of crust
11. Sprinkle with cinnamom-sugar mixture for color
12. Place, uncovered, in 450 degree oven for 15 minutes. Reduce heat to 400 and bake 60 minutes, or until golden brown

Lea Marie’s Pie Crust