Peach Cobbler

Filling:

•  1 cup sugar

• 1/3 cup all purpose flour

• 1 Tbl. Corn Starch

• 2 pounds of canned peaches in heavy surap, drained

• 3 tsp. ground cinnamon

• 1 tsp. ground nutmeg

• 3 tsp. vanilla extract

For crust use pie dough recipe, I use a bottom and top crust. 
Mix dry ingredients together, then add fruit and vanilla extract.

You will not need to add any liquid to the peaches as they will make their
own juice.

Pour mixture into 9x9 baking dish. Place about 4 to 6 slices of butter on top of
the mixture before you add the top to it.

Roll out the remaining dough and place on top of the pie. Insert holes into
the pie top.

You may want to lightly brush the top of your pie with butter, sugar, and
cinnamon.

Bake at 375 degrees for one hour. Cool Completely.  Store in the refrigerator

* Yields: 4 to 6 servings