Easy Peach Cobbler With Cream Cheese Pie Crust

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 12
• 1 gallon peach slices in heavy syrup (6 lbs, or light syrup)
• 1/4 cup sugar
• 2 teaspoons cinnamon
• 6 tablespoons minute tapioca
• 2 tablespoons lemon juice
• 6 ounces cream cheese, softened
• 1/2 cup butter, softened
• 2 tablespoons sugar
• 1 1/2 cups flour
• 1 large egg

Recipe

• 1 drain canned peaches; reserve 3/4 cup of syrup.
• 2 place peaches in a large non-reactive bowl; add reserved syrup, tapioca, and lemon juice. mash 1/3 of the peaches with a potato masher and set aside. you may also use fresh peaches (increase sugar to 1 cup),or combine with another fruit: blueberries, pineapple, or pears to make one gallon total.
• 3 combine sugar and cinnamon. add half of spice mixture to peaches and stir.
• 4 stir peaches gently every 5 minutes.
• 5 meanwhile, cream together cream cheese, butter,and sugar.
• 6 add flour slowly mixing until the dough comes together and is well blended.
• 7 pat out dough into a ball and flatten to 1 inch thick. wrap in plastic wrap and chill 30 minutes.
• 8 preheat oven to 350 degrees.
• 9 roll out dough into a rectangle approximately 1 inch larger than the baking pan on a lightly floured piece of waxed paper.
• 10 pour peach mixture into baking pan.
• 11 place dough on top of peaches. method 1. gently roll dough onto rolling pin; transfer to the pan and roll dough over the top. method 2. pick up waxed paper with dough on it and gently put the dough side down over the pan; then peel off the waxed paper.
• 12 fold edges of pastry under so pastry edges are flush against the pan.
• 13 cut slashes in top of the pastry to let steam out.
• 14 beat 1 large egg until foamy; then brush lightly on pastry.
• 15 sprinkle remaining cinnamon sugar blend on top of pastry.
• 16 bake at 350 degrees for 1 hour or until golden brown.
• 17 serve warm with vanilla ice cream.