Peach Cobbler
2- 29 oz. Cans of Sliced Peaches in Juice
2 Packages of Pie Crust (Sold in Dairy Dept.)
1 C White Sugar
½ C Brown Sugar
2 tsp. Igotchu Peach Cobbler Seasoning
1 tsp. Fresh Lemon Juice
2 tsp. Corn Starch
1 C Whipped Melted Butter
Preheat oven to 350 degrees. Open both cans of peaches and drain 1. Place peaches and juice from 1 can in 6-quart pot. Add white sugar, brown sugar, Igotchu peach cobbler seasoning, lemon juice, corn starch and melted whipped butter. Stir well to combine all ingredients. Bring to boil and reduce heat to simmer while stirring. Let simmer for 1 hour, stirring every 5 or 10 minutes to prevent sticking. Remove 3 pie crust from package and bring to room temperature for 15 minutes. Take 1 crust unroll and cut into slices and then bite size pieces. Place on cookie sheet and bake for 10 minutes until lightly browned, remove. In 8- or 10-inch square baking dish spread 1 crust out evenly in dish and pre bake for 7 minutes. Pour half of peach mixture in pie crust and top with cooked pie crust pieces. Top with remaining peaches and then unbaked top crust. Crimp edges to seal and cut 6 slits in top. Bake on center rack in oven for 1 hour
