Signature Peach Cobbler

This is a recipe that I doctored from http://www.soulfoodcookbook.com/ for a soul-food dinner party. My version is a little less sugary and more spiced than the original, and it's very simple to make. So simple that you can make enough for 110 people and only be moderately exhausted.

Prep Time 20 minutes, Bake Time 60 minutes

(1) 6 lb can of peaches, drained (you can use fresh or frozen, but I like the consistency--and price--of canned)
1 stick of butter (no substitutions)
3/4 c. white granulated sugar
3/4 c. dark brown sugar
1 Tbsp. cinnamon
1 1/2 tsp. vanilla extract
1/2 tsp. nutmeg

2 Prepared 9" pie crusts (if you have time to do this from scratch, feel free)


Melt the butter on low heat in a large pot. When the butter is melted, gradually stir in the white and brown sugar so you have a syrup. Add the cinnamon, vanilla, and nutmeg and allow the mixture to heat until mildly bubbling. Add the drained peaches and allow the mixture to simmer for about 10 minutes.
Note: This cobbler is very "juicy," which is good if you're serving with ice cream, but if you prefer a thicker filling, add 1/4 c. cornstarch to the mixture before the peaches.

Meanwhile, roll your piecrust into a ball of dough, and then roll it out again into a 9" by 13" rectangle; it should be a little thicker than a normal piecrust. Pour your peach mixture into a glass 9" by 13" pan and place the piecrust on top. Seal the crust to the edges of the pan as the crust tends to shrink when baking. Poke a few holes in the top and bake at 375 degrees for 1 hour or until crust is golden. The peaches will still be bubbly, so allow to cool for about an hour before serving with vanilla ice cream or whipped cream. Enjoy!