College Station Peach Cobbler

• 9x13 baking dish or pan
• 4 16oz bags frozen sliced peaches (Fresh peeled Georgia peaches would be awesome) (64 oz or 2 quarts total)
• 3 Cups Sugar
• 1 Stick Butter
• 1 tsp Ground Cinnamon
• 1 1/2 tsp Almond Extract
• 1/2 cup water
• 4 Tbl flour
• 3 pie crusts (roll out into the size of the pan)
• Sugar for topping

1. 1. Gently mix the peaches, sugar, butter, cinnamon, and almond extract in a large pot.
2. 2. Heat on medium low until everything "melts" and you have a good amount of juice. Stir gently a few times.
3. 3. Thicken with 1/2 cup water and 4 Tbl flour mixed well in a separate container. Add this once everything has melted in the pot.
4. 4. Put a small amount of peach mixture on bottom of dish or pan. (This helps keep the bottom crust from sticking to the bottom.) Layer in crust-filling-crust-filling-crust.
5. 5. Gently sift sugar on top of crust and cut slits through all of the layers to allow for breathing. Cut slits all the way to the bottom of pan.
6. 6. Bake at 325 for about 45 minutes until golden on top.

baking, peaches, sugar, butter, ground cinnamon, water, tbl flour, roll, sugar

Taken from www.epicurious.com/recipes/member/views/college-station-peach-cobbler-52897661 (may not work)