Peach Cobbler Pie

• 2 frozen 9-inch deep dish pie shells
• 2 (16 ounce) bags frozen sliced peaches
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon clove
• 1 cup white sugar
• 14 cup cornstarch
• 1 teaspoon vanilla
• 3 tablespoons brown sugar
• 12 teaspoon cinnamon
• 12 teaspoon clove
• 12 teaspoon nutmeg
• 1 tablespoon unsalted butter (melted)

1. preheat oven to 425 degrees.
2. Pierce one pie shell to prevent bubbles in crust.
3. Place in oven and bake for 15 minutes.
4. Allow second shell to sit and thaw.
5. While baking empty crust, place sugar, corn starch, cinnamon, nutmeg, clove and vanilla in large saucepan.
6. add peaches and simmer until thick and bubbly and peaches are fork tender.
7. Pour peach mix into hot pie shell.
8. Roll second pie shell out to make a top for the pie.
9. place on top of pie, crimp edges shut and pierce 8-10 slits in top of pie shell to vent.
10. Melt butter in a bowl, add brown sugar, cinnamon, nutmeg, and clove, mix well and drizzle over top of pie.
11. Bake at 425 degrees for 30-45 minutes until top crust is golden brown and flakey.

dish pie shells, peaches, cinnamon, nutmeg, clove, white sugar, cornstarch, vanilla, brown sugar, cinnamon, clove, nutmeg, unsalted butter

Taken from www.food.com/recipe/peach-cobbler-pie-376308 (may not work)