Description
A recipe for Picante Peach Cobbler

Ingredients

• 1 24-ounce jar Pace Picante Sauce
  
• 1 cup packed brown sugar
  
• 1/4 cup all-purpose flour
  
• 1/2 teaspoon ground cinnamon
  
• 1/8 teaspoon salt
  
• 1 29-ounce can cling peach halves, drained and chopped
  
• 1/2 15-ounce package refrigerated pie crust (1 crust)

Preparation
Prep time: 10 minutes | Stand time: 15 minutes | Bake time: 40 minutes | Cook time: 10 minutes

1. Mix picante sauce, brown sugar, flour, cinnamon and salt in 3-quart saucepan. Cook and stir over medium heat until mixture boils. Reduce heat to low. Cook and stir 2 minutes more or until mixture thickens. Stir in peaches. Remove from heat and let cool. Pour mixture into 9-inch deep-dish pie plate.

2. Heat oven to 400°F. Let pie crust stand at room temperature 15 minutes or until it's easy to handle. Gently put the pie crust over the sauce mixture; crimp or roll edges to seal. Cut slits in crust with knife.

3. Bake 40 minutes or until crust is golden brown. Serve warm.

Inspired from a Tomato Cobbler recipe by Daryle Hester, 2H Hester's Chuckwagon, Fort Worth, Texas

Nutrition
no information available

Serves
Makes: 8 servings

Variations
no information available