Picante Peach Cobbler
Picante Peach Cobbler swaps the usual sugar-and-spice syrup for a jar of picante sauce, which turns the filling into something sweet, tangy and gently savory. The sauce cooks down with brown sugar, flour and cinnamon into a thick base for canned cling peaches, and a single refrigerated crust keeps the work light. It is an easy way to surprise guests at a potluck, and it feeds eight.
Instructions
Stir the picante sauce, brown sugar, flour, cinnamon and salt together in a 3-quart saucepan. Set it over medium heat and keep stirring until the mixture comes to a boil.
Turn the heat down to low and cook for 2 more minutes, stirring the whole time. The filling is ready when it has thickened.
Stir in the chopped peaches, then take the pan off the heat and let the mixture cool. Pour it into a 9-inch deep-dish pie plate.
Heat the oven to 400°F. Leave the pie crust at room temperature for about 15 minutes, until it is soft enough to handle without cracking.
Lay the crust gently over the filling and crimp or roll the edges to seal them. Cut a few slits in the top with a knife so steam can escape.
Bake for 40 minutes, or until the crust is golden brown. Serve the cobbler warm.
Make it personal.
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