Pineapple Rum Peach Cobbler
Peach Filling
- 2 (26 oz cans) sliced peaches
- 3/4 cup of sugar
- 6 tablespoons of butter
- 1 teaspoon of cinnamon (as much as you need)
- 1 teaspoon of nutmeg (As much as you need)
- A splash pineapple rum
- Sugar Topping
- 1 Tablespoon of sugar
- 1-2 teaspoons of cinnamon
- Pour 1 can of undrained peaches into a saucepan. Drain the other can and pour the peaches in. We only need one can of juice.
- Add in butter, lemon juice, cinnamon, nutmeg and sugar.
- Stir and heat over medium low heat just until sugar it dissolved and the liquid is syrupy. Set aside.
- Sprinkle on some sugar mixture if desired and press it into the crust.
- Spoon the peaches on top of the bottom crust. Pour 1/2 c of the peach juice over the peaches. (I added some pineapple rum)
- Place the 2nd pie crust on top of the bottom and press the ends into the pie crust rim.
- Drop a few pieces of butter on the pie and sprinkle with the cinnamon sugar mixture I added some nutmeg.
- Bake for 35-45 minutes or until golden.
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