Pie Crust Peach Cobbler 🍑🍰 ।

 Pie Crust Peach Cobbler।🍑🍰 

Ingredients Three cups of freshly sliced peaches for the filling 🍑 Half a cup of powdered sugar 🍮 One tablespoon of lemon juice, two tablespoons of cornstarch, and 1/4 teaspoon of salt ❗️ 1/4 teaspoon of cinnamon powder ❗️ Two cups of all-purpose flour and one teaspoon of salt are needed for the pie crust. Half a cup of chilled unsalted butter, sliced into tiny bits 🥖 ❄️ 1/4 cup of perfectly chilled water

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Directions Set the oven's temperature to 375°F (190°C). 🔪 Prepare the filling by combining the peach slices, cornstarch, granulated sugar, lemon juice, salt, and ground cinnamon in a large basin. Stir until all of the peaches are coated. 🍑 Prepare the pie crust by whisking the flour and salt in a different basin. To make the mixture resemble coarse crumbs, add the cold unsalted butter and knead it into the flour with your fingertips or a pastry blender. Using a fork to stir, gradually add the ice-cold water until the dough forms a ball. 🌾

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Roll out the pie dough: Roll out the pie crust to a thickness of approximately 1/8 inch on a lightly floured surface. Put the cobbler together: Place the pie crust in a baking dish that is 9 by 13 inches. Pour the peach filling into the pie crust and level it out. 🍑 Add more pie crust on top (optional): If you'd like, cover the cobbler's top with the leftover pie crust after rolling it out. To seal the cobbler, crimp the edges. 🌾 Bake the cobbler: Bake for 40 to 50 minutes, or until the filling is bubbling and the crust is golden brown. 🔥 Serve warm: If desired, top the cobbler with whipped cream or vanilla ice cream. 🍦

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