Cookbook:Picante Peach Cobbler

| American cuisine | Vegetarian Cuisine | Dessert

Ingredients

 * 24-ounce jar picante sauce
 * 1 cup packed brown sugar
 * ¼ cup all-purpose flour
 * ½ teaspoon ground cinnamon
 * ⅛ teaspoon salt
 * 1 can (29 ounces) cling peach halves, drained and chopped
 * ½ package (15 ounces) refrigerated pie crust (1 crust)

Procedure

 * 1) Mix picante sauce, brown sugar, flour, cinnamon, and salt in 3-quart saucepan.
 * 2) Cook and stir over medium heat until mixture boils.
 * 3) Reduce heat to low.
 * 4) Cook and stir 2 minutes more or until mixture thickens.
 * 5) Stir in peaches. Remove from heat and let cool.
 * 6) Pour mixture into 9-inch deep-dish pie plate.
 * 7) Heat oven to 400°F.
 * 8) Let pie crust stand at room temperature 15 minutes or until it's easy to handle.
 * 9) Gently put the pie crust over the sauce mixture. Crimp or roll edges to seal.
 * 10) Cut slits in crust with knife.
 * 11) Bake for 40 minutes or until crust is golden brown.
 * 12) Serve warm.