4 lbs. of sliced peaches
1 1/2 cups sugar
1 cup brown sugar
3 Tbsp. cinnamon
1/2 tsp. nutmeg
1 tsp. salt
4 Tbsp. flour
4 (9-inch) premade pie crusts
3 Tbsp. cold margarine, cut up
Nonstick cooking spray
(Preheat oven to 425 degrees)
Drain most of the juices from the peaches. Place peaches in a bowl and set aside.
Mix together the sugars, cinnamon, nutmeg, salt, and flour.
Add the peaches to the dry mixture and mix well.
Line a 9 x 12 inch pan with two of the pie crusts.
Fill the piecrust-lined pan with the peaches.
Scatter the pats of cold margarine over the peach mixture.
Place the two remaining crusts over the top of the peaches and pierce the top crusts with slits to allow steam to escape. Spray the top of the cobbler pie crusts with cooking spray.
Bake for 15 minutes at 425 degrees, then reduce the temperature to 350 degrees and bake for another 45 minutes until the cobbler is brown and bubbly.
Makes 12 servings