- 1 bag Frozen peaches (cut slices into thirds)
- 1 C + 1/4 C Sugar
- 2 T Ground cinnamon (divided)
- 1/4 C Sweet wine
- 1/4 C The Olive Grove’s Pineapple Balsamic Vinegar
- 1/2 C Cold water
- 1 T Cornstarch
- 1 can Ready to bake crescent rolls
- 1/4 C The Olive Grove’s Butter Olive Oil (divided)
- 1 C Brown sugar (divided)
- 1/2 C Raw sugar
Preheat oven to 325. In a large pan over low-med, heat the sliced peaches, 1 Cup sugar, 1/2 cup brown sugar, cinnamon, wine and vinegar. Add water and cornstarch and bring to near boiling. (Make sure to liquify the cornstarch in the cold water first to avoid lumps).
While pie filling mix is heating. Brush the sides and bottom of a 9″ round pie pan with the Butter olive oil. Cover the bottom of pan with 1/2″ x 1/2″ pieces of crescent roll dough. Use only half can of dough. Lightly brush tops of dough with Butter olive oil. Pour filling mix over dough. Cut the other half of the dough into 1/2″ strips. Criss-cross the strips over the top. Lightly brush the rest of the Butter Oil over the latticed dough. Sprinkle the last of the cinnamon, sugar, brown sugar and raw sugar evenly over the top.
Bake for 15 minutes at 325, then finish at 400 and bake until golden brown. Watch closely, this will brown quickly.