For the Strawberry Purée: Put 2 cups of frozen strawberries in a blender with 2 teaspoons of confection sugar and blend until fully puréed.
1 stick of butter
For the Strawberry Butter: Put 1 stick of butter in a bowl and let soften completely to room temperature.
Once softened, pour in 1 1/2 cups of strawberry purée into butter and stir until completely mixed. Optional: Pour the butter/strawberry mix into wax paper (set in small container and refridgerate a few hours until solid. This isn't necessary. You can scoop the softened strawberry butter into cobbler as well.
1 box of pie crust mix
For the Pie Crust: Pour the box of pie crust mix into a large bowl. The mix usually requires 5 tablespoons of water.
1 tablespoon Amaretto
Pour in 3 tablespoons of strawberry purée, 1 tablespoon of Amaretto and 1 tablespoon of water. Mix until formed as directed on the box. Optional: If you want to exclude Ameretto from the recipe, use 2 tablespoons of water.
2 large cans of peaches in heavy syrup
To Assemble: Open two cans of peaches and drain out juice. Be sure to save 1 cup of the juice to add to the cobbler later. Frozen peaches may also be used, as they tend to hold up better during baking. Frozen peaches must be thawed. Optional: Cut peaches into thin slices as they layer easier and allow for manageable bites when eating.
1/2 cup brown sugar 2 tablespoon cinnamon 2 teaspoons nutmeg
Cover the bottom of your pan (glass or foil work best) with half a cup of brown sugar, a light sprinkle of cinnamon and a dusting of nutmeg.
Put two layers of peaches (one layer if you choose not to slice places thinly) to cover the brown sugar coating.
Sprinkle a dusting of brown sugar on the peaches and then sporadically place pats (or scoops if still soft) of the strawberry butter.
2 teaspoons Amaretto
Mix 1 tablespoon of peach juice with 2 teaspoons of Amaretto and pour it over your peaches.
Flour a cutting board with about a tablespoon of flour and roll out half of your pie crust. Cover your delightful first layer of peaches with the strawberry Amaretto pie crust. Repeat a second layer of peaches from the brown sugar directions.
Baked at 350 degrees covered for 30 minutes and then uncovered for another 20/30 minutes until the crust browns.