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Old Fashioned Peach Cobbler
August 21, 2007

Wow...scrumptious! This is really more like a giant peach pie than a traditional cobbler -- and that is more than fine with me since I prefer pie crust to spongy cobbler crust. The crust here...oh my die for! I made 1-1/2 times the crust recipe, and it was just the right amount to split evenly between bottom and top layers. I took a cue from another reviewer's (FrenchBlue) photo. She placed the strips atop the pie in three alternating diagonal layers. Looks so beautiful that way! I don't think I would've had enough dough to do that with a single recipe. I measured the peaches in the scale at the grocery store and bought 3.75 lbs. Ended up being just the right amount. It took 9 med-large peaches to reach that weight. I used the full 1/4 c. lemon juice but reduced the OJ to 1/4 c. as well. Hubby and I both thought the full amount, while it probably would have been good, might've overpowered the delicious peach flavor we were going for. I just made up the difference in water. Also added 2-1/2 TBS cornstarch. Filling was juicy without being runny. Thank you so much for this fabulous recipe...we loved it! :-)

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