Winning Recipe

Since I can't make my fabulous pie for everyone (though I like Angie's idea of a "pie and tea" party), I decided to post the recipe. If you want a superb crust recipe, let me know. I'll send you one. I know how busy everyone is, so you can just use a Marie Callender's frozen pie crust; it's tasty too. Now, keep in mind that this is the "start" recipe. If you want to make it just like the winning pie, don't add the lemon juice (though I would add at least 1/2 a Tbsp., and for the filling use 3 white peaches, 2 nectarines, and a can of peach pie filling. Yes, it's one of my crazy recipes. Why can't I just follow directions, eh? With local peaches coming on, this is the perfect time for peach pie. Enjoy!!

Cobbled Peach Pie
For Filling:
6 lg. peaches, peeled and cut into small
pieces, can be frozen (thaw if frozen)
1/4 cup sugar
1 Tbsp. lemon juice
1 tsp. cornstarch
For cobbler topping:
1 cup flour
1/2 cup sugar
1 tsp. baking powder
1/4 tsp. salt
3/4 stick of cold butter, cut into pieces
1/4 cup boiling water
1 pie crust
Directions: Preheat oven to 400 degrees. Place pie crust in pie pan.
For filling: Toss peaches with sugar, lemon juice and cornstarch in microwaveable bowl. Heat in microwave for 1 minute. Remove and stir. Heat for 1 more minute. Remove and stir. Pour peaches over pie crust. (For a thicker filling when using frozen peaches, prepare using 1 bag of frozen peaches and add a can of peach pie filling to the mixture.)
For Topping: Stir together flour, sugar, baking powder, and salt. In food processor, mix dry ingredients and butter on pulse setting. Or mix butter in with your fingers. Stir in water until just combined. Drop by spoonfuls over peaches until covering them. I usually have some left over, because I don't like a heavy top. Cover edge of pie crust with foil to prevent over browning. Bake pie in oven for 35-45 minutes, or until topping is done. Let sit for 1 hour before serving.
Number Of Servings:8 to 10
Preparation Time:15 minutes if crust is already made, plus cooking time