Peach Cobbler

Heat peaches then add in all other ingredients. Make sure to combine flour and peach juice and mix very well with wire whisk before adding to peach mixture. Cook bottom crust “blind.” Which means to cover the bottom crust with parchment paper or aluminum foil. Then pour in in dried beans or dry rice to weight the crust down. Set into pre-heated 350-degree oven and bake for 10 to 12 minutes. Remove pie shell from oven. Then remove beans or rice by lifting paper/foil from the shell. Allow beans/rice cool and later store in air tight container until next time you use a crust, These beans/rice can be kept and re-used many times. I’ve kept them for years. Pour peach mixture into pie shell and cover with top crust. Brush with egg/water mixture. Sprinkle on sugar lightly. Bake in pre-heated 350-degree oven for approximately 15 minutes.