Wicked Peach Cobbler

OK ladies!!! Are you still trying to get through all those Utah peaches before they go bad??? I made this tonight for our family using up some of my leftover peaches. (I am SO done canning!!) I forgot how much I like it!!

I got this recipe off of Oprah in 2002. It is one of my favorite peach cobbler recipes. It was created by Patti LaBelle!

Pie crust for double crust pie (I just use the Pillsbury pie crust rolls)
3 pounds medium peaches , peeled, pitted, and cut into 1/4-inch slices
2 tablespoons cornstarch
1 cup sugar
2 teaspoons fresh lemon juice
1/2 teaspoon ground cinnamon , plus more for the top of the crust
4 tablespoons (1/2 stick) butter , chilled, cut into small pieces

Preheat oven to 375 degrees. Lightly butter an 8-inch square baking dish.

In a medium bowl, toss the peaches, cornstarch, sugar, lemon juice, and cinnamon. Fold in the butter. Spoon half of the peach mixture into a prepared dish.

Place the first crust over the peaches in the baking dish. Top with the remaining peaches. Fit 2nd crust over top of the baking dish, letting the dough hang down on the sides of the dish. Pinch the dough firmly onto the top edge of the dish. Press the overhanging dough onto the sides of the dish. Cut a few slits in the top of the dough. Place the dish on a baking sheet to catch any drips. (I forgot this part and I have a huge mess to clean up in the bottom of my oven!!!) Bake until the fruit juices are bubbling and the top is golden brown, about 40 minutes. Sprinkle the top of the dough with cinnamon. Serve hot, warm, or at room temperature. YUMMY!!