|A Chef in Provence|
|by Edouard Loubet|
In this cookbook, Edouard Loubet shares the recipes that have earned his restaurant, 'Moulin de Lourmarin', two Michelin Stars.
Tip: Try pie crust for more results.
1 - 5 of 5 for cobbler-pillsbury pie crust
Put these 5 ... boil. Slice 1 crust into strips and ... cut the other pie crust into strips and lay on top. Return to oven and bake until crust is brown.
Unfold and roll out pie crust big enough to ... Place top crust over top and fold into bowl with bottom crust. Bake at 375 degrees for 1 hour and 45 minutes.
Grease bottom of 13 x 9 inch pan. Cut pie crusts in strips and ... and sprinkle over cobbler. Bake in ... (about 25 minutes). Almost as good as Grandma's.
Place peaches in ... pour over peaches. Put cubed butter on top of batter. Cut crust into strips and place on top. Bake until crust is brown at 400 degrees.
Combine peaches, sugar, flour, vanilla, and butter. Spoon 1/2 mixture into buttered 9x13-inch dish. Cover with pastry and bake at 475 degrees until ...
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