PJ, this looks beautiful, and I love the idea. But I hate pie crust! (I know, I know.) I make cobblers with biscuit crusts, but I'm thinking the biscuit will have too much puff and not enough definition here. I'm thinking something like a sugar cookie or French-style pate a sucre crust here, with the same method (though maybe backing off on the sugar in the filling just a bit), might work. Thoughts? Any other suggestions? Thanks!

• Reply