Marie Callender's Peach Cobbler, Frozen Dessert Pie, 32 oz. (frozen)

In recent years, the best baked fruit pies are most reliably found from two sources, incrediblely talented home bakers and Mrs. Callendar's frozen pies. It is a near total waste of overpriced retail made pies where canned fruit, gelatinous filling and thick grainy salty like pie crusts are the average expectations. Restaurant served fruit cobblers are mostly micro waved reheated gummy pasty renditions. At the very least, cobblers should be oven re-heated, but most are not. Thus, for the average supermarket pricing, I always prefer Mrs. Callender's fruit pies where I control the oven baking process. I like my pie crusts crisp and flakey. Thus, I bake it for half the box side panel baking temperature and time, then lower temperature by about 5 degrees and extend baking time by 5 to ten degrees. But during this time period, keep an eye on the crust for depth of color. This method also insures the bottom crust is also browned. Too often, the top looks ideally baked when following generic instructions, but the bottom remains gummy white, under cooked. And always cover the edges with aluminunum foil and remove last ten minutes to prevent the pie edges from baking sooner than the rest of the pie.