Classic Peach Pot Pie with Brown Biscuit Topping

This peach pie recipe is prepared "inside out"
with a biscuit-like crispy brown crust on top,
similar to the traditional cobblers that are
making a comeback in restaurants and backyards.

Ingredients:
Peach Filling:

1 1/4 cup(s) sugar
1/2 cup(s) cornstarch
1/4 teaspoon(s) salt
6 pound(s) (about 16 medium) ripe peaches,
peeled, pitted, and sliced 1/2 inch thick
2 tablespoon(s) fresh lemon juice
2 tablespoon(s) butter or margarine, cut up
Biscuit Crust:
2 cup(s) all-purpose flour
2 teaspoon(s) baking powder
1/2 teaspoon(s) salt
1/4 cup(s) (plus 1 additional tablespoon per recipe) sugar
4 tablespoon(s) butter or margarine, cut up
1 large egg, beaten
2/3 cup(s) (plus 2 additional tablespoons per recipe) heavy whipping cream

Directions:
Prepare Peach Filling:
In large bowl, combine sugar, cornstarch, and salt.
Add peaches and lemon juice; toss to coat well.
Spoon peach mixture into 13-inch by 9-inch glass
baking dish and dot with butter; set aside.
Preheat oven to 400 degrees F.
Prepare Biscuit Crust:
In medium bowl, with fork, stir together flour,
baking powder, salt, and 1/4 cup sugar.
With pastry blender or 2 knives used scissors-fashion,
cut in butter until mixture resembles coarse crumbs.
With fork, stir in egg and 2/3 cup cream until evenly moistened.
With hand, gently knead mixture in bowl just until dough comes together. Divide dough into 12 pieces; flatten each to about 1/2-inch thickness and arrange on top of peach mixture. (It is not necessary to completely cover top; as dough bakes, it will spread.) Brush dough with remaining 2 tablespoons cream, and sprinkle with remaining 1 tablespoon sugar.
Place sheet of foil under baking dish; crimp foil edges to form
a rim to catch any drips during baking.
Bake pot pie 1 hour and 15 minutes or until peaches
are tender when pierced with knife, filling is bubbly,
and crust is golden. To prevent overbrowning,
cover pie loosely with a tent of foil halfway through baking time.
Cool pie on wire rack 1 hour to serve warm,
or cool completely to serve later.