In addition to Smitten Kitchen, as previously mentioned, we in my house love Cook's Illustrated/America's Test Kitchen. To the extent that we are disappointed that one cannot be a "fan" of them as an entity on facebook, and must be a fan of the TV show, which we do not watch. We have the cookbook, The New Best Recipe, and we are fanatic about it. I really appreciate their scientific approach to cooking. Multiple tests with controlled variables and a totally obsessive pursuit of perfection: it warms my compulsive little heart.
But, in real life, I don't cook like that at all. For someone so in love with perfect scientific recipes, I really play fast and loose with them. How hypocritical.
Click here for the recipe I used, sortof. (You have to be subscribed in order to use Cook's Illustrated's website, and I happened to have one issue with this recipe in it. Fortunately, other people have typed it up for me.)
I had bought a pint of peaches at the farmer's market, but they went bad in about 3 days, and I was vexed. I salvaged what I could of them, leaving me with about 2 cups, if we're lucky, of peach mush. That's not at all the 2 1/2 pounds of firm but ripe peaches that the recipe calls for, so I halved the rest of the recipe (again, more or less.)
I used more than the proper proportionate amount of lemon juice, and didn't drain the peaches at all, just added extra cornstarch. I also didn't have plain yogurt, so I used sour cream. In addition, I ate about a quarter of the dough before I baked it (it was delicious).
We ate it with ice cream and watched the Up Series documentary. Lovely!
Image from here.