Deep-Dish Peach Cobbler
Summertime smells like Chilton County peaches baking with cinnamon and sugar. Never mind about Georgia peaches. Chilton County, Alabama produces the tastiest, juiciest peaches you'll ever eat. This is my mom's fruit cobbler, and it is a classic, family-style dessert. She used the same basic recipe for any seasonal, summer fruit, and fresh blackberries make a nice alternative to peaches.
Prep pastry dough: 15 minutes Chill dough: 30 minutes to 24 hours Roll out dough: 15 minutes Prep filling: 40 minutes Bake: 36-38 minutes
Bake at: 375° Makes: 10 servings Pan: 1 1/2-quart round casserole x 2" deep Difficulty: intermediate
Ingredients:
Top Crust Pie Pastry:
1 cup (120g) all-purpose flour
1/4 teaspoon salt
1/8 teaspoon baking powder
1 tablespoon cold vegetable shortening
4 tablespoons (1/2 stick) very cold butter
2-3 tablespoons ice cold water
Cooking spray
Egg yolk
1 teaspoon water
Peach Filling:5 cups fresh peaches, peeled and sliced1/2 teaspoon grated lemon rind (1/2 lemon)1/2 cup plus 2 tablespoons (128g) sugar2 tablespoons all-purpose flour2 tablespoons corn starchRounded 1/2 teaspoon cinnamon2 tablespoons butterCooking sprayVanilla ice cream (optional)
Directions:
To make pie pastry: Whisk together flour, salt, and baking powder in a medium bowl. Cut in shortening until crumbly. Slice butter into 1/4" pieces and scatter over flour mixture. Cut in butter until unevenly mixed with somewhat large chunks remaining. Add 1 tablespoon cold water and toss with your hands to combine. Add more water by teaspoons, tossing gently after each addition. Dough should just hold together when squeezed in your hand. Form dough into a ball and place on a sheet of parchment paper. Press into a rectangular shape. Fold top third of dough over and press together. Fold over bottom third and press again. Repeat. Form dough into a smooth, round disk, wrap tightly with plastic wrap, and refrigerate 30 minutes to 24 hours.
To make peach filling: Grate lemon rind and set aside. Peel, slice, and measure peaches. In a large, 3-quart saucepan, whisk together sugar, flour, corn starch, and cinnamon. Add peaches and lemon rind. Cook and stir over medium-high heat until mixture just starts to boil and thicken. Do not overcook! Remove pan from heat and stir in butter until melted. Cool completely.
Pre-heat the oven to 375°.
Remove dough from refrigerator and let rest until just malleable, 8-10 minutes. Place on a floured surface and roll out to 1/8" thickness.
Whisk together egg yolk and 1 teaspoon water and set aside.
Prepare 1 1/2-quart casserole with light coating of cooking spray. Line a baking pan with aluminum foil and place casserole in pan. Spoon cooled filling into casserole. Lay crust over top and cut 4 slits in top of dough with a sharp knife to allow steam to escape. Trim pastry to within 1/2" of rim. Turn under and flute the edge (pinch at intervals between fingers). Brush light coating of egg yolk mixture over top of crust.
Bake for 36-38 minutes until crust is golden brown and filling is bubbling. Serve warm with ice cream, if desired. Cover and store in refrigerator up to one week.
Tips:
- You can add a bottom crust to any deep-dish cobbler. For 1 1/2-quart dish, use pie pastry recipe with 2 1/2 cups flour.
- To make in 9" pie plate, use 4 cups peaches and no bottom crust. Delete 2 tablespoons sugar and 2 teaspoons of the corn starch. Bake 30-35 minutes.
- Follow this recipe to make in 10" pie plate (no bottom crust). Bake 30-35 minutes.
- To top cobbler in 9" or 10" pie plate, use a pie pastry recipe with 1 1/4-1 1/2 cups flour.