Peach Cobbler Recipe

Instructions

For the pie crust: mix the flour and sugar in a large bowl. Add the butter and use your hands to press and pinch the flour mixture into the butter working until the mixture resembles coarse cornmeal. Add the vanilla and 1 tablespoon of cold water and fold the dough together using a rubber spatula. Continue to add the water, 1 tablespoon at a time, until the dough holds together. Divide the dough in half and form it into two discs, dusting it with a bit of flour if it sticks when you work with it. Wrap each disc in the plastic wrap and refrigerate them for at least 2 hours before using or up to 3 days. Wrapped well, they can be frozen for up to 3 months. *you can make the pie crust by hand or use a food processor. Preheat the oven to 350 degrees F. Drain the peaches (reserve the liquid) and place them in a medium saucepan. Add the brown sugar, cinnamon, nutmeg, lemon juice, and vanilla. Whisk together in a small bowl 1 cup of the reserved peach liquid and the cornstarch until smooth. Pour the mixture into the saucepan, stir, and bring the peaches and liquid to a boil. Reduce the heat to medium and cook, frequently stirring, until the mixture has thickened, about 5 minutes. Set aside to cool slightly. Lightly dust a clean work surface with flour, then roll out a disc of dough large enough to fit an 8 x 8-inch baking dish and come up the sides. Lay the dough in the dish, pressing it into the dish's edges and smoothing it out. Pour the peach filling into the dish. Roll out the other dough disc and break it into rough pieces. Top the cobbler with the dough pieces, arranging them rustically. You can overlap them so that you cover all the peach mixture, but you don’t need to press the top dough into the dough at the edges of the pan. Brush the top crust with the egg and lightly sprinkle it with more brown sugar and nutmeg. Bake for 65 to 70 minutes until the crust is golden and the filling is bubbling.