Peach Cobbler

Serves 1
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Directions

  1. 1Combine butter, flour, salt, and a little sugar in a bowl to create a shaggy dough.
  2. 2Add vodka and ice water to the dough mixture.
  3. 3Press the dough together and cut and stack it instead of kneading to ensure a flaky crust.
  4. 4Wrap the dough in plastic wrap and roll it into the plastic to further incorporate without overworking.
  5. 5Let the dough rest.
  6. 6Prepare the peach filling by cooking peaches with brown sugar, white sugar, nutmeg, lemon juice, vanilla, clove, cinnamon, and vanilla paste.
  7. 7Roll out one portion of the rested dough on a well-floured surface with a well-floured rolling pin for the bottom layer.
  8. 8Carefully transfer the rolled-out dough into a cast iron skillet.
  9. 9Cut off any excess dough and fold it over to form the crust edge.
  10. 10Dock the bottom crust with a fork.
  11. 11Blind bake the crust with pie weights (beans) for 20 minutes.
  12. 12Remove pie weights and finish par-baking the crust.
  13. 13Pour the peach filling into the blind-baked crust.
  14. 14Roll out the second portion of dough for the top layer.
  15. 15Cut the rolled dough into strips for the lattice crust.
  16. 16Weave the dough strips to create a lattice top for the cobbler.
  17. 17Clean up the edges of the lattice crust.
  18. 18Refrigerate the cobbler to chill the crust.
  19. 19Apply an egg wash to the lattice crust before baking.

Ingredients

  • butter
  • flour
  • salt
  • sugar
  • vodka
  • ice water
  • peaches
  • brown sugar
  • white sugar
  • nutmeg
  • lemon juice
  • vanilla
  • clove
  • cinnamon
  • vanilla paste
  • egg wash

Equipment

mixing bowlbench scraperplastic wraprolling pinsaucepanspatulacast iron skilletforkparchment paperknife

Tips

  • Do not overmix the dough to ensure flakiness.
  • Cut and stack the dough instead of kneading to keep butter pieces unincorporated for flaky layers.
  • Use vodka and ice water in the dough to stop gluten formation and enhance flakiness.
  • Chill the pie crust in the freezer or refrigerator after forming to maintain shape and flakiness.
  • Blind bake the bottom crust with pie weights (beans) to prevent a soggy bottom.