9 to 12 servings
YouTube instructional video is at the bottom.
What you’ll need
3 pounds ripe free-stone peaches
All-purpose flour
Sugar
Brown sugar
Salt
Unsalted butter (Cold)
Butter flavored vegetable shortening (Cold)
1 large egg (Room temp)
Vanilla extract
Cinnamon
All Spice
Cornstarch
Tools you’ll need
Food processor
Pastry wheel or knife
Pastry brush
Rolling pin
9 by 13-inch-deep dish glass or metal pan
Preparation of ingredients
Top and bottom crusts
Step 1- Add 3 cups all-purpose flour, 1/4 cup sugar, 3 tablespoons brown sugar, 1/4 teaspoon salt, 9 tablespoons cubed unsalted butter (Cold), 9 tablespoons cubed butter flavored vegetable shortening (Cold) into a large food processor. Pulse 12 to 15 times or until the butter and the shortening are cut into the flour.
Step 2- Add the flour, butter and shortening mixture into a large bowl. Add 2/3 cup cold water, and 1 teaspoon vanilla extract. Stir all ingredients together until the mixture starts to come together. Once the mixture starts to come together, form the mixture into a dough using your hands. Form the dough into a ball. Cut the dough in half. One half will be for the top crust and the other will be for the bottom crust
Forming the Bottom crust
Step 3- Lightly flour the surface of your table. Add the dough on top of the table. Press the dough down with your hands, forming a flat rectangle. Sprinkle flour on top of the dough. Roll the dough out into a large rectangle. The dough should be slightly translucent when done. Place your baking pan on top of the dough. Cut a rectangle by taking a knife and cutting around the bottom edge of your baking pan. From there remove the baking pan from the top of the pie dough. Remove the excess dough from around the dough.
Step 4- Place a rolling pin onto one side of the dough and roll the dough onto the rolling pin. Sprinkle flour on top of the dough as you are rolling it onto the rolling pin. This will prevent the dough from sticking onto itself. Unroll the dough onto the inside of your baking pan. Press the dough down into the baking pan. Poke holes into the dough using a fork. This will ensure even baking. Place the baking pan into the freezer for 10 to 15 minutes.
Lattice top crust
Step 5- Lightly flour the surface of your table. Add the dough on top of the table. Press the dough down with your hands, forming a flat rectangle. Sprinkle flour on top of the dough. Roll the dough out into a large rectangle. The dough should be slightly translucent when done. To make the dough into an even rectangle, cut the edges of the dough off with a knife or the pastry wheel and remove the excess dough.
Step 6- Cut 11 strips of dough going down the length of the dough using a pastry wheel or sharp knife. Each strip of dough should be 1 inch in width. Leave the dough there until you make the filling.
Peaches
Preheat fire to medium heat.
Step 7- Add 1- and 1/2-quarts water into a small pot and let come to a simmer. Add 3 peaches into the simmering water and let simmer for 20 seconds. Do this step to all of the peaches. After 20 seconds transfer the peaches onto a serving dish to cool for 10 to 15 minutes.
Step 8- Insert a knife into each peach but make a deep incision like cutting the peaches into quarter pieces. Carefully pull each quarter piece from the seed of each peach. Once done you should have 32 quarter peach pieces.
Step 9- Carefully peel the skin off of each quarter piece of peach using your fingers. The skin should be fairly easy to peel. From there cut each quarter piece of peach in half. The peach slices will be thick. Do not cut them thin.
Peach filling
Step 10- Add the peach slices into a large bowl. Add 1/2 cup sugar, 1/3 cup brown sugar, 2 tablespoons melted unsalted butter, 1 teaspoon cinnamon, 1/4 teaspoon all spice, 2 tablespoons cornstarch, 1 teaspoon vanilla extract and 1/8 teaspoon salt. Stir all ingredients together and set aside.
Assembling the peach cobbler
Step 11- Add prepared peach filling into an 9 by 13-inch-deep dish glass or metal pan fitted with the bottom crust. Spread the filling around the baking pan as evenly as possible.
Step 12- Add 3 strips of the pie crust going down the length on top of the filling. The 3 strips should be spaced out from each other. Picture demonstration is below.
Step 13- Add 7 strips of pie crust going down the width of the baking pan on top of the 3 strips of pie crust which should be going down the length of the baking pan. From there place 3 strips of the cut pie dough going down the length of the baking pan. Cut the excess dough from the edge of the baking pan.
Preheat your oven to 375-degrees.
Egg wash mixture
Step 14- Add 1 large egg into a small glass bowl. Whisk the egg together with a whisk until combined. Lightly brush the egg on top of the lattice top pie dough. This will give the crust a nice golden-brown color.
Cinnamon sugar mixture
Step 15- Add 1/4 cup sugar and 2 teaspoons cinnamon into a small bowl and stir all ingredients together until combined. Generously sprinkle the cinnamon sugar mixture on top of the lattice top pie crust.
Baking the cobbler
Step 16- Place into a preheated 375-degree oven on the middle rack. Bake for 35 minutes. After the baking time has ended, remove the cobber from the oven. Let cool for 1 to 2 hours before serving. You can also let the cobbler cool completely, cover with aluminum foil and place into fridge overnight and serve the next day. This will allow for the flavors to settle and increase. You can also reheat the cobbler by placing the cobbler into a preheated 325-degree oven on the middle rack for 15 minutes. Remove the cobbler from the oven and let cool for 5 minutes before serving. Serve warm or cold and enjoy!
YouTube instructional video
