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Complete Peach Cobbler Recipe:
Pie Dough
- 3 3/4 cups all-purpose flour
- 1 1/2 tsp salt
- 1 stick plus 1 TB of chilled, unsalted butter
- 1 cup of chilled butter-flavor shortening
- 3/4 ice water
Filling
- 3 pounds of frozen peaches (or 3 pounds fresh peaches)
- 1/4 cup lemon juice
- 3/4 cup orange juice
- 1 stick of butter
- 2 cups of white sugar
- 1/2 teaspoon ground nutmeg
- 1 tsp ground cinnamon
- 1 TB cornstarch
Bourbon Brown Sugar Glaze
- 2 TB butter
- 1 TB mellow bourbon
- 1/4 cup heavy whipping cream
- 1/4 cup light brown sugar
- 1 tsp vanilla
Instructions
- Keeping all of your ingredients cold is essential to a nice, flaky crust. So chill your butter, shortening, flour, a large mixing bowl, and pastry cutter overnight or for at least two hours. Make dough at least two and a half hours before you plan to make peach cobbler.
- Dice the nine tablespoons of unsalted butter. If using shortening sticks, slice those up, too. Return to fridge to ensure both are still chilled. Put flour and salt in a large bowl, blending with a fork to ensure it’s thoroughly mixed. Add ice to a cup and add 3/4 cup of cold water. Add chilled butter and shortening to flour mixture. Use a pastry cutter (well worth the investment for this step) to cut butter and shortening into flour until you have coarse, pebbly texture. Add two tablespoons of ice cold water to mixture and stir with rubber spatula. Add another two tablespoons and repeat until dough begins to form that isn’t wet and is only slightly sticky.
- Flour clean countertop surface and gently knead dough until well combined. Don’t overwork dough! Roll dough into a ball, then divide in two. Use flat hands to form each ball into cube, then roll into one inch rectangle. Tightly wrap both rectangles with plastic wrap, then chill for two hours or more.
- While dough is chilling, make Bourbon Brown Sugar Glaze. Melt butter in saucepan on low heat. Add bourbon, whipping cream, and brown sugar. Cook over low heat, stirring often, for about seven minutes or until glaze has thickened. Turn off heat, then add vanilla, stirring into mixture. Sit aside.
- Remove one dough rectangle from refrigerator and unwrap. Lay out large sheet of parchment paper. Lightly flour parchment paper. Put dough on parchment paper and lightly dust with flour. Lay second sheet of parchment paper on top of dough. Gently roll out dough. Work quickly, but don’t use a lot of pressure. Start from center and gently roll in each direction. Get it as close to the shape of your 9×13 pan (or whatever pan you’re using) as you possibly can. Transfer pie crust to baking dish and set aside parchment paper. Shape crust as far up sides as possible. Return to fridge to chill.
- Set oven temp to 350°. Remove chilled pie crust from fridge. Line with parchment paper, then add either pie weights or dried beans or rice to weigh down the crust so it doesn’t puff up during parbaking. Bake crust for 17 minutes with pie weights. Carefully remove pie weights and bake an additional 3-4 minutes until sightly golden. (If you choose to skip using the weights, no one will die. Seriously, it’s okay.)
- While parbaking crust, start pie filling. In a large saucepan, add peaches, orange juice, and lemon juice. Slice up a stick of butter and stir into the peaches. Heat mixture over medium-low heat, stirring occasionally, until butter has completely melted. While peach mixture is heating, add sugar, cornstarch, cinnamon, and nutmeg to a medium bowl. Use fork to thoroughly blend mixture. Once butter has melted in peach mixture, turn off heat. Add sugar mixture to peaches and stir thoroughly. Note: If using peaches canned in syrup, reduce sugar to one cup.
- Remove second sheet of dough from fridge. Roll out to about 1/4 inch, using same two parchment paper sheet method. Use small cookie cutters to cut out various seasonal shapes. (I used a leaf pie crust cutter set.)
- Pour peach filling into parbaked pie crust. Arrange stamped dough shapes to form a festive top crust. Make sure Bourbon Brown Sugar Glaze is thin enough to pour. Use a pastry brush to liberally brush the bourbon brown sugar glaze over the top of the pie crust. (Save any extra for serving or for topping ice cream, etc.) Bake pie for 35-40 minutes. (More or less, based on your stove.) Want more glaze? Drizzle more glaze over pie once removed from oven or on individual servings.
Filling adapted from: Old Fashioned Peach Cobbler by Elena: https://www.allrecipes.com/recipe/19897/old-fashioned-peach-cobbler/
Chicken and Dumplings Correction:
Note: On the Chicken and Dumplings recipes, Step #8 of the instructions should read:
Want a thicker broth? Mix five tablespoons of cornstarch with five tablespoons of water. Add mixture to pot, a little at a time, stirring constantly, until desired thickness is achieved. Use only as much as needed.