Double Crust Peach Cobbler

This cobbler is the BEST while it's still warm from the oven.  Vanilla ice cream is entirely optional but entirely delicious!

First, you'll need to make your dough.

2 1/2 cups all-purpose flour

1 t. kosher salt

1 cup cold unsalted butter, cubed

1/2 cup ice water

2 t. apple cider vinegar

In a large bowl, whisk together flour and salt.  Using a pastry blender, cut in half of the cold butter until pea-size pieces remain, cut in remaining cold butter until lima bean-sized pieces remain.  Some butter will be completely worked into the flour mixture, there should be a lot of visible pieces of butter in the dough.

In a small bowl, stir together 1/2 cup ice water and vinegar. Sprinkle about half of the water mixture onto flour mixture. Using your hand or a wooden spoon, gently stir water mixture into flour mixture just until combined. If the dough seems very dry, add more water mixture, 2 t. at a time.  You have added enough water when a handful of dough be squeezed together without it falling apart.  Divide dough in half, and shape into disks.  Wrap each disk in plastic wrap and refrigerate for a least 1 hour or up to 3 days.

1 cup sugar, plus more for sprinkling

1/3 cup cornstarch

8 cups sliced ripe firm peaches

2 T. fresh lemon juice

1/2 t. kosher salt

1/2 t. almond extract

1 T. unsalted butter, cubed

1 large egg, lightly beaten

Cinnamon (optional)

Position oven rack in the lower third of the oven. Preheat oven to 400 degrees F. 

On a lightly floured surface, roll half of Classic Pie Dough into a 14-inch circle, 1/8 inch thick.  Transfer to a 10 inch cast iron skillet, pressing into bottom and u sides. On a piece f parchment paper, roll remaining Classic Pie Dough into a 12-inch circle, 1/4 inch thick.

Transfer parchment to a baking sheet, and refrigerate while preparing the filling.

In a large bowl, whisk together 1 cup sugar and cornstarch; stir in peaches until coated. Gently stir in lemon juice, salt, and extract. If peaches seem especially juicy, add a bit more cornstarch. Spoon mixture into prepared crust. Dot with butter pieces. Sprinkle with cinnamon if using.

Cut cold dough into 2 inch wide strips.  Arrange strips in a lattice pattern on top of peaches. Fold edges under or let the strips drape over edge of skillet.

Brush dough with egg wash and sprinkle with cinnamon and sugar. Place on a rimmed baking sheet.

Bake until crust is golden brown and filling is bubbly 45-50 minutes covering with foil after 20 minutes to prevent over-browning.  Let cool on a wire rack for 30 minutes.

Adapted from Southern Cast Iron July/August 2019