Knock knock knock.
Hello again, my lovelies. Do you like peaches? I don’t mean using the peach emoji as something lewd, I mean the succulent sloppy stone fruit that stars in desserts from pie to cobbler.
And that brings me to this: why can’t we hybridize those two things? Oh, wait. I’m The Gentleman Caller. I can.
Here’s my issue. Cobblers can be lazy, tired, careless, overly sweet. Not enough pastry, or pastry that is soggy and wet. Pies can be too big of an event. And also potentially not enough well-executed pastry.
So here I come to save the day. The filling is sweet. The pastry is flaky and salty. The experience is perfection.
WHAT YOU NEED:
- 4 cups peeled and pitted peaches, preferably Texas Hill Country peaches (I know how unrealistic that is)
- 3/4 cup sugar
- scant 1/4 cup flour
- zest of 1/3 of a lemon
- 2 tablespoons fresh lemon juice
- 1 teaspoon cinnamon
- 1/4 – 1/2 tsp freshly grated nutmeg
- 1 egg
- splash of water
- sugar for sprinkling
- one recipe of The Gentleman Caller’s Perfect Pie Crust – downloadable PDF: PERFECT PIE CRUST
Make your crusts and put them in the fridge to rest for at least an hour.
Pre-heat oven to 425 degrees. In the bowl of your food processor in which you probably made your crust combine the first seven items. Pulse to desired consistency. BE CAREFUL. Like 3-4 pulses max. Unless you’re going for peach soup.
When your crust is ready to roll – haha – roll out the bottom crust to fit your chosen vessel. I precautionary spray with pan release the inside AND outside. Spoon the filling into the crust. Roll out the top crust and assemble to your liking. The video will help you. Crimp edges. Place the whole thing onto a sheet pan lined with foil (for spillage).
Beat the egg with a splash of water. Brush it onto all exposed crust surfaces and then sprinkle generously with sugar.
Place in the center of your pre-heated oven for 15 minutes. Reduce the heat to 375 degrees and continue baking for another 45-60 minutes. Remove when the filling is molten, bubbly and the crust is golden brown.
Allow it to cool before cutting or the filling will run everywhere. I like a scoop of ice cream. Who doesn’t? I recommend Blue Bell Homemade Vanilla if it has to be store bought.
Don’t eat the whole thing by yourself, ok?
Farewell for now, my lovelies.
Printable PDF here: Peach Pobbler