We used buttery, flaky piecrust in place of traditional biscuit topping. Unlike a pie, this skillet dessert is best served warm from the oven with ice cream.
Double-Crust Peach Cobbler
Serves: 1 (10-inch) cobbler
- Classic Pie Dough (recipe follows)
- 1 cup sugar, plus more for sprinkling
- ⅓ cup cornstarch
- 8 cups sliced ripe firm peaches
- 2 tablespoons fresh lemon juice
- ½ teaspoon kosher salt
- ½ teaspoon almond extract
- 1 tablespoon unsalted butter, cubed
- 1 large egg, lightly beaten
- Butter pecan ice cream, to serve
CLASSIC PIE DOUGH
- 2½ cups all-purpose flour
- 1 teaspoons kosher salt
- 1 cup cold unsalted butter, cubed
- ½ cup ice water
- 2 teaspoons apple cider vinegar
- Position oven rack in lower third of oven. Preheat oven to 400°.
- On a lightly floured surface, roll half of Classic Pie Dough into a 14-inch circle, ⅛ inch thick. Transfer to a 10-inch cast-iron skillet, pressing into bottom and up sides. On a piece of parchment paper, roll remaining Classic Pie Dough into a 12-inch circle, ¼ inch thick. Transfer parchment to a baking sheet, and refrigerate while preparing 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.
- Cut cold dough into 2-inch-wide strips. Arrange strips in a lattice pattern on top of peaches. Fold edges under, and crimp as desired. Freeze until crust is firm, about 15 minutes.
- Brush dough with egg wash, and sprinkle with sugar. Place on a rimmed baking sheet.
- Bake until crust is golden brown and filling is bubbly, 50 minutes to 1 hour, covering with foil after 20 minutes to prevent excess browning. Let cool on a wire rack for 30 minutes. Serve with ice cream.
CLASSIC PIE DOUGH
- In a large bowl, whisk together flour and salt. Using your fingertips or a pastry blender, cut in half of cold butter until pea-size pieces remain; cut in remaining cold butter until lima bean-size pieces remain. (Some butter will be completely worked into flour mixture, but there should be a lot of visible pieces of butter in dough.)
- In a small bowl, stir together ½ cup ice water and vinegar. Sprinkle about half of water mixture onto flour mixture. Using your hand or a wooden spoon, gently stir water mixture into flour mixture just until combined. If dough seems very dry, add more water mixture, 2 teaspoons at a time. (You have added enough water when a handful of dough can be squeezed together without it falling apart.) Divide dough in half, and shape into disks. Wrap each disk in plastic wrap, and refrigerate for at least 1 hour or up to 3 days.