Double-Crust Peach Cobbler

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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
 
Ingredients
  • 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
Instructions
  1. Position oven rack in lower third of oven. Preheat oven to 400°.
  2. 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.
  3. 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.
  4. 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.
  5. Brush dough with egg wash, and sprinkle with sugar. Place on a rimmed baking sheet.
  6. 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
  1. 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.)
  2. 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.