Now that you know how to make pie dough, you can move ahead and create this awesome Peach Cobbler.
I seriously bought a cookbook years ago just for this recipe. I use my pie crust recipe, however.
If you mouth isn't watering by now...it should be.
I look forward to making this dessert during the height of the local peach season. You can see by the ingredients that the cobbler's flavor depends on the peaches that you use. I wouldn't even attempt this dish using out-of-season peaches. They just won't taste the same.
Simple, simple recipe. First you will need to prepare my pie dough recipe.
You will need very fresh, ripe peaches, sugar and butter.
Peel the peaches. Cut them in half.
Remove the stone.
I cut each peach half into 8 slices. Place the sliced peaches in a large bowl.
Sprinkle with the sugar.
Toss the peaches in the sugar.
Remove the pie dough that you have previously made from the refrigerator.
Place on a floured surface.
Roll out the dough. The size of the rolled out dough will depend on the baking dish that you are using. You can use a round, oval or rectangle. It really doesn't matter use what you have.
I am using another Emile Henry pie dish that I have. The size of this pie dish is 11-inch in diameter. It's a big one. Love it!
Because I am using a large round dish, I have rolled out my dough to about 15-inch circle. If you are using a rectangular baking dish, then you would roll out your dough in an oval shape...Get it?
Roll the dough back on to the rolling pin.
Place the baking dish in front of the rolling pin.
Roll the dough over the top of the baking dish.
There should be a lot of hang over.
Mound the peach sugar mixture in the middle of the dough lined baking dish.
Dot with the cut up butter.
Now fold the hanging pieces of pie dough over the peaches.
This is basically a deep dish rustic pie. It's a great recipe to practice your crust making skills. It doesn't have to look pretty or perfect.
The peaches will not be covered completely with the dough. There should be a center where the peaches can be seen.
Sprinkle the top with about 1 tablespoon of sugar. This is optional. I like the way it looks after baking. I like to bite into the crunchy sugary crust.
Place the cobbler into a preheated 450 degree oven. Immediately turn down the oven to 425 degrees. The high temperature will crisp the bottom of the crust, so that it isn't soggy. Bake for 40-45 minutes or until golden brown on top.
Remove from oven and let stand for at least 10 minutes before serving.
As you can see this is a very juicy cobbler. I have not added anything to thicken the juices. This is why I serve the cobbler in a bowl. The juices are fabulous.
When ready to serve, use a large spoon so you can scoop up the juices.
You can see how the juice flows out. It's ok, it's supposed to be that way.
Serve in a bowl with a scoop of ice cream or whipped cream.
Can you see how the spoon cuts into the beautiful crisp crust?
I will now take you on my journey as I devour this entire bowl of cobbler.
Ice cream is beginning to melt from the hot juices.
I am savoring every morsel.
A little peach, a little crust and a little ice cream...The Perfect Bite!
7 -8 large ripe peaches, skinned and pitted and sliced
1 cup sugar
¼ cup (1/2 stick) unsalted butter, cut into bits
1 disk of basic Pie Dough
7 x 9-inch ovenproof baking dish or a large 11-inch pie dish
Preheat oven to 450 degrees.
Roll the pie dough out into a large ragged rectangle, using a 7 x 9-inch dish or a large ragged circle if using a pie dish. Dust with flour and roll back onto the rolling pin, window-shade fashion. Unroll over the dish, lining the bottom and sides and allowing excess dough to hang over sides.
In a large bowl, toss the sliced peaches with sugar. Mound the peaches into the pastry lined dish and dot with butter. Flop the loose ends of the pastry over the top.
Put the cobbler in the preheated oven and immediately turn temperature to 425 bake for 40- 45 minutes, or until top is golden. Serve with whipped cream or ice cream.
Oh my gosh! That was divine. I can't even describe how fabulous that entire bowl of peach cobbler was. The crust melted in my mouth. The peaches were so...peachy and buttery. You would not believe the sounds coming out of my mouth. Oh my, I've got to get rid of this. Sue!!!! Help me!!!!
If you don't know how to make a buttery, flaky pie crust, now is the time to learn. I have tried many pie crust recipes and this one makes my mouth happy. Why? Butter.
Using real butter enables the crust to melt in your mouth because of the lower-than-body temperature melting point. It also gives off a better flavor. You will notice that I do use some shortening. Ugh...I know. I tell you why. Shortening helps make a flaky crust. It helps create those layers we love so much in a pie crust. Lard is probably the best use for a flaky crust, but I just can't get myself to use it. This is one of the few times that you will see me use shortening. I don't like the feel of shortening in my mouth. Ya ya, I know, you've heard me go off about this before. Baked goods just need butter for flavor and melt in your mouth appeal. Also I use a tablespoon of lemon juice. The addition of acid softened the gluten, tenderizing the crust. The addition of an egg yolk adds richness, color and flavor to the dough as well as leavening power. You don't want to use a whole egg because the protein the the egg white will make the crust tough. Your pastry will be flaky with or without the use of the egg yolk, its presence adds richness to the dough and makes it easier to handle.
With that said, let's make pie dough. It's as "easy as pie".
You will need flour, salt, sugar, baking powder, lemon juice, an egg yolk, butter (cut into chunks and frozen), shortening (cut into chunks and frozen, and ice water.
Fit a food processor bowl with a metal blade.
To the bowl of the food processor add the flour.
If you don't have a food processor, mix in a large mixing bowl and cut in the butter with a pastry blender or a fork.
Add the sugar.
Add the salt.
And the baking powder.
Pulse the food processor a few times to mix the dry ingredients.
Add the cut up chunks of frozen butter.
Now add the frozen shortening.
Pulse the food processor several times.
Pulse until the mixture and butter is about the size of small peas.
In a measuring cup, add the egg yolk.
Whisk in the lemon juice.
Whatever you do, do NOT pour the lemon juice oven top of the egg yolk and let it sit. The lemon juice will cook the egg yolk and you will have a scrambled egg yolk. I learned that the hard way.
To the egg yolk and lemon mixture pour in ice water.
Add enough water to measure 2/3 of a cup once it is mixed with the egg yolk and lemon juice.
Pour the water over the flour and butter mixture.
Pulse 5 or 6 times to combine the water and flour. Do NOT over process or your crust will be very tough.
This is a gentle process.
Check your dough. You want it to hold together into a ball. If it appears dry and crumbly add additional water just one tablespoon at a time then pulse 2 or 3 times.
The dough should hold together like this.
Divide the dough into two balls of dough and flatten each ball into a disk about 1-inch thick.
Wrap in plastic wrap or waxed paper.
Refrigerate dough for at least 30 minutes before rolling out. It can be made a day in advance for frozen for up to two weeks.
I am going to use only one of my pie dough disks today for Peach Cobbler. So I'm putting my other disk of dough in a freezer bag. I'll put it in the freezer until I'm ready to use it for Fresh Peach Pie later this week.
After the dough has sat in the refrigerator for at least 30 minutes, remove it from the refrigerator. It's time to roll it out. This is one of my favorite pie dishes. I'm sure you have a favorite as well. Get it out! This is a 9-inch deep pie dish. It is made by Emille Henry. Love this cookware. If you ever see it, buy it. You will never regret owning Emille Henry. A great investment.
However, you can use what every pie dish you have.
On a floured surface begin to roll out your disk of dough. After each rolling I rotate the dough a quarter turn. This helps to keep the dough in a circle.
Roll it out into a 11- 12-inch circle.
Roll the dough back onto the rolling pin.
Place the pie dish in front of the rolling pin.
Unroll the dough across the pie plate. You can easily adjust and center the dough using the rolling pin.
Gently lift the dough and ease it into the bottom of the pie dish. If you smash and force it down, the dough will probably shrink...a lot!
With scissors or a sharp knife, trim the pie dough. Leave about a 1-inch hang over.
Cut all the way around the pie.
Tuck the 1-inch hang over under. Go all the way around the pie.
Crimp the edges. You can use any technique you would like. Unfortunately I can't show you how I did my crimp because it requires two hands and I need at least one hand to take the picture. This is when children come in handy.
Poke several holes with a fork on the bottom and sides of the dough.
Return the pie crust to the refrigerator for an additional 30 minutes. You want the crust nice and cold before you bake it. This would be a good time to pre-heat your oven to 425 degrees.
You know what else you can do? You can carefully wrap the entire pie in plastic wrap and freeze it for later use. Just pull out of the freezer and bake.
You will now need a piece of parchment, aluminium foil or waxed paper and some beans or rice for pie weights.
After the crust has been refrigerated for at least 30 minutes, place the parchment over the crust.
Pour in the beans, rice or pie weights.
I have had these beans/pie weights for several years now. I just return them to the jar when I'm finished with the pie and reuse them, but only as pie weights.
Place the pie crust into the preheated oven and bake for 10-12 minutes.
You can see the edges beginning to brown. Remove the parchment paper with the beans.
Return the crust to the oven to finish baking for 7-10 more minutes or until golden brown.
What did I say? Easy as pie! You can fill your pie crust with your favorite filling. I'm going to use this for a fresh peach pie that I will blog in a few days. At this point you can wrap the crust well with plastic wrap and freeze for a week for later use.
1 cup butter, cut into pieces and frozen
1/3 cup shortening, frozen
3 cups flour
1 tablespoon sugar
1 teaspoon salt
½ teaspoon baking powder
1 egg yolk
1 tablespoon lemon juice
Cut the butter and shortening into pieces and place in the freezer. In the bowl of a food processor add flour, sugar, baking powder and salt. Pulse a few times to combine. Add the pieces of butter and shortening. Pulse several times until the mixture is the size of small peas. In a measuring cup add the egg yolk and lemon juice. Mix together. Add water until the liquid comes to the 2/3 cup measure. Mix water in with the egg yolk lemon juice mixture. Pour the water over the flour mixture. Pulse food processor just until the dough begins to hold together. Do not over process or you will have a tough pie crust. Divide the dough into two balls. Flatten each ball into a disk, wrap in plastic wrap or waxed paper and refrigerate until cold. Can be refrigerated for 1 day or frozen for 2 weeks. Makes two (9-inch) pie crusts or 1 double.
For a single pie crust: Roll out half of the dough. Fit into a 9-inch pie plate. Prick bottom and sides with a fork. Bake at 425 for 10-12 minutes or until golden.
Option: You can line the unbaked pie shell with parchment paper then fill with beans or rice and bake for 10 minutes. This is called blind baking the crust and helps it from not shrinking. Remove the parchment paper and beans after the 10 minutes and continue baking until golden. About an additional 4-5 minutes.
I have worked hard on this pie crust recipe. I hope you like it as much as I do. It's very tender, flaky and will melt in your mouth.
If it isn't tender and flaky, you over mixed. This happens. Remember practice makes perfect. If you follow my "hold your hand" directions, you should have a perfect pie crust with your first attempt.