WOW scale: 10
Skill required: Confident beginner
Basic Pastry:
2 cups all-purpose flour
1/2 teaspoon salt
8 tablespoons unsalted butter, cut into 1/4-inch pieces
1/2 cup ice water, divided
Fruit:
6 cups peeled and sliced ripe peaches (about 3 pounds)
1/2 cup sugar
1 tablespoon all-purpose flour
Grated rind of 1/2 lemon
1 tablespoon lemon juice
3 tablespoons Amaretto
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
3 tablespoons unsalted butter, cut into small pieces
1 egg white, lightly beaten
Cinnamon-sugar or turbinado sugar, optional
1. To prepare pastry, combine flour and salt in bowl of a food processor fitted with a chilled steel blade. Pulse to combine.
2. Add butter. Pulse until texture resembles coarse meal. (Or cut butter into flour with a pastry blender or your fingers.)
3. Add water, processing until just combined.
4. Press mixture gently into 4-inch circle on plastic wrap; cover. Chill 30 minutes.
5. Preheat oven to 375 degrees F.
6. To prepare fruit, combine peaches, sugar and flour; toss well. 7. Add lemon rind, lemon juice, Amaretto, nutmeg, salt and butter; toss well.
8. Lightly flour a work surface. Roll out half the pastry dough to a thickness of 1/8 inch.
9. Line a 2-quart casserole (2 1/2-inches deep) with pastry, trimming to fit.
10.Spoon fruit into casserole.
11.Roll out remaining pastry to a thickness of 1/8 inch.
12.Place over fruit.
13.Moisten edges of the top and sides with a little water, press them together and crimp decoratively. Cut several slits in top crust.
14.Brush crust with egg white and sprinkle generously with cinnamon-sugar, if using.
15.Place dish on a rimmed baking sheet and bake 45 - 50 minutes, until top is golden brown and fruit is bubbly.
Yield: 8 servings
Note: This cobbler uses a pie crust dough rather than a biscuit-type dough. To peel peaches, blanch them for 1 to 2 minutes in boiling water. Plunge into ice water, and then slip off skins.
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