Cook the Book: Paige Denison's Deep-Dish Peach Cobbler

Cook the Book: Paige Denison's Deep-Dish Peach Cobbler

Here's the second recipe from Robb Walsh's Texas Cowboy Cookbook. As Robb says, "Paige Denison is known as the 'Cobbler Queen' on the Adamah Ranch cook-off team. She makes a lattice-crust peach cobbler that may not be historically accurate but tastes sensational."

Paige Denison's Deep-Dish Peach Cobbler

Ingredients

  • For the filling
  • 6 cups peeled, sliced peaches (about 8)
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 1/4 teaspoon grated nutmeg
  • 1/8 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 teaspoons fresh lemon juice
  • 3 tablespoons butter
  • 1/4 cup all-purpose flour
  • For the dough
  • 6 cups all-purpose flour
  • 2 teaspoons salt
  • 2 cups Crisco
  • 2 eggs

Directions

  1. 1.

    In a deep, covered pan, combine all filling ingredients. Add 1/2 cup water; mix well. Cook over medium-high heat until the mixture begins to thicken, about 10 minutes. Reduce heat to a simmer; cover.

  2. 2.

    Preheat oven to 400°F and begin making dough: In a large mixing bowl, combine the flour and salt. Cut the Crisco into the mixture with a fork or pastry blender until it has the texture of coarse meal. Add the eggs and 3/4 cup water. Mix well, until dough holds together in a ball; divide dough in two equal parts.

  3. 3.

    Turn out one part of dough onto a lightly floured work surface; roll into a rectangle about 1/4 inch thick, shaped to fit a 9-by-13-inch baking dish and with enough overlap to form the side crust. Transfer this dough to a 9-by-13-inch baking dish; trim edges to fit pan. Press dough into pan, making sure to get the corners.

  4. 4.

    Pour the warm peach mixture into pan, spreading evenly. Roll the remaining dough half into a rectangle the same size as the first. Using a sharp knife, cut four 1/2-inch stripes lengthwise. Lay each strip evenly apart on top of the peach mixture, trimming edges and tucking them underneath the bottom crust.

  5. 5.

    Re-roll remaining dough if needed; cut four more 1/2-inch strips widthwise. Lay these strips across the first four, creating a lattice pattern. Trim any overhang; tuck strips underneath the bottom crust.

  6. 6.

    Bake cobbler in lower portion of oven for about 30 minutes, until peach mixture bubbles and crust is golden brown. Remove from oven; let cool until cobbler sets, about 20 minutes.