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
- 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
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.
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.
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.
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.
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.
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.