Cook The Book: Paige Denison'S Deep-Dish Peach Cobbler

  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. Preheat oven to 400u0b0F 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. 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. 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. 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. 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.

peaches, sugar, brown sugar, nutmeg, salt, ground cinnamon, lemon juice, butter, allpurpose, allpurpose, salt, crisco, eggs

Taken from www.seriouseats.com/recipes/2007/05/paige-denisons-deep-dish-peach-cobbler-recipe.html (may not work)

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