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Krupinski, Chris
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Yes, we realize full well that
there are other peach
cobbler recipes
in our archives. We do not consider this one superfluous, as we are
intrigued by the cream-cheese pastry crust. as well as by the fact
that it is Rick Bayless's grandmother's recipe. YUM!
Grandma Potter's Peach Cobbler
Saveur # 76
“Gladys Potter, Rick Bayless's grandmother,
was acclaimed in the family for this dessert.”
Serves 10
For the pastry:
2 2/3 cups flour
1 teaspoon salt
1/4 teaspoon baking powder
16 tablespoons cold unsalted butter,
cut into pieces
6 ounces cold cream cheese, cut into pieces
1 tablespoon cider vinegar
2–3 tablespoons milk or half-and-half
2
tablespoons sugar
For the
filling:
5 pounds ripe peaches, peeled, pitted,
and cut into 1-inch pieces
1–1 1/4 cups sugar
5
tablespoons cornstarch
1 1/2
tablespoons fresh lemon or lime juice
Heaping 1/2 teaspoon freshly grated nutmeg
1/2
teaspoon salt
2
tablespoons unsalted butter,
cut into pieces
1. For the pastry:
Put flour, salt, baking powder, butter, and cream cheese into a food processor
and pulse until mixture resembles coarse meal,
6–10 pulses. Drizzle in vinegar and 3 tbsp. cold water and pulse until mixture
begins to clump together (it won't form a ball), 6–10 pulses. Transfer to a
large sheet of plastic wrap, press dough together, gather plastic wrap over
dough, then flatten into a 10" square. Refrigerate
dough for 1 hour.
2. For the filling: Combine peaches, sugar, cornstarch, lemon juice,
nutmeg, and
salt in a large bowl and set aside.
3. Preheat oven to 400 degrees F. Cut off two-thirds of the dough, roll
out on a floured surface into a 14" x 18" rectangle, and ease into a
9x13-inch baking dish. Brush rim of dough with milk, fill pastry with peaches,
and dot with butter. Roll remaining dough out on floured
surface into a 10x14-inch rectangle, cut lengthwise into 12 strips,
and
lay on top of filling in a lattice pattern. Crimp and trim edges.
Brush
strips with milk and sprinkle with remaining sugar. Bake for
15 minutes, reduce
heat to 350 degrees F, and bake until pastry is
golden brown,
30-40 minutes more. Let cool briefly before serving.
Featured Archive Recipes:
Cherry and Peach Cobbler
Peach, Plum and Blackberry
Cobbler
Peach
and Blueberry Clafouti
Fabulous Fruit Pies
Perfectly Peachy
Index - Miscellaneous Desserts
Index - Pie and Tart Recipe Archives
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