Peaches are magnificent in East Hampton in August. This recipe is from the Lee Bailey Cookbook, “Country Desserts” that my son Gregory gave to me for a birthday gift in 1998.
(Reprinted with permission from Lee Bailey's Country Desserts by Lee Bailey, copyright 1988, Clarkson/Potter Publishers.)
Serves 6
1 1/2 cups sifted all-purpose flour
Scant 1/4 tsp. salt
5 tablespoons unsalted butter, frozen
1/4 cup solid vegetable shortening, frozen
5 tablespoons ice water
7 very large ripe peaches, skinned and pitted
1 cup sugar
1/4 cup (1/2 stick) unsalted butter, cut into bits
Whipped cream or ice cream
9” x 9” dish
Preheat oven to 450 degrees.
Lightly grease a deep 9” x 9” inch ovenproof dish. Set aside.
Place flour and salt in the bowl of a food processor fitted with a metal blade.
Add the frozen butter and shortening.
Process until mixture is the size of small peas.
Add ice water and process until mixture begins to form a ball.
Remove and shape into a ball. If you would like to refrigerate the dough at this point flatten between 2 sheets of wax paper (or plastic wrap).
Meanwhile, cut the peaches into thick slices and set aside.
To assemble the cobbler, roll the dough out into a large, ragged rectangle on a floured surface. Dust with flour and roll back onto the rolling pin, window shade fashion. Unroll over the prepared dish, lining the bottom and sides and allowing excess dough to hang over sides.
Heap the peaches into the dish.
Sprinkle with the sugar and dot with the butter pieces.
Flop the loose ends of the pastry over the top, using any pieces that have fallen off as patches.
Put cobbler into the oven and turn temperature to 425 degrees.
Bake for 45 minutes, or until top is golden. Serve with whipped cream or ice cream.
No comments:
Post a Comment