Grandma Potter’s Peach Cobbler

Name: Grandma Potter's Peach Cobbler
Total time: PT0D0H0M
Yield: serves 10
Ingredients: 2 2 ⁄ 3 cups flour; 1 tsp. salt; 1 ⁄ 4 tsp. baking powder; 16 tbsp. cold unsalted butter, cut into pieces; 6 oz. cold cream cheese, cut into pieces; 1 tbsp. cider vinegar; 2-3 tbsp. milk or half-and-half; 2 tbsp. sugar; 5 lb. ripe peaches, peeled, pitted, and cut into 1" pieces; 1–1 1 ⁄ 4 cups sugar; 5 tbsp. cornstarch; 1 1 ⁄ 2 tbsp. fresh lemon or lime juice; Heaping 1/2 tsp. freshly grated nutmeg; 1 ⁄ 2 tsp. salt; 2 tbsp. unsalted butter, cut into pieces

Serves
serves 10

CHRISTOPHER HIRSHEIMER

Gladys Potter, Rick Bayless's grandmother, was acclaimed in the family for this dessert.

Ingredients

For the Pastry

2 ²⁄₃ cups flour
1 tsp. salt
¹⁄₄ tsp. baking powder
16 tbsp. cold unsalted butter, cut into pieces
6 oz. cold cream cheese, cut into pieces
1 tbsp. cider vinegar
2-3 tbsp. milk or half-and-half
2 tbsp. sugar

For the Filling

5 lb. ripe peaches, peeled, pitted, and cut into 1" pieces
1–1 ¹⁄₄ cups sugar
5 tbsp. cornstarch
1 ¹⁄₂ tbsp. fresh lemon or lime juice
Heaping 1/2 tsp. freshly grated nutmeg
¹⁄₂ tsp. salt
2 tbsp. unsalted butter, cut into pieces

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Instructions

Step 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.

Step 2

For the filling: Combine peaches, sugar, cornstarch, lemon juice, nutmeg, and salt in a large bowl and set aside.

Step 3

Preheat oven to 400°. Cut off two-thirds of the dough, roll out on a floured surface into a 14" x 18" rectangle, and ease into a 9"x 13" 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 10"x14" 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 spinkle with remaining sugar. Bake for 15 minutes , reduce heat to 350°, and bake until pastry is golden brown, 30-40 minutes more. Let cool briefly before serving.

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.
For the filling: Combine peaches, sugar, cornstarch, lemon juice, nutmeg, and salt in a large bowl and set aside.
Preheat oven to 400°. Cut off two-thirds of the dough, roll out on a floured surface into a 14" x 18" rectangle, and ease into a 9"x 13" 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 10"x14" 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 spinkle with remaining sugar. Bake for 15 minutes , reduce heat to 350°, and bake until pastry is golden brown, 30-40 minutes more. Let cool briefly before serving.