Grandma Potter's Peach Cobbler

Grandma Potter's Peach Cobbler

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

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

Grandma Potter's Peach Cobbler
Though not a true cobbler, this large rectangular peach pie, with its cream cheese crust, is a great way to serve summer dessert to a crowd.
Yield: serves 10

For the Pastry

  • 2 23 cups flour
  • 1 tsp. salt
  • 14 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 14 cups sugar
  • 5 tbsp. cornstarch
  • 1 12 tbsp. fresh lemon or lime juice
  • Heaping 1/2 tsp. freshly grated nutmeg
  • 12 tsp. salt
  • 2 tbsp. unsalted butter, cut into pieces

Instructions

  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°. 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.