Grandmas Potter's Peach Cobbler

By akselden

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 lbs. 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

Preparation

Step 1

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 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°F. Cut off two thirds of the dough, roll out on a floured surface into a 14x18" rectangle and ease into a 9x13" 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" 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° and bake until pastry is golden brown, 30-40 minutes. more. Let cool briefly before serving.