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Mom's Peach Cobbler

kept bynomoregrays

Traditionally fruit cobblers do not have bottom crusts. Instead they are served with a simple top crust, usually made with a biscuit dough. But my mom, who was from the South, served her cobbler with both a bottom and top crust made out of tender flaky pastry. Sweet, tart peaches at their seasonal best get nestled over and under a buttery crust for an little extra richness.

Total Time : 2 hours
Active Time : 45 minutes

Makes 8 servings


For the pastry:
2 1/2 cups flour
1/2 teaspoon baking powder
1/ 2 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into small pieces
1/4-1/3 cup cold water
1 tablespoon white vinegar

For the filling:
3 pounds (6 medium-large) firm-ripe peaches, peeled, pitted and sliced
1/2 cup firmly packed light brown sugar, or to taste
2 tablespoons lemon juice
2 tablespoons butter, cut into small pieces
1 1/2 tablespoons cornstarch
1 teaspoon cinnamon
1/2 teaspoon nutmeg

For the glaze:
1 egg beaten with a teaspoon of water
1 to 2 tablespoons granulated sugar, or to taste



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