Food Network: Lattice Top Peach Cobbler

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Lattice Top Peach Cobbler
Recipe courtesy Emeril Lagasse, 2002

Ingredients
1/2 cup packed light brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
Pinch nutmeg
Pinch salt
4 tablespoons unsalted butter
6 large peaches, peeled, pitted and sliced (about 6 cups)
1 tablespoon Amaretto liqueur, or Bourbon whiskey
Basic Sweet Pie Crust, recipe follows
2 tablespoons heavy cream
1 tablespoon granulated sugar

2 quarts vanilla ice cream

Directions
Preheat the oven to 350 degrees F.
In a bowl, combine the sugar, flour, cinnamon, nutmeg, and salt. In a large
saucepan, melt the butter over medium heat. Add the peaches and cook, stirring
gently, for 1 minute. Add the sugar-flour mixture, and cook, stirring constantly,
until the mixture thickens and begins to boil. Remove from the heat and stir in
the Amaretto. Let cool.
Divide the pie dough in 2, one portion slightly larger then the other. Roll out
the larger portion on a lightly floured surface to about 11 inches in diameter.
Transfer to an 8-inch cast iron skillet or Dutch oven, fitting the dough up the
sides, leaving a slight overhang. Roll out the remaining dough into a large
rectangle and cut into 1-inch thick strips.

Pour the peach mixture into the bottom dough. Working one strip at a time, create
a lattice top crust by laying the strips across the top in 1 direction, then turn
and lay across in the other, interweaving the strips, if desired. Roll up the
overhanging bottom crust over the edges and pinch to seal. Crimp together around
the pan. Brush the top with the cream and lightly sprinkle with the sugar. Bake
until the crust is golden and the juices are bubbly, about 40 minutes.
Remove from the oven and transfer to a wire rack to cool completely before
serving.
Slice and serve with ice cream on top.

Ingredients
Basic Sweet Pie Crust:
1 1/2 cups all-purpose flour
2 teaspoons sugar

1/4 teaspoon salt
1 stick cold butter, cut into 1/4-inch pieces
2 tablespoons solid vegetable shortening
2 to 3 tablespoons ice water

Directions
Sift the flour, sugar, and salt into a large bowl.
Using your fingers, work in the butter and shortening until the mixture resembles
coarse crumbs. Add 2 tablespoons of ice water and work with your fingers until the
water is incorporated and the dough comes together. Add more water as needed to
make a smooth dough, being careful not to over-mix. Form the dough into a disk,
wrap tightly in plastic wrap, and let rest in the refrigerator for at least 30
minutes.