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.