~Amaretto Peach Cobbler~

Serves 8.

This cobbler uses pie crust dough rather than biscuit dough. To peel peaches, blanch them for 1 to 2 minutes in bowling water. Plunge into ice water, and then slip off skins.

ingredients

Basic Pastry:
2 cups all-purpose flour
1/2 teaspoon salt
8 tablespoons unsalted butter, cut into 1/4-inch pieces
1/2 cup ice water. Divided
Fruit:
6 cups peeled and sliced ripe peaches (about 3 pounds)
1/2 cup sugar
1 tablespoon all-purpose flour
Grated rind of 1/2 lemon
1 tablespoon lemon juice
3 tablespoons Amaretto
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
3 tablespoons unsalted butter. Cut into small pieces
1 egg white, lightly beaten
Cinnamon-sugar or turbinado sugar, optional

directions

To prepare pastry, combine flour and salt in bowl of a food processor fitted with a chilled steel blade. Pulse to combine; add butter. Pulse until texture resembles coarse meal. (Or cut butter into flour with a pastry blender or your fingers.) Add water, processing until just combined. Press mixture gently into 4-inch circle on plastic wrap; cover. Chill 30 minutes. Preheat oven to 375 degrees F. To prepare fruit, combine peaches, sugar and flour; toss well. Add lemon rind, lemon juice, Amaretto, nutmeg, salt and butter; toss well. Lightly flour a work surface. Roll out half the pastry dough to a thickness of 1/8 inch. Line a 2-quart casserole (2 1/2-inches deep) with pastry, trimming to fit. Spoon fruit into casserole. Roll out remaining pastry to a thickness of 1/8 inch. Place over fruit. Moisten edges of the top and sides with a little water, press them together and crimp decoratively. Cut several slits in top crust. Brush crust with egg white and sprinkle generously with cinnamon-sugar, if using. Place dish on a rimmed baking sheet and bake 45 to 50 minutes, until top is golden brown and fruit is bubbly.

Source: Denise Pettiford-Bulluck