Peach Cobbler with Vodka Pie Crust

 

For months I have been discussing the ins and outs of making peach cobblers with my very good friend and pastry chef Sharon Beamon.  I don’t know why cobblers scare me - I’ve been making pies since I was 9 years old.  Maybe it is the “lattice” that has always seemed so elusive to me.  I used to watch while my mother performed this magic, but I assumed it was one of those mom things that I was suppose to admire, but not attempt.  Until now!

I had so many questions, mainly about the dough and how many crusts - top only or top and bottom - and should I pre-bake the bottom crust before adding the filling.  Everyone I consulted had a different opinion.  I finally solved the crust controversy when I discovered an old issue of Cooks Illustrated  that featured pie crust made with vodka.  That got my attention - anything made with vodka in it couldn’t be a bad thing.  Wouldn’t you know, I just happened to have peach vodka on hand.  So then I decided it was time to throw caution to the wind and face the cobbler lattice monster.

Well, it wasn’t at all difficult, although it was tedious. I decided to make the cobbler with both bottom and top crusts - mainly because that was the way my mother made it - and  I pre-baked the bottom crust.  All in all, it took me over 3-1/2 hours from start to finish, but it was worth it!!  Not only did my cobbler emerge from the oven a nice golden brown, and worthy of all the time spent, but the taste of the filling was amazing. I tweaked my mother’s recipe and instead of adding lemon juice and vanilla, I used Fiori di Sicilia - my latest find from King Arthur Flour - which is a combination of citrus and vanilla with a moderately floral aroma.  The bottom crust, which I expected to be a bit soggy because of the juice in the filling, was extremely flaky and tender like the lattice top.  

As for the vodka in the crust, according to Cooks Illustrated: Water bonds with flour to form gluten and too much of it makes a crust tough. Using vodka, which is just 60 percent water, produces an easy-to-roll crust with less gluten and no alcohol flavor, since the alcohol vaporizes in the oven.  The alcohol does not promote gluten formation, so it helps the crust stay much flakier and more tender.

Peach Cobbler Filling Recipe
Serves 8-10
Ingredients
8-10 medium-sized ripe peaches, peeled and sliced
1 tablespoon cornstarch
1 cup sugar
1-1/2 teaspoon Turkish Coffee Blend
1 teaspoon Fiori di Sicilia (or lemon juice and vanilla extract)
pinch of salt
Butter
Vodka Pie Crust

Preparation
Preheat oven to 350 degrees.   Roll out half of the pie crust dough to 1/8 inch thickness.  Place in a 9" round baking dish, covering the bottom and up the sides.  Cut away any excess. Cover with parchment paper and secure with pie crust weights or dry beans.  Bake for 20 minutes or until golden brown. Remove paper and weights.
In a large bowl combine sugar, cornstarch, Turkish Coffee Blend, Fiori di Sicilia and salt.  Add to peaches and combine well.
Pour peaches into cobbler shell; add 3-4 individual tablespoons of butter  on top.  Add lattice strips.  Bake for 45-60 minutes or until golden brown on top.

This peach cobbler was the perfect ending to my Saturday night dinner of beef stew and cornbread.