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Grandma Potter's Peach Cobbler

(by Erycka Dore’an)

(adapted from Saveur Magazine)


2 2⁄3 c. all-purpose flour

1 t. salt

1⁄4 t. baking powder

16 T. cold unsalted butter, cut into pieces

6 oz. cold cream cheese, cut into pieces

1 T. cider vinegar

2 - 3 T. milk

2 T. sugar


5 lb. ripe peaches, peeled, pitted, and cut into 1-inch pieces

1 c. sugar

5 T. cornstarch

1 1⁄2 T. fresh lemon or lime juice

heaping 1⁄2 t. freshly grated nutmeg

1⁄2 t. salt

2 T. unsalted butter, cut into pieces


Put flour, salt, baking powder, butter, and cream cheese in a food processor.

Pulse until mixture resembles coarse meal, 6 – 10 pulses.

Drizzle in vinegar and 3 T. cold water, and pulse until mixture begins to clump together (it won't form a ball), 6 – 10 pulses.

Flatten into a 10-inch square, cover with plastic wrap, and refrigerate for 1 hour.


Combine peaches, 1 c. sugar, cornstarch, lemon or lime juice, nutmeg, and salt.

Preheat oven to 400 F.

Divide dough into thirds.

On a lightly floured surface, roll two-thirds of dough into a 14 x 18 rectangle

Ease dough into a 9 x 13 baking dish.

Brush rim with milk, fill with peach mixture, and dot with butter.

Roll remaining dough out on a floured surface into a 10 x 14 rectangle.

Cut lengthwise into 12 strips, and lay on top of filling in a lattice pattern.

Crimp and trim edges.

Brush strips with milk and sprinkle with remaining 2 T. sugar.

Bake for 15 minutes, then reduce heat to 350 F., and bake until pastry is golden brown, 30 - 40 minutes more.

Let cool briefly before serving.

(Read Tiny Pastry Chef, the story that accompanies this recipe.)

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