Traditionally fruit cobblers do not have bottom crusts. Instead, they are served with a simple top crust, usually made with a biscuit dough. But my mom, who was from the South, served her cobbler with both a bottom and top crust made out of the tender flaky pastry. Sweet, tart peaches at their seasonal best get nestled over and under a buttery crust for a little extra richness.
For the pastry:
- 2 1/2 cups flour
- 1/2 teaspoon baking powder
- 1/ 2 teaspoon salt
- 1 cup (2 sticks) chilled unsalted butter, cut into small pieces
- 1/4-1/3 cup cold water
- 1 tablespoon white vinegar
For the filling:
- 3 pounds (6 medium-large) firm-ripe peaches, peeled, pitted and sliced
- 1/2 cup firmly packed light brown sugar, or to taste
- 2 tablespoons lemon juice
- 2 tablespoons butter, cut into small pieces
- 1 1/2 tablespoons cornstarch
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
For the glaze:
- 1 egg beaten with a teaspoon of water
- 1 to 2 tablespoons granulated sugar, or to taste
Stir flour, baking powder, and salt in a large bowl to blend. Using a pastry cutter, blend butter into flour mixture until pea-size pieces form. Whisk together 1/4 cup of the water with vinegar. Add water mixture to flour; mix until combined, adding more water if necessary to form a ball. Pat dough into a round, wrap in plastic and chill 30 minutes.
Toss all filling ingredients in a large bowl and let stand 10 minutes.
Position a rack in the middle of the oven and preheat to 350 degrees F.
Roll out two-thirds of the dough and fit it into a 2-quart, 7 x 11-inch baking dish. Spoon filling into dish.
Roll out remaining dough 1/4-inch thick; cut lengthwise into 1/2-inch wide strips. Arrange strips in a lattice pattern over the fruit. Brush dough with egg wash and sprinkle with remaining sugar. Bake for 60 to 90 minutes, or until filling is bubbling and pastry is golden brown. Cover loosely with a piece of foil if topping browns too quickly. Let cool to warm before serving.