Lattice Top Peach Cobbler

Recipe Ingredients

1/2 cup	80g / 2.8oz	Light brown sugar - (packed)
2 tablespoons	30ml	All-purpose flour
1/2 teaspoon	2.5ml	Ground cinnamon
1		Nutmeg
1		Salt
4 tablespoons	60ml	Unsalted butter
6 tablespoons	90ml	Peaches - peeled, pitted, (large)
		And sliced - (abt 6 cups)
1 tablespoon	15ml	Amaretto liqueur
		= (or Bourbon whiskey)
		Basic Sweet Pie Crust - (listed below)
2 tablespoons	30ml	Heavy cream
1 tablespoon	15ml	Granulated sugar
2		Vanilla ice cream
		Basic Sweet Pie Crust
1 1/2 cups	93g / 3.3oz	All-purpose flour
2 teaspoons	10ml	Sugar
1/4 teaspoon	1.3ml	Salt
1		Cold butter - cut 1/4" pieces
2 tablespoons	30ml	Solid vegetable shortening
2 tablespoons	30ml	Ice water - (to 3)

Recipe Instructions

Preheat the oven to 350 degrees.

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.

For the Basic Sweet Pie Crust: 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.

This recipe yields about 8 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1F27) - from the TV FOOD NETWORK

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