Ingredients

Pastry Dough

14 ounces all-purpose flour (weight)
1 1/4 teaspoons salt
1 tablespoon sugar
6 1/2 ounces (13 tablespoons) cold unsalted butter
1 1/2 ounces (3 tablespoons) cold leaf lard, cubed
3 1/2 ounces ice-cold water (weight)
Turbinado sugar (coarse), for topping

Filling

3 pounds ripe freestone peaches
3/4 cup sugar, plus 2–3 tablespoons, depending on the sweetness of the peaches
2 small vanilla beans or 1 large vanilla bean
1/2 teaspoon salt
1/3 teaspoon ground ginger
1/2 teaspoon cinnamon
3 1/2 tablespoons cornstarch
1/2 cup pineapple juice
4 tablespoons unsalted butter, softened
Butter pecan ice cream, for serving

Equipment

Kitchen scale
Pastry blender
Pastry wheel
12 × 9 × 2-inch baking dish

"Homemade peach cobbler made with fresh freestone peaches, real vanilla bean, warm spices, and a buttery, flaky lattice crust. A splash of pineapple juice adds just the right touch of brightness to the sweet peach filling"

Directions

1. Prepare the Pastry Dough

Add the flour, salt, and sugar to a large bowl and whisk to distribute evenly.

Add the cubed butter and lard. Cut them into the flour using a pastry blender until the pieces of butter are about the size of the tip of your pinky finger.

Drizzle the ice-cold water evenly over the mixture. Stir in a circular motion using your index finger, then incorporate the dough by gently squeezing everything together with your hands.

Turn the dough out onto your work surface and press firmly together. To create layers, fold the dough in half, press it flat, and repeat.

Cut the dough in half and place each half on a sheet of plastic wrap. Fold the plastic wrap over the dough, then flatten and shape each half into a disc.

Refrigerate the pastry dough for 1 hour or up to overnight.

2. Prepare the Peaches

Note: If the peaches aren't too soft, a vegetable peeler can be used instead of blanching them.

Clean the peaches by placing them in a large bowl of tepid water mixed with 2 tablespoons baking soda. Let soak for 15 minutes, then drain and rinse 2–3 times.

Prepare an ice bath for the peaches after blanching.

Cut a small X into the bottom of each peach to help loosen the skins. Bring a 2–3-quart pot of water to a simmer and add 2–3 peaches at a time.

After 30–45 seconds, remove the peaches from the water and transfer them to the ice bath to cool. Repeat with the remaining peaches.

Using a paring knife, remove the skins. Slice the peaches in half and remove the pits. Place the peaches cut-side down, cut into wedges, and add them to a skillet.

Note: For a runnier filling, use 3 tablespoons cornstarch. For a more syrupy filling, use 3 1/2 tablespoons cornstarch.

3. Make the Peach Filling

Slice the vanilla beans lengthwise and scrape out the seeds, or “caviar.”

Add the sugar to a small bowl and incorporate the vanilla seeds into the sugar using your fingers.

Pour the vanilla sugar over the peaches. Add the salt, ground ginger, cinnamon, cornstarch, pineapple juice, and softened butter. Gently mix everything together.

Turn the heat to low to medium-low and gently warm the mixture. This helps incorporate the flavors evenly and gives you an opportunity to taste the filling and make any desired adjustments to the sugar or spices.

Remove from the heat and let the filling come to room temperature.

4. Prepare the Lattice

Lightly flour a pastry mat and place one disc of dough on top. If the dough is too cold to roll, let it sit briefly until it softens slightly.

Roll the first disc into an oblong shape approximately 12 inches long and 1/4 inch thick. Using a pastry wheel, cut 5 strips approximately 1 1/2–2 inches wide and set aside.

Place the second disc on your work surface. Roll it out to approximately 9 inches long and 1/4 inch thick, then cut 7 strips approximately 1 1/2–2 inches wide.

5. Assemble the Cobbler

Add the peach filling to the 12 × 9 × 2-inch baking dish, scraping all of the liquid into the dish. Smooth the filling into an even layer.

Create the lattice by placing one long strip lengthwise down the center of the dish. Evenly space the remaining 4 long strips, placing 2 on each side.

Fold back the center strip, then skip one strip and fold back the next, repeating on the other side. Place a short strip widthwise across the center and continue weaving the remaining strips to create the lattice. Trim any excess dough as needed, then chill in the refrigerator 20 minutes.

6. Bake

Position an oven rack in the middle position and preheat the oven to 425°F.

Remove the cobbler from the refrigerator and sprinkle the lattice with Turbinado sugar.

Place the baking dish on a baking sheet and bake at 425°F for 15 minutes.

Reduce the oven temperature to 375°F and continue baking for 25–30 minutes, or until the lattice is golden brown and the filling is cooked through.

Remove from the oven and allow the cobbler to cool before serving.

Serve with butter pecan ice cream.

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