Cayenne-spiced Peach Cobbler
This cobbler has a bit of a kick: cayenne pepper is added to the filling. Vanilla ice cream or whipped cream will temper the heat.
- Pie Dough
- All-Purpose Flour - 2-1/2 cups
- Salt - 1/2 teaspoon
- Sugar - 1 tablespoon
- Unsalted Butter - 3/4 cup, cut into pieces
- Cold Water - 6 to 7 tablespoons
- Fresh peaches - 4 cups, peeled and sliced
- Sugar - 1 cup
- Cinnamon - 1 tablespoon
- Cayenne pepper - 1/2 teaspoon
- All-purpose flour - 4 tablespoons
- Ground cinnamon - 1 teaspoon
- Sugar - 2 tablespoons
- Unsalted Butter - 2 tablespoons, cut into pieces
- Milk - 2 tablespoons
- Vanilla Ice Cream - 1 quart (alt. whipped cream)
- Mint sprigs - 8 small
To make the dough: Mix the flour, salt, and sugar in a large bowl. Using a pastry blender or two forks, cut in the butter until the mixture resembles small peas. Stir in the water, one tablespoon at a time, just until the dough holds together. Form into two balls, wrap in plastic wrap, and refrigerate.
To prepare the filling: Combine all ingredients in a bowl and let rest for 10 minutes.
To prepare the cobbler: Preheat the oven to 350 F. Mix the cinnamon and sugar and set aside. On a floured work surface, roll out each ball of dough to fit a 9-inch pie pan. Line the pie pan with one piece of the pastry. Add the filling and dab with bits of the butter. Cover with the second piece of pastry and crimp the edges to seal. Cut a small hole through the center of the top crust. Brush with milk and sprinkle with the cinnamon-sugar mixture. Bake 1 to 1-1/2 hours, until the filling is thick and bubbly.
To serve: Spoon filling and pastry into serving bowls and top with ice cream or whipped cream. Garnish with mint sprigs.