Triple Crust Deep Dish Peach Cobbler Recipe

Crust

3 cups flour

1½ teaspoons salt

1-1/2 sticks cold, unsalted butter cut in pieces

8 tablespoons cold vegetable shortening

4 to 5 tablespoons ice cold peach-flavored sparkling water

Cut butter and shortening into flour with a dough cutter or in the food processor until mixture resembles coarse cornmeal. Add water and mix until a ball forms. Divide dough in half, put in refrigerator for an hour, preferably longer or overnight.

Filling

2, 28-ounce cans freestone (ripe peaches). Slice if not already

½ cup flour

1 teaspoon nutmeg

1 teaspoon cinnamon

2½ cup peach syrup (approximately)

1 teaspoon vanilla flavor

Drain peaches, reserve syrup. Roll out half of cold pie dough then place in cobbler dish sprayed with Pam. Spread peaches evenly over piecrust. Sift nutmeg, cinnamon, flour. Measure syrup, whisk in vanilla and flour mixture until smooth. Pour evenly over peaches.

Roll out top crust then cover cobbler filling. Make sure the baking dish is deep enough to hold filling since filling will bubble up as it cooks. Bake cobbler until top crust is lightly brown. While cobbler is baking, prepare topping mix.

Topping

1/2 cup flour

1/2 cup brown sugar

1/2 stick butter cold, unsalted

½ teaspoon baking powder

Cut mixture with a pastry cutter until crumbly. Remove cobbler from oven. Spread topping mixture evenly over cobbler crust. Return cobbler to oven and bake until top is crusty and golden brown (approximately 20 minutes). Let cool for an hour then serve warm with vanilla ice cream.