Forget most of what you’ve heard about Georgia peaches. Yes, Georgia peaches are certainly far superior to the pulpy, bitter peaches they grow in California, but where I go for sweet peach perfection is to the South Carolina Piedmont region, intersected by Interstate 77, and, more specifically, to The Peach Tree and other orchards in and around Filbert.
Makes 10 to 12 servings
INGREDIENTS:
- 6 pounds ripe Southern peaches, peeled, pitted, and cut into 1⁄2-inch-thick slices
- 1 1⁄2 cups plus 2 tablespoons sugar
- 4 tablespoons (1⁄2 stick) butter, cut into small pieces
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons salt
- 1⁄4 cup vegetable shortening
- 1 cup heavy cream
- Vanilla ice cream
INSTRUCTIONS:
- Preheat the oven to 400°F. Grease a 3- to 31/2-quart baking dish with butter and set aside. In a large mixing bowl, combine the peaches and 11/2 cups of the sugar and toss well. Spoon the fruit into the prepared baking dish and dot the top with the butter.
- Into a large mixing bowl, sift together the flour, baking powder, salt, and remaining 2 tablespoons of sugar, then cut in the shortening with a pastry cutter or two knives till the mixture resembles coarse meal. Add the cream and stir till the dough forms a ball. Turn the dough out onto a lightly floured work surface, roll out 1/4 inch thick, and trim as necessary to fit the baking dish. Place the dough over the fruit, crimp the edges, and bake till the pastry is golden brown and the peaches are still slightly juicy, about 30 minutes.
- Transfer the dish to a rack and let the cobbler cool for about 10 minutes, then serve warm topped with ice cream.
