Fresh Peach Cobbler with Nutmeg Sauce

Pie Crust

• 2 cups all-purpose flour

• ⅛ teaspoon salt

• 1½ sticks butter (6 ounces)

• ⅓ cup cold water

1. Prepare the pie dough and roll out the bottom crust as described in the recipe for deep-dish blackberry pie (page 33).

2. Sprinkle 2 tablespoons from the cup of sugar over the dough in an 8” x 8” x 2” Pyrex pie dish, and place the pie dish in the refrigerator until you are ready to put in the filling.

3. Traditionally, in Virginia, we always make a lattice top rather than a regular top crust for peach cobbler. To do this, roll out the remaining pie dough as usual and cut it into 8 strips.

Filling

• 7 large peaches

• 1 cup sugar

• ½ stick butter

1. About an hour and a half before you plan to serve the cobbler, remove the pie dish and lattice strips from the refrigerator. Preheat the oven to 450°F. Peel and slice the peaches. Sprinkle in half the remaining sugar over the bottom crust and add the sliced peaches, placing the last few slices in a mound in the center. Add the remaining sugar, and dot the peaches with about 8 or 9 thin pats of butter.

2. Weave 4 of the strips across the pie and 4 lengthwise. Moisten the rim with cold water and press down the lattice edges to seal them.

3. Set the cobbler on the middle rack of a 450°F oven for 10 minutes, then lower the heat to 425°F and bake for another 35 minutes.

4. Let the cobbler cool for a half hour and serve warm with nutmeg sauce.

Nutmeg Sauce

• ⅔ cup granulated sugar

• Pinch of salt

• 2 teaspoons cornstarch

• ¼ teaspoon freshly grated nutmeg

• 1 cup boiling water

• 1 2” piece dried orange peel

• 3 tablespoons brandy

1. Mix the sugar, salt, cornstarch, and nutmeg in a saucepan. Pour in the boiling water.

2. Place the saucepan over medium heat and add the orange peel. Let the sauce boil gently for 12 minutes. Longer cooking than this will change the flavor.

3. Remove the sauce from the burner and add the brandy. Cover the saucepan loosely and set aside until needed. When ready to serve, reheat without boiling and remove the orange peel.

NOTE: To make your own supply of dried orange peel, take 3 oranges and peel the rind without any of the pith. Place the rind on a rack to dry for 1 or 2 days. Store in a tight container and use as needed.

I like to use organically grown oranges for this. They’re expensive but worth it. Health food shops carry them.