#pesche

and my ABSOLUTE favorite ( joyinc and jouizer by user @psiejqbgk-ao3 )

The Saja Espadan’t

but bro isn't amused at all

"Peach Cobbler With Pie Crust"

Ingredients

1 unbaked pie crust

1.2kg (2 ½ pounds) fresh peaches

25g (2 Tablespoons) granulated sugar

50g (¼ cup) light brown sugar

14g (2 Tablespoons) all-purpose flour

15g (

1 Tablespoon) lemon juice

2 teaspoons lemon zest

1 teaspoon pure vanilla extract

½ teaspoon ground cinnamon

¼ teaspoon salt

14g (1 Tablespoon) butter, salted or unsalted

Egg Wash

1 egg + 1 Tablespoon water

Slice the peaches into ½ an inch (1.3cm) slices and add them to a large bowl. Keeping the peach slices fairly thick ensures they hold their shape in the oven.

Pour over the granulated sugar and toss to coat. Let the peaches sit in the sugar at room temperature for around 20-30 minutes.

When the peaches have sat, drain them and reserve the juice. Add the juice to a small saucepan over medium heat and a tablespoon of butter. Bring it to a simmer, regularly stirring until the liquid has reduced by half and slightly thickened. Let it slightly cool.

Pour the reduced juice over the peaches and add the flour, cinnamon, lemon juice, lemon zest, salt, and vanilla. Stir it all

Lattice top

Roll the pastry on a lightly floured surface with a rolling pin into a large rectangle. Cut dough into 10-12 strips, depending on how wide strips you prefer. Lay 5-6 strips vertically on top of the peach mixture.

Fold back every second strip halfway. Lay one of the unused strips horizontally in the middle. Lay it over top of the strips that haven't been folded back. Unfold the folded strips so they cover the horizontal strip.

Repeat this now but with the other vertical strips. Fold them back and add a horizontal strip to create a woven pattern. Continue with the remaining strips until the whole dish is covered.

Tuck in all the ends of the dough strips. Use a pastry brush to brush the top of the crust with egg wash.

Bake the cobbler at 425°F/220°C for 15 minutes, then turn the oven down to 350°F/180°C and continue baking for a further 40-45 minutes until the peaches are soft and the filling is bubbling.

If the pie crust is browning too much at the end, loosely cover it with aluminum foil.