Ontario, really is a special place in the summer though, and there are definitely some features that I miss. Strawberry picking at the local farm, a few minutes from my parents house. Sweet and juicy Ontario peaches piled high in tiny green and white baskets. Corn on the cob sold on almost every roadside corner - specifically the ones lined with rows and rows of tall green corn stalks. Swimming in the wondrous lakes, always warm enough to spend several hours. Cottage life, the warm air, the sound of crickets, birch trees, dry forest, and those adorable tiny ma and pa roadside ice cream shops that make up the small towns. One day I will dedicate a whole other post to the Ontario fall and its changing colors and crisp air. It's been far too long since I've made it back for the summer, 3 years to be exact. I am trying to get it all in - spending as much time as possible, lounging on the Muskoka chairs late at night, with the air still warm and heavy, listening to the sound of the crickets fill the surroundings. It's quite refreshing not being able to hear the busy street, cars breaking, honking, people swearing. Oh, how the city wears on me.
As a homage to Ontario, of course, it seems fitting to make something peachy. Since I posted on peach pie last summer, and am not really feeling the crisp, I opted for a cobbler, with its loose definition - a fruit or savory filling poured into a baking dish and covered with a batter, biscuit or pie crust. I covered mine in pie crust, because any chance I get to cover something in pie crust, I will. The pie crust is a simple recipe, flour, salt, sugar, butter, and water, all mashed together, real loosely. If I can give one tip for pie crust, is that you should not try to micro manage your pie dough. That was the mistake I made in the beginning. It takes as little handling as possible. A lot of resting and chilling. The butter broken down into small pieces of varying size, and it really erks me when a recipe states pea size pieces, and I am sure that I am faulty of that in the past. A good pie dough, should be made up of varying size butter pieces, some big some small, heck, it even better when you roll the butter in, leaving smooth thin sheets. It's the varying size pieces of butter that give pie crust its multitude of layers, unpredictable. When you roll out your dough, it will fall apart, and appear too crumbly to every hold its shape, but that is when you know you have a good dough, and regardless of what it looks like before it hits the oven, it's the taste that counts.
Peaches are amazing, obvs, and when you've found yourself in a situ when you've gone overboard and bought way too many, because that little basket really didn't seem that big at the time, you can always bake them into something delicious, because regardless of what they taste like when they are old and mushy, they will cook up into a beautiful sweet mess. The older they are, the better, keeping in mind that when they start to mold, that is a sign that we best be turning them into compost. I have found that the best way to peel peaches, is by immersing them into a giant pot of boiling water for a few minutes, and then directly into an ice bath. The skins will fall right off. A sure fire method. This cobbler is extra yummy with a scoop of vanilla ice cream. When the cobbler is warm, and the ice cream melts into the peaches - magic I say.
print PEACH COBBLER WITH FLAKY PIE CRUST6 - 8 servingsnotes: I tried baking this cobbler two ways. The first method, I used a deep dish (7 inches), and found that the peaches and liquid created more of a soup like dish and the crust sank into the juice and did not bake up crisp - it remained soggy. The second time I baked it using a 2 - 3 inch deep dish, with a 2 inch layer of peaches, and the crust stayed on top of the peaches and browned perfectly, because the juice was dispersed evenly in a thin layer across the pan. If you prefer to use a deep baking dish, you may have to add more tapioca to soak up the extra juice from the peaches, or opt for a biscuit topping. Make sure to use over ripe peaches!