IF YOU’VE EVER visited the Wilson Cafe, you probably know what a wonder pâtissier Shari’ Haley is, particularly when it comes to pies. And if you don’t know, then you’ve certainly been missing out. So when we asked Shari’ about her approach to putting a spin on a traditional peach cobbler, we weren’t surprised when there was a pie crust involved.
While most cobblers typically have a crust on the top, Shari’ opted to encase the whole thing in pie crust. “To me, a cobbler is a little bit doughier,” Shari’ says. “In the South, I’ve had biscuitlike—almost dumplinglike—peach cobbler. So this is just a tad different. You get that texture and some of that hard crust on it.”
But Shari”s real twist is in the cobbler’s topping. “Some people do ice cream, but I personally like a whipped cream,” she says. “So I just add a little bit of bourbon in there, and it just gives it a little extra kick—nothing too crazy or anything.”
Cobbler, Shari’ says, goes deep in her roots. “My grandmothers were the two ladies that initially got me into cooking in the first place, and I just remember that both of them, anytime anybody came over, especially in the summertime, they either had a pie or a cobbler or a cake always on the table. It didn’t matter if it was just two people coming over or if it was 20 people coming over; there was always a dessert on the table.”
Well, we don’t know about you, but if we ever show up to a gathering and this cobbler’s on the table, just know we’ll be staying a while.
Love you some peach cobbler? Don’t miss the Johnson County Peach Festival on July 18-20. Bonus? There’s a peach cobbler bake-off!
Peach Cobbler with Bourbon Whipped Cream
2 cups flour
½ teaspoon salt
¾ cup vegetable shortening
9 tablespoon ice-cold water
10 ripe peaches, peeled and sliced
1 cup sugar
¼ cup brown sugar
2 tablespoons lemon juice
2 tablespoons cornstarch
¼ teaspoon salt
2 tablespoons flour
2 teaspoons cinnamon
Bourbon Whipped Cream
1 cup whipping cream
2 teaspoons powdered sugar
1 teaspoon bourbon
Combine flour, salt and vegetable shortening in a bowl. Add ice-cold water and mix until combined, taking care to not overwork. Wrap up dough and set in freezer for 10 minutes. Take out and set aside.
Combine all filling ingredients in a bowl and mix until everything is incorporated. Set bowl aside for 20 minutes to allow peaches to soak up all the ingredients and form a sauce.
Using a hand mixer, or a stand mixer with the whisk attachment, whip the whipping cream, powdered sugar and bourbon on medium-high speed until medium peaks form, about 3-4 minutes. For stiff peaks, whip another minute or so.
Roll out half the dough for the bottom part of your baking dish. Pour filling on top of the dough in the dish. Roll out the other half of your dough and cut it into lattice pieces. Place lattice on top of peach filling. Bake at 350 degrees for 40 minutes. Let cool, add whipped cream and enjoy!