One of my all-time favorite desserts is a classic Southern peach cobbler.  Not only do I adore the buttery crust that surrounds the sweet cooked fruit, but I also adore the fact that it requires a scoop of vanilla ice cream, and that it utilizes the ripest fruit of the season.  This simple yet unique version mixes things up a bit by topping the cooked stone fruit not with a traditional cobbler crust, but a separately baked puff pastry disk that is crispy and coated in sanding sugar.

Aptly named a Peach Potpie  this delectable confection has a similar crust to your favorite savory potpie, but like I said, made sweet.  The sliced peaches are at first cooked separately from the crust along with a simple combination of brown sugar, cornstarch, a pinch of sugar, pure vanilla extract and a tablespoon of rich bourbon.  At the end of cooking, the crunchy round of puff pastry is carefully placed on the pan of cooked peaches and cooked for just a few more minutes before being cut into serving pieces and….yes, you guessed it!  Served with a scoop of your favorite creamy vanilla ice cream.

(To view this recipe, click on the following link: https://www.marthastewart.com/1529672/easy-peach-potpie)

Tagged: bourbon, brown sugar, cornstarch, dessert, Martha Stewart Living, Martha Stewart Living Magazine, peach, peach cobbler, peach potpie, peaches, puff pastry, puff pastry round, sanding sugar, stone fruit, summertime dessert, sweet potpie