Tin foil peach pie with shortcake crust

MAKES 6 SERVINGS

2 pounds peaches, pitted and cut into wedges

1 cup sugar

½ teaspoon cinnamon

¼ teaspoon nutmeg

3 tablespoons butter, melted

2 teaspoons cornstarch

2¾ cups all-purpose flour

1½ tablespoons baking powder

1Ă— teaspoons salt

4½ tablespoons sugar

4½ ounces butter, cut into small pieces and chilled

3 hard-boiled eggs, yolks only

1 to 1Ă— cups buttermilk

½ teaspoon melted butter

½ teaspoon rock sugar or sugar in the raw

Prepare a wood fire using a fire pit or ring with adjustable grates.

Combine the filling ingredients in a large bowl and allow to rest at room temperature for 20 minutes.

To prepare the crust, begin by combining flour, baking powder, salt and sugar in the bowl of an upright mixer outfitted with a dough hook attachment. Add butter and mix on low just until combined. Add egg yolks, mashing them as you add them to the mixture. Add buttermilk in stages, stopping once dough comes together and no dry patches remain.

Knead dough on a floured surface until elastic (about 5 minutes). Divide dough in half; reserve 1 portion in refrigerator or freeze for later use.

Flour your work surface and roll dough to ½-inch thickness. Cut two large, overlapping pieces of foil. Spray foil with cooking spray and pile with fruit. Top with crust. Drizzle crust with melted butter, sprinkle it with rock sugar and seal the packet tightly.

Making sure grates are placed at least six inches from fire, place cobbler on grate directly above the fire and cook for 25 to 35 minutes or until crust is cooked through and peaches are tender. Scoop directly from the pouch and serve immediately.

Note: Crust can be made in advance, chilled and rolled or pressed out when ready to use.

Adapted from Rick Gresh, David Burke's Primehouse

Nutrition facts per serving: 701 calories, 27 g fat, 16 g saturated fat, 168 mg cholesterol, 108 g carbohydrates, 10 g protein, 1,394 mg sodium, 4 g fiber