Peel and slice peaches about a quarter-inch thick. Toss with both sugars and store in the refrigerator overnight. If peaches are particularly sweet or tart adjust sugar slightly, to taste.
Remove peaches from the refrigerator and strain off syrup (the sugar will have pulled moisture out of the fruit resulting in a sugary syrup). Add the wine, lemon juice and champagne vinegar to the peach syrup. Combine the salt, cinnamon, corn starch and flour in a medium bowl and whisk together. Whisk in a small amount of the sugar syrup to form a smooth paste (slurry). Put the rest of the sugar syrup into a small pot and bring to a boil. As it comes to a boil, pour a small amount into the slurry, whisking constantly to combine. Then return the pot to the heat and whisk the slurring mixture into the hot syrup. Continue to whisk until the syrup bubbles and thickens. Quickly combine the peaches and the thickened syrup, tossing to evenly distribute. Add berries if desired.
Allow to cool, then cover and refrigerate overnight. At this point the peach filling is done and ready for your pie, crisp, cobbler, or crumble recipe, and can be stored in the refrigerator for up to a week.
Using your favorite pie dough recipe, blind bake an 8”, 9” or 10” pie crust at 375°, using pie weights/beans and parchment paper to keep the crust from rising, until lightly golden, approximately 12 minutes. Brush the entire shell with egg wash and return to the oven for 3 minutes. Cool slightly.
Fill crust generously with the peach or peach/berry filling. It should come just over the top of the rim. Cover generously with crumb topping OR additional pie crust for a double crust OR lattice crust top.
Bake at 345° on the middle rack of the oven for 30-40 minutes until filling bubbles around the edges and crisp topping or crust is golden brown. While baking, place a sheet pan on the top shelf of the oven to protect the piecrust from becoming too dark before the filling is baked.
Combine all ingredients except for the butter in a medium bowl. Add the butter and toss to coat the individual pieces. Either using your hands or a pastry blender, cut the butter into the dry mixture until blended–the mixture should be coarse crumbs.
Melt Butter. Combine sugar though cinnamon. Whisk sour cream, whole milk and egg yolks. Whisk in melted butter. Add dry mixture in 2 parts just until combined. Use right away or store in an air tight container with plastic wrapped pressed against the surface of the batter to prevent from oxidizing.
Follow Step one for traditional pie.
Put ¾ cup of cobbler batter down in the blind baked pie shell and spread evening with a metal spatula. Return to the oven and bake at 325° for 15-20 minutes until cobbler filling is puffy and golden (it doesn’t need to be baked all the way through).
Top with about 1-½ cups of peach or peach/ berry filling (it will sink down into the cobbler batter). Top with another ½ cup of cobbler batter, using a spatula to spread over the fruit filling. Cover generously with crisp topping.
Return to 325° oven and bake for 50 minutes until crisp topping and cobbler filling are golden. While baking, place a sheet pan on the top shelf of the oven to protect the piecrust from becoming too dark before the filling is baked.
Cobbler or Crisp
Follow above instructions for traditional pie or cobbler pie, using a 9”X13” baking dish instead of a pie shell as your baking vessel. Another great option for topping, instead of or in addition to the crumb topping, is to use your favorite buttermilk biscuit recipe.