Peach Cobbler

Peach cobbler
2 cups all- purpose flour
1 tablespoon granulated sugar
¼ teaspoon salt
6 tablespoons chilled butter, cut in 6 pieces
6 tablespoons ice water
Cooking spray
6 cups sliced peeled peaches [about 3 3/4 pounds]
¾ cup packed brown sugar divided
2 ½ tablespoons all-purpose flour
1 tablespoon vanilla extract
1teaspoon ground cinnamon
1 large egg
1 tablespoon granulated sugar

Preheat oven 375
Lightly spoon 2 cups flour into dry measuring cup, level with a knife. Place flour, 1 tablespoon
granulated sugar and salt in food processor :pulse 2 or 3 times add butter pulse 10 times or until
mixture resembles coarse meal with processor on slowly add ice water through chute, processing just until combined [do not form ball]
Gently press dough into a 4- inch circle. Slightly over lap dough 2 lengths of plastic wrap of overlapping plastic wrap on a damp surface place dough on plastic wrap roll dough, still covered a 15x13-inch rectangle. Place in freezer 5 minutes or until dough plastic wrap can be easily removed, remove top sheets.fit dough .plastic wrap side up into a 2 –quart baking dish coated with cooking spray allowing dough to extend over edges remove remaining plastic wrap.
Combine peaches,1/2 cup brown sugar,2 ½ cup tablespoons flour, vanilla and cinnamon in a large bowl toss gently. Spoon into prepared dish fold edges of dough over peach mixture . Sprinkle remaining ¼ cup brown sugar over mixture.
Combine egg and 1 teaspoon water in a small bowl. Brush egg mixture over dough:
sprinkle with 1 tablespoon granulated sugar. Bake at 375 for 45 minutes or until filling is bubbly and crust is lightly browned. Let stand 30 minutes before serving.