Peach Cobbler Pie

Prep Time:

30 minutes

Cook Time:

45 minutes

Total Time:

1 hour 15 minutes

Servings:

8 slices

Difficulty Level:

Introduction

There’s something timeless and heartwarming about a fresh-baked Peach Cobbler Pie. Combining the best elements of a juicy peach cobbler and a flaky pie, this dessert is a Southern-inspired treat that’s perfect for any occasion. Whether it’s a summer barbecue, a Sunday dinner, or a holiday celebration, this recipe delivers sweet, buttery flavor and the rich aroma of baked peaches in every slice.

With its golden crust, gooey cinnamon-peach filling, and crumbly topping, the Peach Cobbler Pie strikes a perfect balance between rustic comfort food and a classic baked dessert.

---

Ingredients

For the Pie Crust (or use pre-made 9-inch pie crust):

• 1 1/4 cups all-purpose flour

• 1/2 cup (1 stick) unsalted butter, chilled and cubed

• 1/4 teaspoon salt

• 2–4 tablespoons ice-cold water

For the Peach Filling:

• 5 cups fresh or frozen sliced peaches (about 6–7 medium peaches)

• 1/2 cup granulated sugar

• 1/4 cup brown sugar (light or dark)

• 2 tablespoons cornstarch

• 1 tablespoon lemon juice

• 1 teaspoon vanilla extract

• 1 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• Pinch of salt

For the Cobbler Topping:

• 1 cup all-purpose flour

• 1/3 cup granulated sugar

• 1/3 cup brown sugar

• 1 teaspoon baking powder

• 1/2 teaspoon ground cinnamon

• 1/2 cup unsalted butter, melted

• 1/4 teaspoon salt

• 1/4 cup milk (any kind)

Optional Topping:

• 1 tablespoon turbinado sugar (for extra crunch)

• Vanilla ice cream or whipped cream for serving

---

Step-by-Step Instructions

1. Prepare the Pie Crust

If you’re making a homemade crust:

1. In a large mixing bowl, combine the flour and salt.

2. Cut in the chilled butter using a pastry cutter or fork until the mixture resembles coarse crumbs.

3. Gradually add ice water, 1 tablespoon at a time, mixing gently until the dough comes together.

4. Form into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.

5. Once chilled, roll the dough out on a floured surface and fit it into a 9-inch pie dish. Trim excess and crimp the edges. Place the crust back in the fridge while preparing the filling.

If using store-bought pie crust, simply fit it into your pie dish and keep it chilled.

---

2. Make the Peach Filling

1. In a large saucepan over medium heat, combine the peaches, both sugars, cornstarch, lemon juice, vanilla, cinnamon, nutmeg, and a pinch of salt.

2. Stir occasionally and let the mixture cook for about 8–10 minutes until the juices thicken slightly and the peaches are soft but not mushy.

3. Remove from heat and let it cool slightly for 10–15 minutes. This helps prevent the crust from becoming soggy.

---

3. Make the Cobbler Topping

1. In a separate mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, cinnamon, and salt.

2. Add the melted butter and milk. Stir until just combined. The mixture should be thick and slightly sticky, like biscuit dough.

---

4. Assemble the Pie

1. Preheat your oven to 375°F (190°C).

2. Pour the peach filling into the chilled pie crust.

3. Drop spoonfuls of the cobbler topping over the peaches. It’s okay if some of the filling peeks through.

4. Optional: Sprinkle turbinado sugar on top for a crunchy, golden finish.

5. Bake the Pie

1. Bake the pie for 40–45 minutes, or until the topping is golden brown and the filling is bubbling.

2. If the crust edges start browning too quickly, cover them with foil or a pie shield.

3. Remove from oven and let the pie rest for at least 30 minutes before serving. This allows the filling to set.

6. Serve and Enjoy

Serve your Peach Cobbler Pie warm or at room temperature. It’s absolutely delicious on its own, but even better with a scoop of vanilla ice cream or a dollop of whipped cream.

Tips for Success

• Fresh vs. Frozen Peaches: If using frozen peaches, thaw and drain them before cooking to avoid excess liquid.

• Make Ahead: The pie can be made a day in advance. Reheat gently in the oven before serving if desired.

• Spice It Up: Add a dash of ground ginger or cardamom to the filling for a unique twist.

• Crust Alternative: For a quicker option, use a graham cracker or cookie crust.

---

Storage Instructions

• Room Temperature: Store loosely covered for up to 1 day.

• Refrigerator: Store in an airtight container for up to 4–5 days.

• Freezer: Wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Reheat in the oven before serving.

---

Nutritional Information (Per Slice)

Note: Nutritional values are approximate and may vary based on ingredients and portion sizes.