Here’s a delightful Grandma’s Peach Cobbler Pie recipe, perfect for capturing those nostalgic, comforting flavors:
Ingredients:
Pie Crust:
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup unsalted butter, chilled and cut into small cubes
- 6-8 tablespoons ice-cold water
Peach Filling:
- 6-7 fresh peaches, peeled, pitted, and sliced (or 2 cans of sliced peaches, drained)
- ¾ cup sugar
- 1 tablespoon lemon juice
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 2 tablespoons cornstarch (for thickening)
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter, cut into small pieces
Cobbler Topping:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup milk
- ¼ cup unsalted butter, melted
Instructions:
1. Prepare the pie crust:
- In a large bowl, whisk together the flour, salt, and sugar.
- Cut the chilled butter into the flour mixture using a pastry cutter or fork until it resembles coarse crumbs.
- Gradually add the ice-cold water, one tablespoon at a time, and mix until the dough comes together.
- Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Roll out the chilled dough on a lightly floured surface and fit it into a 9-inch pie dish. Trim the edges and refrigerate the crust while preparing the filling.
2. Make the peach filling:
- In a large bowl, combine the sliced peaches, sugar, lemon juice, cinnamon, nutmeg, cornstarch, and vanilla extract. Gently toss until the peaches are well-coated.
- Let the mixture sit for about 10 minutes to allow the flavors to blend.
3. Prepare the cobbler topping:
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the milk and melted butter, stirring until just combined. Set aside.
4. Assemble the pie:
- Preheat your oven to 375°F (190°C).
- Pour the peach filling into the prepared pie crust. Dot the top of the filling with small pieces of butter.
- Spoon dollops of the cobbler topping over the peaches, leaving some gaps for the peaches to peek through.
5. Bake:
- Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 40-45 minutes or until the crust is golden brown and the peach filling is bubbling.
- If the crust or cobbler topping starts to brown too quickly, cover the edges with aluminum foil.
6. Serve:
- Let the peach cobbler pie cool for 10-15 minutes before serving. It’s perfect with a scoop of vanilla ice cream or a dollop of whipped cream!
Enjoy this delicious, homey pie that’s sure to bring back fond memories!
