Grandma’s Peach Cobbler Pie

Grandma’s Peach Cobbler Pie is a comforting, homestyle dessert that combines the delicious flavors of juicy peaches with a buttery, crumbly topping. It’s the perfect treat for a cozy family gathering or a special occasion. Here’s how to make it:

Ingredients:

For the Peach Filling:

• 6 cups fresh or frozen peaches, sliced (about 4-5 medium peaches)
• 1/2 cup granulated sugar
• 2 tbsp cornstarch (for thickening)
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg (optional, for added flavor)
• 1 tbsp lemon juice (to balance the sweetness)
• Pinch of salt

For the Cobbler Topping:

• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/4 tsp salt
• 1/2 cup (1 stick) unsalted butter, cold and cut into small cubes
• 1/4 cup milk (whole milk or buttermilk for extra richness)
• 1 tsp vanilla extract

For the Pie Crust:

• 1 pie crust (store-bought or homemade, enough for a 9-inch pie)
• 1 tbsp butter (for greasing)

Optional Garnish:

• Whipped cream or vanilla ice cream

Instructions:

1. Prepare the Peach Filling:
   • In a large bowl, combine the sliced peaches, sugar, cornstarch, cinnamon, nutmeg, lemon juice, and a pinch of salt.
   • Gently toss the ingredients together, making sure the peaches are evenly coated with the sugar mixture. Set aside to allow the juices to form.
2. Preheat the Oven:
   • Preheat your oven to 375°F (190°C).
3. Prepare the Pie Crust:
   • If using a store-bought crust, roll it out and place it into a 9-inch pie pan.
   • If using homemade crust, roll out the dough and transfer it to the pie pan, trimming any excess dough and crimping the edges to make a decorative border.
   • Lightly butter the bottom of the crust to prevent sogginess.
4. Make the Cobbler Topping:
   • In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
   • Add the cold, cubed butter to the flour mixture. Use a pastry cutter, fork, or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized bits of butter.
   • Pour in the milk and vanilla extract, stirring until just combined into a thick batter. Don’t overmix.
5. Assemble the Pie:
   • Pour the prepared peach filling into the pie crust, spreading it evenly.
   • Drop spoonfuls of the cobbler topping over the peaches. The topping doesn’t need to cover the entire surface; it will spread and puff up as it bakes.
6. Bake the Pie:
   • Place the pie on a baking sheet to catch any drips, and bake for 45-50 minutes or until the topping is golden brown and the peach filling is bubbling.
   • If the topping begins to brown too quickly, you can cover the edges with foil to prevent burning.
7. Cool and Serve:
   • Allow the pie to cool for about 15-20 minutes before serving, so the filling can set.
   • Serve with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.

Tips:

• You can use canned peaches if fresh ones are not available. Be sure to drain them well and reduce the sugar slightly, as canned peaches can be sweeter.
• For added depth of flavor, you can add a splash of bourbon or vanilla extract to the peach filling.
• This pie can be made ahead and reheated in the oven. Just cover it with foil and bake at 350°F for 15-20 minutes.

Enjoy this warm, fruity, and comforting peach cobbler pie, just like Grandma used to make!