Grandma’s Peach Cobbler Pie

Grandma’s Peach Cobbler Pie (Page 2 ) | March 2, 2025

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.
Preheat the Oven:
- Preheat your oven to 375°F (190°C).
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.
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.
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.
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.
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.