🥧 Grandma’s Peach Cobbler Pie
Ingredients:
For the Filling:
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6–8 ripe peaches, peeled and sliced (or use 6 cups frozen/thawed or canned, drained)
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¾ cup granulated sugar
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¼ cup brown sugar
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2 tbsp cornstarch (or flour)
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1 tsp cinnamon
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½ tsp nutmeg
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1 tbsp lemon juice
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1 tsp vanilla extract
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Pinch of salt
For the Pie Crust:
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1 homemade or store-bought pie crust (for bottom)
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Optional: 1 more crust for lattice/top (or use biscuit topping, see variation below)
For the Top (Optional):
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1 egg + 1 tbsp milk (for egg wash)
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Sugar for sprinkling
🥣 Instructions:
1. Prepare Peaches:
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If using fresh peaches, peel (dip in boiling water for 30 seconds to loosen skins), pit, and slice.
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In a large bowl, toss peaches with sugars, cornstarch, cinnamon, nutmeg, lemon juice, vanilla, and a pinch of salt.
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Let sit for 10–15 minutes to macerate (draw out juices).
2. Assemble the Pie:
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Preheat oven to 400°F (200°C).
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Roll out pie crust and place into a 9-inch pie dish.
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Pour peach filling into the crust (include juices).
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Top with lattice crust or full top crust (cut slits for steam).
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Optional: Brush with egg wash and sprinkle with sugar.
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3. Bake:
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Place pie on a baking sheet (to catch drips).
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Bake at 400°F for 20 minutes, then lower temperature to 375°F (190°C) and bake another 30–35 minutes, until the crust is golden and filling is bubbly.
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If crust browns too fast, cover edges with foil.
4. Cool:
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Let cool at least 1–2 hours before slicing (filling will thicken as it cools).
🥄 Serving Suggestions:
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Serve warm with vanilla ice cream or whipped cream.
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For next-day leftovers: reheat in the oven for crisp crust again.
🧁 Variation — Cobbler Topping Instead of Crust:
Replace the top crust with dollops of biscuit dough or a simple batter for a more cobbler-style finish. Want that recipe too?
Let me know if you want this with canned peaches, gluten-free, or mini cobbler pies for individual servings!