Here’s a classic Grandma’s Peach Cobbler Pie recipe that combines the best of both worlds: the juicy sweetness of peach cobbler with the flaky goodness of pie crust. 🍑🥧
Grandma’s Peach Cobbler Pie Recipe
Ingredients
For the Filling:
- 6–7 ripe peaches (about 6 cups), peeled and sliced
- 3/4 cup granulated sugar
- 1/4 cup brown sugar (optional, for depth of flavor)
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 tbsp cornstarch (or flour, for thickening)
- Pinch of salt
For the Cobbler Topping:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (1 stick) unsalted butter, chilled and cut into cubes
- 1/4 cup boiling water
For the Pie:
- 1 9-inch pie crust (store-bought or homemade)
Instructions
1. Preheat & Prep
Preheat oven to 375°F (190°C). Place your pie crust in a 9-inch pie dish. Crimp the edges if desired.
2. Make the Peach Filling
In a large bowl, combine sliced peaches, sugars, lemon juice, vanilla, cinnamon, nutmeg, salt, and cornstarch. Stir gently until peaches are well coated.
3. Assemble the Pie
Pour the peach filling into the prepared crust.
4. Make Cobbler Topping
In a bowl, whisk together flour, both sugars, baking powder, and salt. Cut in the butter with a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in the boiling water until just combined.
5. Top and Bake
Drop spoonfuls of the cobbler topping over the peach filling. It doesn’t need to cover completely; it will spread as it bakes.
Place the pie on a baking sheet (in case of bubbling over) and bake for 45–55 minutes, or until the topping is golden and filling is bubbly.
6. Cool and Serve
Let the pie cool for at least 1 hour to allow the filling to set. Serve warm with a scoop of vanilla ice cream or whipped cream.
Would you like a printable version or tips for using canned peaches instead of fresh?