Here’s a sweet, old-fashioned Peach Cobbler Pie — the best of both worlds with a flaky pie crust and a buttery cobbler-style topping 🍑🥧
🍑 Peach Cobbler Pie
🛒 Ingredients
Pie Filling
- 5–6 cups fresh peaches, peeled & sliced
(or 4 cups frozen, thawed & drained) - ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 tbsp cornstarch
- 1 tsp lemon juice
- 1 tsp vanilla extract
- ½ tsp cinnamon
- ¼ tsp nutmeg
- Pinch of salt
Crust
- 1 unbaked 9-inch pie crust
Cobbler Topping
- 1 cup all-purpose flour
- ½ cup sugar
- 1½ tsp baking powder
- ¼ tsp salt
- ½ cup cold butter, cubed
- ¼ cup milk or heavy cream
🔪 Instructions
- Preheat oven to 375°F (190°C).
- Prepare filling
- Toss peaches with sugars, cornstarch, lemon juice, vanilla, spices, and salt.
- Assemble pie
- Place pie crust in a pie dish.
- Spoon peach filling evenly into crust.
- Make cobbler topping
- Mix flour, sugar, baking powder, and salt.
- Cut in butter until crumbly.
- Stir in milk just until combined.
- Top pie
- Drop spoonfuls of topping over peaches (don’t spread completely).
- Bake
- Bake 45–55 minutes, until topping is golden and filling is bubbling.
- Cover edges loosely with foil if browning too fast.
- Cool & serve
- Cool at least 30 minutes before slicing.
🍨 Serving Ideas
- Vanilla ice cream
- Fresh whipped cream
- Drizzle of caramel sauce
🌟 Tips & Variations
- Southern-style: Add 1 tbsp bourbon to the filling
- Extra crunch: Sprinkle cinnamon sugar on topping before baking
- Gluten-free: Use GF flour blend for topping
- Canned peaches: Drain very well and reduce sugar by ¼ cup
If you want, I can also share:
- A deep-dish version
- A brown sugar oat cobbler topping
- A no-crust peach cobbler pie
- A mini individual pie version
Just tell me 😊
