Grandma’s Peach Cobbler Pie
Ingredients
For the Filling:
- 5-6 fresh peaches (or 1.5 lbs canned peaches, drained)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg (optional)
- 1 tbsp lemon juice
For the Topping:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 1/4 cup milk
- 1 large egg
- 1 tsp vanilla extract
For the Crust (optional):
- 1 store-bought or homemade pie crust
Instructions
- Prepare the Crust (if using)
Preheat the oven to 375°F (190°C). Roll out the pie crust and fit it into a 9-inch pie dish. Trim and crimp the edges. Blind-bake the crust for 10 minutes to prevent it from becoming soggy. - Make the Peach Filling
If using fresh peaches, peel and slice them. In a large bowl, mix the peaches with granulated sugar, brown sugar, cornstarch, vanilla extract, cinnamon, nutmeg, and lemon juice. Let the mixture sit for 10 minutes. - Prepare the Topping
In a medium bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, combine the melted butter, milk, egg, and vanilla. Stir the wet ingredients into the dry ingredients until just combined. - Assemble the Pie
Pour the peach filling into the pie crust or directly into the greased pie dish if skipping the crust. Spread the topping evenly over the peaches. - Bake
Bake for 40-45 minutes, or until the topping is golden brown and the peach filling is bubbling. - Cool and Serve
Allow the cobbler pie to cool for at least 15 minutes. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
This pie combines the flaky crust of a classic pie with the comforting crumble of a cobbler. Perfect for family gatherings! 🍑✨
