Peach Cobbler Pie is a delightful fusion of two classic Southern desserts: the rich, fruit-filled goodness of peach cobbler and the buttery, flaky crust of a traditional pie. This dessert features a homemade pie crust filled with sweet, cinnamon-spiced peaches and topped with a golden, biscuit-style cobbler topping. It’s the perfect summer dessert, especially when served warm with a scoop of vanilla ice cream. Whether you’re baking for a picnic, a holiday, or just a cozy night in, this pie is sure to impress.
Ingredients:
For the Pie Crust:
- 1¼ cups all-purpose flour
- 1 teaspoon granulated sugar
- ½ teaspoon salt
- ½ cup unsalted butter, cold and cubed
- ¼ cup buttermilk (plus more as needed)
For the Peach Filling:
- 6 cups fresh peaches, sliced (or frozen, unthawed)
- ⅔ cup granulated sugar
- ⅓ cup all-purpose flour
- ¼ teaspoon ground cinnamon
- 1 teaspoon lemon juice
For the Cobbler Topping:
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 3 tablespoons unsalted butter, cold and cubed
- ½ cup buttermilk
Optional:
- 1 egg, beaten (for egg wash)
- Cinnamon sugar for sprinkling
- Vanilla ice cream or whipped cream for serving
📌 Source: Completely Delicious – Peach Cobbler Pie
Instructions:
1. Make the Pie Crust
- In a bowl, whisk together flour, sugar, and salt.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Add buttermilk and stir until the dough comes together. Add more buttermilk a teaspoon at a time if needed.
- Shape into a disk, wrap in plastic, and chill for at least 1 hour.
2. Prepare the Filling
- In a large bowl, toss sliced peaches with sugar, flour, cinnamon, and lemon juice.
- Set aside while you prepare the crust and topping.
3. Roll Out the Crust
- On a floured surface, roll the chilled dough into a 12-inch circle.
- Transfer to a 9-inch pie dish, trim the edges, and crimp as desired.
- Chill the crust in the freezer while you make the topping.
4. Make the Cobbler Topping
- In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Cut in the butter until the mixture resembles small peas.
- Stir in buttermilk just until combined. The dough will be thick and sticky.
5. Assemble the Pie
- Preheat oven to 400°F (200°C).
- Pour the peach filling into the prepared pie crust.
- Drop spoonfuls of cobbler dough over the top of the peaches.
- Brush the topping and crust edges with egg wash if using, and sprinkle with cinnamon sugar.
6. Bake
- Bake for 45–60 minutes, or until the topping is golden brown and the filling is bubbling.
- If the crust browns too quickly, cover the edges with foil.
7. Cool and Serve
- Let the pie cool for at least 20 minutes to allow the filling to set.
- Serve warm with vanilla ice cream or whipped cream.
Serving Suggestions:
- Best served warm with a scoop of vanilla ice cream.
- Pairs beautifully with iced tea or a chilled glass of white wine.
- Great for summer cookouts, potlucks, or Sunday dinners.
Tips & Variations:
- No fresh peaches? Use frozen peaches straight from the freezer—no need to thaw.
- Add-ins: Try a handful of raspberries or blueberries for a fruity twist.
- Make ahead: Prepare the crust and filling a day in advance and assemble before baking.
Time & Yield:
- Prep Time: 30 minutes
- Chill Time: 1 hour
- Bake Time: 45–60 minutes
- Total Time: ~2½ hours
- Serves: 8–10
- Calories: ~329 per slice
Would you like a gluten-free version or a shortcut using store-bought crust? I’d be happy to help you customize it!