Peach Cobbler Pie

Step 1: Prepare the Pie Crust

1. Make the Dough: In a large mixing bowl, whisk together the flour, sugar, and salt. Using a pastry cutter or your fingertips, cut the cold butter into the flour mixture until it resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough comes together when pressed.
2. Chill the Dough: Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. Roll Out the Dough: On a floured surface, roll the dough out into a 12-inch circle, about ¼ inch thick. Gently transfer it to a 9-inch pie dish, pressing it into the bottom and sides. Trim any excess dough, leaving a 1-inch overhang, and crimp the edges.
4. Pre-bake the Crust: Preheat your oven to 375°F (190°C). Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment, and bake for another 5 minutes until the crust is lightly golden. Set aside to cool.

Step 2: Prepare the Peach Filling

5. Make the Filling: In a large bowl, toss the sliced peaches with granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, lemon juice, and vanilla extract. Stir until the peaches are evenly coated.
6. Fill the Pie: Pour the peach filling into the pre-baked pie crust, spreading it out evenly.

Step 3: Make the Cobbler Topping

7. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
8. Cut in the Butter: Using a pastry cutter or your hands, cut the cold butter into the flour mixture until it forms coarse crumbs.
9. Add Wet Ingredients: Stir in the milk and vanilla extract until just combined. The mixture should be slightly thick and sticky.

Step 4: Assemble the Pie

10. Top the Pie: Drop spoonfuls of the cobbler topping over the peaches, leaving some gaps so the peaches can peek through. The topping will spread as it bakes.

Step 5: Bake the Pie

11. Bake the Pie: Place the pie on a baking sheet to catch any drips and bake at 375°F (190°C) for 40-45 minutes, or until the cobbler topping is golden brown and the peach filling is bubbling.
12. Cool: Let the pie cool for at least 30 minutes before serving to allow the filling to set.

Step 6: Serve

13. Enjoy: Serve your Peach Cobbler Pie warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream on top for the ultimate dessert experience.

Tips for Success

• Peeling Peaches: To peel peaches easily, blanch them in boiling water for about 30 seconds, then immediately transfer them to ice water. The skins should slide off easily.
• Make Ahead: You can prepare the pie crust and peach filling ahead of time. Store the pie crust in the fridge and the peach filling in an airtight container for up to 24 hours before assembling.
• Thickening the Filling: If your peaches are extra juicy, you may need to add an extra tablespoon of cornstarch to thicken the filling.

Conclusion

Peach Cobbler Pie is the ultimate combination of two beloved desserts, bringing the best of pie and cobbler together in one heavenly bite. With its buttery crust, juicy peaches, and tender cobbler topping, this dessert is sure to impress. Whether served warm with a scoop of ice cream or enjoyed on its own, it’s a summer (or anytime) treat you’ll want to make again and again!