Grandma’s Peach Cobbler Pie is the perfect combination of juicy peach cobbler and flaky homemade pie. Filled with sweet cinnamon-spiced peaches and topped with a golden buttery crust, this comforting dessert tastes just like summer at Grandma’s house. Serve it warm with vanilla ice cream for a classic treat everyone will love.
Prep Time
- Prep Time: 25 minutes
- Bake Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Servings: 8
Equipment
- 9-inch pie dish
- Mixing bowls
- Rolling pin
- Saucepan
- Pastry brush
- Measuring cups and spoons
Ingredients
For the Filling
- 6 cups fresh peaches, peeled and sliced
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 tbsp cornstarch
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tbsp lemon juice
- 1 tsp vanilla extract
For the Crust
- 1 double pie crust (store-bought or homemade)
- 2 tbsp butter, cubed
- 1 egg, beaten (for egg wash)
- 1 tbsp coarse sugar for topping
Ingredient Notes
- Peaches: Fresh ripe peaches give the best flavor, but frozen peaches can also be used.
- Cornstarch: Helps thicken the juicy filling.
- Brown Sugar: Adds a rich caramel-like sweetness.
- Pie Crust: Homemade crust creates a more rustic texture, but store-bought works well for convenience.
Instructions
Step 1: Prepare the Filling
- Preheat oven to 375°F (190°C).
- In a large bowl, combine peaches, granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, lemon juice, and vanilla extract.
- Toss gently until peaches are fully coated.
Step 2: Assemble the Pie
- Roll out one pie crust and place it into a 9-inch pie dish.
- Pour the peach filling into the crust.
- Dot the top with cubed butter.
Step 3: Add the Top Crust
- Place the second crust over the filling or create a lattice pattern.
- Trim and crimp the edges.
- Brush the top with beaten egg and sprinkle with coarse sugar.
Step 4: Bake
- Bake for 45–50 minutes or until the crust is golden brown and the filling is bubbling.
- If the edges brown too quickly, cover them loosely with foil.
Step 5: Cool and Serve
- Allow pie to cool for at least 20 minutes before slicing.
- Serve warm with whipped cream or vanilla ice cream.
Nutrition Facts (Per Serving Approx.)
- Calories: 410
- Carbohydrates: 58g
- Protein: 4g
- Fat: 18g
- Sugar: 34g
- Fiber: 3g
Tips
- Blanch peaches in boiling water for 30 seconds to peel them easily.
- Let the pie cool slightly so the filling can set properly.
- Place a baking sheet under the pie to catch any bubbling juices.
- Add a pinch of ginger for extra warmth and flavor.
Variations
- Berry Peach Cobbler Pie: Add blueberries or raspberries to the filling.
- Crumb Topping: Replace the top crust with a buttery streusel topping.
- Bourbon Peach Pie: Add 1 tablespoon bourbon for a deeper southern flavor.
- Mini Cobbler Pies: Make individual pies using ramekins or mini pie tins.