Grandma’s Peach Cobbler Pie

Ingredients

For the filling:

• 6–8 fresh ripe peaches, peeled and sliced (or use 2 cans of sliced peaches, drained)
• ¾ cup granulated sugar
• ¼ cup brown sugar
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• 2 tbsp cornstarch (for thickening)

For the crust:

• 1 pie crust (store-bought or homemade)
• Optional: second crust for lattice or full top

For the topping (optional):

• 2 tbsp melted butter
• 1 tbsp sugar + ½ tsp cinnamon (for sprinkling)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Prepare the filling:
   • In a large bowl, combine the sliced peaches, sugars, cinnamon, nutmeg, vanilla, lemon juice, and cornstarch. Mix gently until the peaches are well coated.
3. Assemble the pie:
   • Roll out the pie crust and fit it into a 9-inch pie dish.
   • Pour the peach mixture into the crust.
   • If using a top crust, place it over the filling and crimp the edges to seal. You can use a lattice pattern or make small slits in a solid top crust for steam to escape.
4. Add topping:
   • Brush the crust with melted butter and sprinkle with cinnamon sugar, if desired.
5. Bake:
   • Place pie on a baking sheet (to catch drips) and bake for 45–50 minutes, or until the crust is golden brown and filling is bubbly.
6. Cool:
   • Let the pie cool for at least 30 minutes to allow the filling to set before slicing.

Serve warm with a scoop of vanilla ice cream for the ultimate comfort dessert! 🍨

Let me know if you’d like a version with a biscuit topping or in cobbler style!