This recipe combines the best of both worlds: the warm, comforting flavors of a classic peach cobbler with the satisfying crust of a traditional pie. It’s a sweet, rustic dessert perfect for summer gatherings or cozy evenings.
Ingredients:
- For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
- 1/4 cup cold vegetable shortening, cut into small cubes
- 4-6 tablespoons ice water
- For the Peach Filling:
- 6-8 ripe peaches, peeled, pitted, and sliced (about 6 cups)
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 tablespoon lemon juice
- 2 tablespoons of butter cut into small pieces.
- For the Cobbler Topping:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup milk
- 2 tablespoons melted butter.
- Optional:
- 1 egg, beaten (for egg wash)
- Coarse sugar (for sprinkling)
- Vanilla ice cream (for serving)
Instructions:
- Prepare the Crust:
- In a medium bowl, whisk together the flour and salt.
- Cut in the cold butter and shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together.
- Form the dough into a disk, wrap it in plastic wrap, and chill for at least 30 minutes.
- On a lightly floured surface, roll out the dough to a 12-inch circle.
- Transfer the dough to a 9-inch pie plate. Trim and crimp the edges. Chill while you prepare the filling.
- Prepare the Peach Filling:
- In a large bowl, combine the sliced peaches, granulated sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice. Gently toss to coat.
- Pour the peach filling into the prepared pie crust.
- Distribute the small pieces of butter evenly over the top of the peach filling.
- Prepare the Cobbler Topping:
- In a medium bowl, combine the flour, sugar, baking powder, and salt.
- Add the milk and melted butter, and stir until just combined.
- Drop spoonfuls of the cobbler topping over the peach filling. It will spread as it bakes, but it doesn’t have to cover it completely.
- Bake the Pie:
- Preheat oven to 375°F (190°C).
- Optional: lightly brush the crust edges with the beaten egg and sprinkle with coarse sugar.
- Bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbly.
- If the crust is browning too quickly, cover the edges with foil.
- Let the pie cool for at least 30 minutes before serving.
- Serve:
- Serve warm, preferably with a scoop of vanilla ice cream.
Grandma’s Tips:
- Use ripe but firm peaches for the best texture.
- Don’t overmix the crust dough; it should be slightly crumbly.
- Adjust the sugar according to the sweetness of your peaches.
- If you do not have fresh peaches, you can use canned peaches, drain them well, and reduce the sugar in the recipe.
- Enjoy!