Peach Cobbler Pie is a delightful twist on two classic desserts. It combines the comforting warmth of peach cobbler with the satisfying crust of a pie, creating a truly unforgettable treat. This recipe is easy to follow, even if you’re not an experienced baker, and the results are guaranteed to impress.
Why You Will Love This Recipe
This Peach Cobbler Pie recipe is special because it offers the best of both worlds. The juicy, sweet peaches baked under a flaky pie crust create a symphony of flavors and textures. Unlike a traditional cobbler, the pie crust adds a lovely buttery crunch that perfectly complements the soft, warm filling. The entire recipe is quite straightforward, using simple ingredients you likely already have in your pantry. Plus, the aroma that fills your kitchen while it bakes is simply divine! This homemade peach cobbler pie is always a crowd-pleaser.
Ingredients
- 1 box (14.1 ounces) refrigerated pie crusts
- 6 cups fresh or frozen sliced peaches (if frozen, thaw and drain excess liquid)
- ¾ cup granulated sugar
- ¼ cup all-purpose flour
- 2 tablespoons butter, cut into small pieces
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 tablespoon lemon juice
- 1 large egg, beaten (for egg wash)
- Turbinado sugar (for sprinkling, optional)
Step-by-Step Instructions
1. Prepare the Crust:
Unroll one pie crust and place it in a 9-inch pie plate. Gently press the crust into the bottom and up the sides of the plate. Trim any excess crust hanging over the edge and crimp the edges to create a decorative border.
2. Mix the Peach Filling:
In a large bowl, combine the sliced peaches, granulated sugar, all-purpose flour, cinnamon, nutmeg, and salt. Gently toss everything together until the peaches are evenly coated. Stir in the lemon juice. This helps brighten the flavors of the peach cobbler pie.
3. Fill the Pie Crust:
Pour the peach mixture into the prepared pie crust. Dot the top of the filling with the small pieces of butter.
4. Top with the Second Crust:
Unroll the second pie crust. You can either place it directly over the filling, making sure to cut slits in the top to allow steam to escape, or cut it into strips to create a lattice top. If using a full crust, trim the edges and crimp them together with the bottom crust. If using a lattice, weave the strips over and under each other, then trim and crimp the edges.
5. Add Egg Wash and Sugar (Optional):
Brush the top crust with the beaten egg. This will give it a beautiful golden-brown color. If desired, sprinkle the top with turbinado sugar for added sweetness and sparkle.
6. Bake the Pie:
Bake in a preheated oven at 375°F (190°C) for 45-55 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can tent it with foil for the last 15-20 minutes of baking.
7. Cool Before Serving:
Remove the Peach Cobbler Pie from the oven and let it cool on a wire rack for at least 2-3 hours before slicing and serving. This allows the filling to set slightly and prevents it from being too runny.
Serving Suggestions
Peach Cobbler Pie is delicious served warm or at room temperature. For a truly decadent experience, top each slice with a scoop of vanilla ice cream or a dollop of whipped cream. The cool creaminess perfectly complements the warm, sweet pie.
This pie is perfect for potlucks, family gatherings, or simply as a comforting dessert on a cozy evening. Its rustic charm makes it a beautiful centerpiece for any table. It’s also a fantastic way to use up fresh peaches during peach season.
Consider pairing a slice of warm Peach Cobbler Pie with a cup of coffee or tea. The flavors complement each other wonderfully, creating a satisfying and comforting experience.
Storage and Reheating
To store leftover Peach Cobbler Pie, cover it loosely with plastic wrap or aluminum foil and keep it in the refrigerator. It will stay fresh for up to 3-4 days.
For reheating, you can warm individual slices in the microwave for 30-60 seconds, or reheat the entire pie in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. This will restore some of the crust’s crispness.
Key Details
- Prep Time: 20 minutes
- Cook Time: 45-55 minutes
- Servings: 8 slices
- Equipment: 9-inch pie plate, large bowl, measuring cups and spoons, wire rack
Peach Cobbler Pie
Ingredients
- 1 box 14.1 ounces refrigerated pie crusts
- 6 cups fresh or frozen sliced peaches if frozen, thaw and drain excess liquid
- ¾ cup granulated sugar
- ¼ cup all-purpose flour
- 2 tablespoons butter cut into small pieces
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 tablespoon lemon juice
- 1 large egg beaten (for egg wash)
- Turbinado sugar for sprinkling, optional
Instructions
- Prepare the Crust: Unroll one pie crust and place it in a 9-inch pie plate. Gently press the crust into the bottom and up the sides of the plate. Trim any excess crust hanging over the edge and crimp the edges to create a decorative border.
- Mix the Peach Filling: In a large bowl, combine the sliced peaches, granulated sugar, all-purpose flour, cinnamon, nutmeg, and salt. Gently toss everything together until the peaches are evenly coated. Stir in the lemon juice. This helps brighten the flavors of the peach cobbler pie.
- Fill the Pie Crust: Pour the peach mixture into the prepared pie crust. Dot the top of the filling with the small pieces of butter.
- Top with the Second Crust: Unroll the second pie crust. You can either place it directly over the filling, making sure to cut slits in the top to allow steam to escape, or cut it into strips to create a lattice top. If using a full crust, trim the edges and crimp them together with the bottom crust. If using a lattice, weave the strips over and under each other, then trim and crimp the edges.
- Add Egg Wash and Sugar (Optional): Brush the top crust with the beaten egg. This will give it a beautiful golden-brown color. If desired, sprinkle the top with turbinado sugar for added sweetness and sparkle.
- Bake the Pie: Bake in a preheated oven at 375°F (190°C) for 45-55 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can tent it with foil for the last 15-20 minutes of baking.
- Cool Before Serving: Remove the Peach Cobbler Pie from the oven and let it cool on a wire rack for at least 2-3 hours before slicing and serving. This allows the filling to set slightly and prevents it from being too runny.