1. Prepare the Pie Crust
- Combine Dry Ingredients:
- In a large bowl, whisk together 2 1/2 cups all-purpose flour, 1/4 cup granulated sugar, and 1/4 teaspoon salt.
- Cut in Butter:
- Add 1 cup cold unsalted butter (cut into small cubes) to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- Add Water:
- Gradually add 1/4 cup ice water, a tablespoon at a time, mixing until the dough just comes together. If needed, add more ice water, one tablespoon at a time, until the dough holds together when pressed.
- Chill the Dough:
- Divide the dough in half and shape into discs. Wrap each disc in plastic wrap and refrigerate for at least 30 minutes.
2. Prepare the Peach Filling
- Combine Ingredients:
- In a large bowl, mix together 6 cups sliced peaches, 1 cup granulated sugar, 1/4 cup packed brown sugar, 2 tablespoons cornstarch, 1 teaspoon lemon juice, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and a pinch of salt. Toss until the peaches are well-coated.
- Set Aside:
- Set the peach mixture aside while you prepare the crust and topping.
3. Prepare the Cobbler Topping
- Combine Dry Ingredients:
- In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup granulated sugar, 1/4 cup packed brown sugar, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
- Cut in Butter:
- Add 1/2 cup cold unsalted butter (cut into small pieces) to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- Add Milk and Vanilla:
- Stir in 1/2 cup milk and 1/2 teaspoon vanilla extract until just combined.
4. Assemble the Pie
- Preheat Oven:
- Preheat your oven to 375°F (190°C).
- Roll Out Crust:
- On a lightly floured surface, roll out one of the dough discs into a 12-inch circle. Transfer to a 9-inch pie dish, gently pressing it into the bottom and sides. Trim any excess dough.
- Add Peach Filling:
- Pour the prepared peach filling into the pie crust, spreading it evenly.
- Add Cobbler Topping:
- Drop spoonfuls of the cobbler topping over the peach filling, spreading it out as evenly as possible.
- Roll Out Top Crust (Optional):
- If you prefer a top crust, roll out the second dough disc and place it over the cobbler topping. Trim and crimp the edges, and cut a few slits in the top to allow steam to escape.
5. Bake the Pie
- Bake:
- Bake in the preheated oven for 45-55 minutes, or until the topping is golden brown and the filling is bubbly. If the edges of the crust or topping begin to brown too quickly, cover them with aluminum foil.
- Cool:
- Allow the pie to cool completely on a wire rack before serving to let the filling set.
6. Serve and Enjoy
- Garnish (Optional):
- Dust with powdered sugar if desired.
- Serve:
- Serve warm or at room temperature. For extra indulgence, top with vanilla ice cream or whipped cream.
Tips for Perfection
- Peach Preparation: Use ripe peaches for the best flavor. If peaches are not in season, frozen peaches work well; just make sure to thaw and drain them before using.
- Crispy Topping: For a crunchier topping, you can sprinkle additional granulated sugar over the cobbler topping before baking.
- Pie Crust: For an extra flaky crust, avoid overworking the dough and ensure your butter is very cold.
Conclusion
Grandma’s Peach Cobbler Pie is a nostalgic and delightful dessert that brings together the best elements of a classic peach pie and a comforting cobbler. With its sweet, juicy peach filling and crumbly, golden topping, this pie is sure to become a favorite in your household. Enjoy the comforting taste of homemade goodness with every delicious bite!