Are you ready to bake a warm, comforting, and utterly delicious peach cobbler pie? This isn't your average cobbler – we're combining the best of both worlds: the juicy filling of a peach cobbler and the flaky crust of a classic pie. Get ready to impress your friends and family with this irresistible dessert!
Ingredients You'll Need:
For the Peach Filling:
- 6 cups fresh, ripe peaches, peeled and sliced (about 6-8 medium peaches)
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 cup lemon juice
- 2 tablespoons butter, cut into small pieces
For the Pie Crust:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, chilled and cut into cubes
- 1/2 cup ice water
Instructions:
Making the Peach Filling:
- Prepare the Peaches: Wash, peel, and slice your peaches. The riper the peaches, the better the flavor!
- Combine Dry Ingredients: In a large bowl, whisk together the sugar, flour, cornstarch, cinnamon, nutmeg, and allspice.
- Add Peaches and Lemon Juice: Gently fold in the sliced peaches and lemon juice. The lemon juice helps prevent browning and adds a bright, fresh flavor.
- Mix Well: Stir until the peaches are evenly coated with the dry ingredients.
- Prepare the Baking Dish: Grease a 9-inch deep-dish pie plate.
Making the Pie Crust:
- Combine Dry Ingredients: In a large bowl, whisk together the flour and salt.
- Cut in the Butter: Add the chilled butter cubes and use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. Work quickly to keep the butter cold.
- Add Ice Water: Gradually add the ice water, mixing until the dough just comes together. Don't overmix.
- Chill the Dough: Form the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes. This will prevent the crust from shrinking during baking.
Assembling and Baking the Peach Cobbler Pie:
- Roll Out the Dough: On a lightly floured surface, roll out half of the dough into a circle large enough to fit your pie plate.
- Transfer to Pie Plate: Carefully transfer the dough to the prepared pie plate. Trim and crimp the edges.
- Add the Filling: Pour the peach filling into the pie crust. Dot the top with the butter pieces.
- Top with Remaining Dough: Roll out the remaining dough and either cut it into strips for a lattice top or place it over the filling as a solid top crust. Cut slits in the top crust to allow steam to escape. Crimp the edges to seal.
- Bake: Bake in a preheated oven at 375°F (190°C) for 50-60 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover the edges with foil.
- Cool and Serve: Let the pie cool completely before serving. Enjoy warm with a scoop of vanilla ice cream!
Tips for the Best Peach Cobbler Pie:
- Use ripe peaches: The flavor of your cobbler will depend heavily on the quality of your peaches.
- Don't overmix the filling: Overmixing can make the filling tough.
- Chill the dough: Chilling the dough is crucial for a flaky crust.
- Use a deep-dish pie plate: This will prevent the filling from overflowing.
- Let it cool: Allow the pie to cool completely before serving to allow the filling to set.
This peach cobbler pie recipe is sure to become a family favorite. The combination of sweet peaches, warm spices, and a flaky crust is simply irresistible! Enjoy!
