Serves 8
135 min
Peach Cobbler Pie
Recipe GLPRa9823a1f0ed1ac
A classic Southern dessert combining a tender, buttery pie crust with a spiced peach filling and a golden, biscuit-like cobbler topping. This comforting pie is perfect for summer gatherings and is best served warm with a dollop of whipped cream or vanilla ice cream.
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Ingredients
1/3 cup all-purpose flour (for crust)
1/2 teaspoon salt (divided: 1/4 tsp for crust, 1/4 tsp for topping)
1/4 cup plus 2 tablespoons unsalted butter, cold and cubed (for crust)
3 to 4 tablespoons ice water
6 cups fresh peaches, peeled and sliced (about 6-8 medium)
2/3 cup granulated sugar (for filling)
2 tablespoons all-purpose flour (for filling)
1/4 teaspoon ground cinnamon (for filling)
1 teaspoon fresh lemon juice
1/3 cup all-purpose flour (for topping)
1 tablespoon granulated sugar (for topping)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt (for topping)
1/4 cup unsalted butter, cold and cubed (for topping)
1/2 cup cold buttermilk
Directions
Combine 1/3 cup flour and 1/4 teaspoon salt in a medium mixing bowl.
Add the cubed cold butter to the flour mixture and use a pastry blender or fork to work the butter into the flour until the mixture resembles small peas.
Add ice water one tablespoon at a time, stirring gently with a fork until the dough just begins to hold together. Transfer the dough to a lightly floured surface and knead gently 2-3 times to bring any dry bits together, being careful not to overwork the dough. Wrap in plastic wrap and refrigerate for at least 2 hours.
Preheat your oven to 400°F. On a floured surface, roll the chilled dough into a rough 12-inch circle. Transfer to a 9-inch pie dish and trim the edges neatly.
In a large bowl, combine the sliced peaches, 2/3 cup sugar, 2 tablespoons flour, 1/4 teaspoon cinnamon, and lemon juice. Toss gently until the peaches are evenly coated. Pour the filling into the prepared pie crust.
For the topping, combine 1/3 cup flour, 1 tablespoon sugar, baking powder, baking soda, and 1/4 teaspoon salt in a large bowl and whisk to combine.
Add the cold cubed butter to the dry topping ingredients and use a pastry blender or fork to cut the butter into the flour until the mixture resembles small peas.
Pour in the cold buttermilk and stir gently until just combined; do not overmix. The dough should be slightly thick and drop easily from a spoon.
Drop spoonfuls of the cobbler topping over the peach filling, spacing them evenly but not completely covering the filling.
Bake for 45 to 60 minutes until the topping is golden brown and the peach filling is bubbling around the edges. If the topping browns too quickly, cover loosely with aluminum foil for the remaining baking time.
Remove from the oven and allow the pie to cool for at least 20 minutes before serving.
Serve warm with whipped cream or vanilla ice cream if desired.
