Peach Cobbler Pie Recipe

Is it a pie? Is it a cobbler? It’s both! Inspired by my grandma, I took the best of both worlds and created this peach cobbler pie recipe. Sweet yummy peaches inside this flaky tender crust. Take this peach cobbler pie to your next family event for everyone to enjoy.

My grandmother used to make the best peach cobbler, hands down. It was considered gold in the family. Since she didn’t make them often, you dropped whatever you were doing whenever she did to get a piece. There was usually one catch to getting her peach cobbler though…don’t tell anyone else.

I wish I had her recipe. Grandma knew it by heart and never wrote it down. She knew if the crust was too dry or too wet by working with the dough. She knew if the peaches needed more sugar or cinnamon with a quick taste. I didn’t understand how this could be possible when I was a child. Now, after making several peach cobblers, I get it. So this is my take on grandma’s peach cobbler with a little twist of my own. But just like grandma, I always make it with lots of love.

What is the difference between a cobbler and a pie?

Now growing up, my family referred to peach pie as peach cobbler. I didn’t even realize that the terms ‘cobbler’ and ‘pie’ weren’t interchangeable until I was an adult. Cobblers are typically made with a biscuit batter or dough that only covers the top of the filling. The dough is usually dolloped on top and has a pieced together look. Whereas a pie’s filling is encased in pastry dough (there’s a top and a bottom). Pie crusts allow you to be more creative with flutes, lattices, cookie cuts, and designs.

What is a cobbler pie?

In my family, peach cobber is technically peach pie. I think of it as the best of both worlds. It has a top crust and a bottom crust. Instead of just butter, the crust is made with butter and shortening giving it a biscuit-like texture. The top crust is imperfect and put together in pieces. The more pieced together the better. This allows for venting of the filling. My favorite part of the crust is the bottom because it soaks up the juices from the pie.

How to Make Peach Cobbler Pie

Kitchen utensils needed:

• Mixing bowls
• Measuring cups
• Measuring spoons
• Mixing spoon
• Knife
• 9×13 pan
• Rolling pin
• Fork or pastry cutter
• colander
• Pastry brush

Ingredients for the crust:

• 4 cups of all-purpose flour
• 1 cup of ice cold water (you probably won’t use all of it)
• 1 1/2 sticks of butter (1 cup)
• 1 cup of butter flavored shortening
• 1/2 cup of sugar
• 1 tbsp of cinnamon
• 1/2 tsp of salt

Ingredients for the filling:

For the Filling:

Drain 2 of the cans of peaches. Then pour the peaches (2 drained; 3 undrained) into a mixing bowl. Add melted butter, brown sugar, 2 tbsp of cinnamon, ginger, and nutmeg to the bowl of peaches. Mix until well incorporated. Generally, this is the point where I give the filling a quick taste to see if it needs anything else. Sometimes I’ll add a little more cinnamon, ginger, and/or brown sugar. My family likes a sweet pie with lots of flavor.

Add 3 tbsp of flour and 1 beaten egg to the filling mixture until incorporated. Set aside in the refrigerator.

For the crust:

I prefer to work with cold flour, cold butter, and cold shortening. So that the dough is easier to work with and tastes better. However, I’ve made this pie with room temperature flour and shortening. It still turned out good and there weren’t any leftovers.

Measure 4 cups of flour into a mixing bowl. Mix in 1 tsp salt, 2 tbsp of cane sugar, and 1 tbsp of cinnamon into the flour until combined.

Then cut the butter and shortening into cubes and place into the bowl with the flour mixture. Using a pastry cutter or fork, cut the butter and shortening into the flour mixture. Do this until the pieces are about the size of a penny and the butter and shortening are evenly coated.

Create a well in the center of the flour mixture then add in about 8 tablespoons of ice water. Slowly mix the flour into the ice water. Add in a tablespoon of water at a time and gently incorporate until the flour begins to stick together. Be careful not to add too much water or you’ll have a sticky mushy mess.

Pour the dough on to a floured surface. Then gently form it into a disc and cut the disc in half. So that you have one for the top crust and one for the bottom crust. Place the dough you’re not working with on a plate and set it in the fridge so that it stays cold.

Roll the dough out using your rolling pin until it is slightly larger than your 9×13 pan. Then gently lift the dough from your surface and place it in the 9×13 pan. I rarely can get the whole thing in the pan at once. I place it in the pan in pieces and press the seams together.

Pour the filling inside the 9×13 pan. Then roll out the second disc until slightly larger than the pan. Gently place the pieces on top of the pie filling. Remember, you’re going for imperfection. Place the pan in the fridge and preheat the oven to 415 degrees.

So that the crust is a pretty golden brown color after baking, you’ll want to mix up an egg wash. Mix 1 egg yolk and 1 tbsp of water together. Once the oven has preheated, brush the egg wash all over the top crust and the edges. If you don’t have a brush, you can use the back of a spoon or your finger. (I’ve done both in a pinch).

Then reduce the oven temperature to 350 degrees for an hour. Place the pie on the middle rack. I usually bake the pie on a cookie sheet, so that if juices over flow my whole house doesn’t smell like burnt peaches. Let the pie cool for about 45 minutes so that the juices can thicken up and so that you don’t burn your tongue.

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What’s your favorite way to eat pie: With or without ice cream? Or are you more of whipped cream person? Tell me in the comments below.