Grandma’s Peach Cobbler Pie

This classic peach cobbler pie is a treasured family recipe passed down through generations.
It features sweet, juicy peaches simmered with warm spices, then baked inside a flaky golden crust.
Perfect for holidays, gatherings, or anytime you crave comforting homemade dessert.

Ingredients

• 2 lbs sliced frozen peaches (or fresh, peeled and sliced)
• 1 cup granulated sugar
• 8 tbsp unsalted butter
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp cornstarch (optional, for thicker filling)
• 1 tsp vanilla extract
• 1 double pie crust (store-bought or homemade)
• 1 egg, beaten (for egg wash)
• 1 tbsp coarse sugar (optional topping)

Instructions

1. Prepare the Peach Filling

1. In a large saucepan, add the peaches, sugar, cinnamon, nutmeg, and butter.
2. Cook over medium heat, stirring gently, until the peaches soften and release their juices (about 8–10 minutes).
3. If you prefer a thicker filling, mix cornstarch with 2 tbsp water and stir it into the peaches.
4. Add vanilla extract and remove from heat to cool slightly.

2. Prepare the Pie Crust

1. Preheat oven to 400°F (200°C).
2. Place the bottom pie crust into a 9-inch pie dish, pressing it gently into the edges.
3. Pour the peach filling evenly into the crust.
4. Cut strips from the top crust to create a lattice pattern, or place it whole and cut small vents.

3. Assemble and Bake

1. Brush the top crust with the beaten egg for a shiny golden finish.
2. Sprinkle with coarse sugar if desired.
3. Bake for 35–45 minutes, or until the crust is deep golden brown and the filling is bubbling.
4. If the edges brown too quickly, cover them with foil.

Cooling & Serving

Let the pie cool for at least 1 hour before slicing so the filling can set properly.
Serve warm or at room temperature with vanilla ice cream or whipped cream.

Tips

• For richer flavor, add a splash of bourbon to the peach filling.
• Fresh peaches make the pie even more flavorful when in season.
• If using canned peaches, reduce the sugar to 1/2 cup.
• Chill the pie crust before baking for an extra flaky texture.

Storage

• Refrigerate leftovers for up to 4 days.
• Warm slices in the oven or microwave before serving.