Grandma’s Peach Cobbler Pie

Step 1: Preheat Your Oven

1. Preheat the oven to 425°F (220°C): This high baking temperature helps the cobbler topping achieve a beautiful golden-brown finish while allowing the peaches to cook down into a syrupy, sweet filling.
2. Prepare the baking dish: Use a 9×13-inch baking dish to accommodate the peach filling and crust. Lightly grease the dish with butter or non-stick spray to prevent sticking and make cleanup easier.

Step 2: Prepare the Fruity Filling

1. Peel and slice the peaches: Start by peeling and slicing 6-8 fresh peaches, depending on their size. You’ll need about 5-6 cups of sliced peaches for the filling. The peaches should be ripe but still firm to ensure they hold their shape during baking.
2. Mix the filling ingredients: In a large bowl, combine the sliced peaches with 1 cup of sugar, 1/4 cup of flour, 1/4 tsp of salt, 1/2 tsp of vanilla essence, 1 tsp of lemon juice, and 1/2 tsp of cinnamon (if using). Gently toss the peaches until they are evenly coated with the mixture. The flour will help thicken the juices as the peaches bake, creating a deliciously gooey filling.
3. Transfer the filling to the baking dish: Pour the peach mixture into the prepared baking dish, spreading it out evenly. The filling will cook down and become bubbly and syrupy as the cobbler bakes.

Step 3: Make the Golden Crust

1. Mix the dry ingredients: In a medium-sized bowl, whisk together 1 cup of flour, 1/4 cup of sugar, 1/4 cup of brown sugar, 1 tsp of baking powder, and 1/2 tsp of salt. This combination of dry ingredients forms the base of the cobbler topping.
2. Cut in the cold butter: Add 6 tbsp of cold unsalted butter, cut into small cubes, to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs. The cold butter is key to creating a flaky, tender topping, so be sure to keep it cold and avoid overworking the dough.
3. Add the hot water: Slowly pour 1/4 cup of hot water into the flour and butter mixture, stirring just until the dough comes together. The dough should be soft and slightly sticky but still easy to handle.
4. Spread the topping over the peaches: Drop spoonfuls of the dough over the peach filling, spreading it out as evenly as possible. It’s okay if the topping doesn’t completely cover the peaches—this will allow some of the peach filling to bubble up through the crust as it bakes, creating a beautiful, rustic look.

Step 4: Add the Radiant Finish

1. Mix the cinnamon-sugar topping: In a small bowl, combine 3 tbsp of sugar with 1/4 tsp of cinnamon. Stir until the sugar and cinnamon are evenly mixed.
2. Sprinkle the topping over the crust: Generously sprinkle the cinnamon-sugar mixture over the cobbler topping. This adds a lovely sweetness and a bit of crunch to the finished cobbler, as well as that classic warm, spicy flavor that pairs so well with peaches.

Step 5: Bake to Golden Perfection

1. Bake the cobbler for 40-45 minutes: Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the topping is golden brown and the peach filling is bubbling. The crust should be crisp and flaky, while the peaches should be soft and syrupy.
2. Check for doneness: If the top is browning too quickly, you can cover the cobbler with foil during the last 10 minutes of baking to prevent burning. The cobbler is done when the crust is golden and the filling is bubbling around the edges.

Step 6: Cool Slightly and Serve

1. Let the cobbler cool: Once the cobbler is baked to perfection, remove it from the oven and allow it to cool for about 10-15 minutes. This gives the filling time to set slightly, making it easier to serve.
2. Serve warm with ice cream: For an extra touch of indulgence, serve your Peach Cobbler Pie warm with a scoop of vanilla ice cream or a dollop of whipped cream. The combination of the warm, gooey peach filling and the cold, creamy ice cream is simply divine.