Our Favorite Peach Cobbler Pie
It’s peach season. Go pick a bunch of fresh peaches off the tree and make our favorite peach cobbler pie. It’s become a yearly tradition in our home, and I hope it becomes one in yours too.
It’s funny how some foods can bring up a memory so strong, it’s almost like it happened yesterday.
I tried this pie for the first time over five years ago. My mom had just passed away, and my dad was visiting us in Spokane. It was early fall and apple season. Things were a bit sad and different and new.
We went up to pick apples like we did every fall, and happened upon an orchard that still had some peaches. The leaves on the peach trees were already turning bright yellow and dropping. We took some beautiful pictures of the kids in the rows of leaves between trees.
They didn’t really want to sell us any of the peaches because they were way up top of the trees. But since it was u-pick and there were ladders we could use, we hopped on up and picked the juiciest, sweetest peaches we had ever tasted.
We had already canned peaches for the year so we needed a new recipe. I found this one here.
And I don’t know if I will ever use another peach pie recipe again. This one is so good.
I’ve made it for several years now and usually make 2 or 3 at a time. We eat one and I freeze the rest after baking for later on.
Tips for making a successful Peach Cobbler Pie
Use the freshest and sweetest peaches you can find. This usually means don’t buy them in the store. Find a farmers market, or even better, a u-pick where you can taste what you are purchasing.
You could probably use frozen, but hopefully they were frozen by you from a local orchard. Peaches are one of those fruits that don’t both travel well and taste amazing. It seems you can get one or the other. So if you see a beautiful peach in the store, it will be just that – beautiful, but it probably won’t taste amazing. Yet, you can find a peach that might be a little beat up and the best tasting you have ever had.
So, know what you are working with. How sweet your peaches are will determine how much sugar you put in the recipe later.
How Can I enjoy this pie for longer than the short lived peach season?
The good news is that this pie can be eaten fresh out of the oven. And it can be frozen for a cold winter day when you have a hankering for some fresh peaches.
After the pie is baked and cooled down, you will wrap it in saran wrap (I usually do 2 layers). Then give it a good wrapping of heavy duty foil. I think the longest I have had it in the freezer is 6 months.
When you want to eat the pie, remove from the freezer and defrost in the fridge overnight. Since the pie is already baked you will just need to warm it up again in a low temp oven or serve it at room temperature. We like it warm with ice cream.
How to make Peach Cobbler Pie
Ingredients:
2 unbaked pie crusts, one for the bottom and enough for the lattice top (I use my grandmother’s perfect flakey pie crust recipe)
3-4 cups fresh peaches, peeled and sliced into wedges
3/4 – 1 cup sugar depending on how sweet the peaches are
1/3 cup butter at room temperature
1/3 cup flour
1 egg
1/2 tsp. vanilla
Directions:
Preheat oven to 300 degrees F.
Get the pie dough rolled out and in the pie plate
In the bowl of a stand mixer, cream together sugar and room temperature butter until fluffy.
Next, add egg and vanilla.
Then add in the flour.
Mix together well.
Arrange sliced peaches in the pie shell. Nothing fancy, no one will be able to tell if you do.
Spread the filling over peaches.
For the top of the pie, you will create a lattice top with the rest of the pie crust dough.
Here’s a great video if you have never made a lattice crust before.
To bake the pie, place the pie plate on a large cookie sheet (it might bubble over a bit) and place it on the middle rack in the preheated oven. Bake at 300 for 1 hour. If it does not look done, keep baking. I find that mine is rarely done in an hour and needs more time. Keep an eye on it and watch for the golden brown color to form.
Serve warm with vanilla ice cream or plain, but really the ice cream takes it over the top!
Peach Cobbler Pie
Ingredients
- 2 unbaked pie crusts one for the bottom and enough for the lattice top (I use my grandmother’s perfect flakey pie crust recipe)
- 3-4 cups fresh peaches peeled and sliced into wedges
- 3/4 – 1 cup sugar depending on how sweet the peaches are
- 1/3 cup butter at room temperature
- 1/3 cup flour
- 1 egg
- 1/2 tsp. vanilla
Instructions
Preheat oven to 300 degrees F.
Get the pie dough rolled out and in the pie plate
In the bowl of a stand mixer, cream together sugar and room temperature butter until fluffy.
Next, add egg and vanilla.
Then add in the flour.
Mix together well.
Arrange sliced peaches in the pie shell. Nothing fancy, no one will be able to tell if you do.
Spread the filling over peaches.
For the top of the pie, you will create a lattice top with the rest of the pie crust dough.
Place the pie plate on a large cookie sheet and place it on the middle rack in the preheated oven.
Bake at 300 for 1 hour until bubbly and golden brown.
Let cool for 10-15 minutes and then serve warm with vanilla ice cream.
Notes
Some Things I can’t Live without When Making a Pie
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To make the crust I always have my pastry cutter and silicone baking mat. The baking mat was a gift from my sister and it is probably one of the most used items in my kitchen. I also like to use my pizza cutter when making the lattice strips. You can also use a pastry cutter to make a fancy ruffle. It also works on pasta if you are going to make some homemade anytime soon.
I also like using a 9.5 inch Pyrex glass baking dish. I like the way it bakes in the glass and it doesn’t distract from how pretty the pie is.
Other Sweet Recipes
Our Favorite Strawberry Cream Pie
My Grandmother’s Pie Crust Recipe
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Pin for Later
I baked this pie. Excellent. Then I used apricots. Excellent again. Next, wild blackberries. I’ll let you know! The “cobbler “ addition makes a giant difference in the flavor and texture of the pie. The only change was I added cinnamon to the cobbler portion.
Those ideas sound great. I love wild blackberries.