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Peach Cobbler Pie

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Ingredients Method Notes

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

Method
 

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

                          Let pie cool completely if you plan to freeze it. Once cool, wrap with two layers of Saran Wrap and then a layer of heavy duty foil. Place in the freezer for up to 6 months for best results. When ready to eat, remove from freezer and let defrost in the fridge overnight. Can warm up or eat at room temperature.