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closeup of peach cobbler pie

Peach Cobbler Pie

Print Recipe
Two favorite peach desserts in one!
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 45 minutes
Chill Time 1 hour
Total Time 2 hours 15 minutes
Servings 10 servings
Calories 329
Author Annalise

Ingredients

For the pie crust:

  • 1 ¼ cup all-purpose flour (150 grams)
  • 1 teaspoon granulated sugar
  • ½ teaspoon salt
  • ½ cup unsalted butter , cold and cut into cubes (1 stick, 113 grams)
  • ¼ cup buttermilk , cold (60-80 ml)

For the filling:

  • cup granulated sugar (65 grams)
  • cup all-purpose flour (40 grams)
  • ¼ teaspoon ground cinnamon
  • 6 cups peaches , sliced (1 kg, about 6-8 medium)
  • 1 teaspoon lemon juice

For the cobbler topping:

  • 1 cup all-purpose flour (120 grams)
  • 1 tablespoon granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 3 tablespoons unsalted butter , cold and cut into cubes (42 grams)
  • ½ cup buttermilk , cold (120 ml)
  • 1 large egg + 1 tablespoon water , for egg wash (optional)
  • Cinnamon sugar , for sprinkling (optional, see Notes)

Instructions

To make the pie crust:

  • Combine the flour, sugar and salt in a medium bowl. Add the cubed butter and use a pastry blender to cut the butter into the dry ingredients until the size of small peas. Add buttermilk and use a spoon and then your hands to stir the mixture until it comes together into a ball. If mixture is too dry, add additional buttermilk a teaspoon at a time.
  • Dump the dough out onto a clean surface and knead a few times to incorporate all of dry bits. Work quickly, do not over handle. Cover with plastic wrap and chill in the fridge for at least 1 hour before using.
  • On a floured surface, roll the chilled dough out into a rough 12-inch circle. Transfer to a 9-inch pie dish, trim edges, and crimp as desired. Store pie crust in the pie crust in the freezer until ready to assemble the whole pie.

To make filling:

  • When ready to bake, preheat the oven to 400°F.
  • Toss together the sugar, flour, cinnamon, peaches and lemon juice in a large bowl. Dump into the prepared pie crust.

To make the cobbler topping and bake:

  • Combine the flour, sugar, baking powder, baking soda and salt in a large bowl. Add the cubed butter and use a pastry blender to cut the butter into the dry ingredients until the size of small peas. Add the buttermilk and mix just until dough comes together. Drop by the spoonful on top of the peach filling. Sprinkle with cinnamon sugar, if using.
  • If desired, whisk egg wash together and brush onto tops of the cobbler topping and edges of the pie crust. Sprinkle the top of the pie with cinnamon-sugar.
  • Bake pie until topping is golden brown and the filling is bubbling through the center, about 45-60 minutes. If the topping browns too quickly, cover with foil for the remainder of the baking time.
  • Let cool 20 minutes before serving so the filling has time to set up completely. Serve with whipped cream or ice cream, as desired. Store leftovers in the fridge.

Notes

  • Prepared pie crust can be stored in the fridge for up to 5 days or in the freezer for up to several months. If frozen, thaw in fridge overnight before using.
  • To make cinnamon-sugar, I like the ratio of 1 tablespoon granulated sugar to 1 teaspoon ground cinnamon.

Nutrition

Calories: 329kcal | Carbohydrates: 49g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 35mg | Sodium: 303mg | Potassium: 267mg | Fiber: 2g | Sugar: 23g | Vitamin A: 710IU | Vitamin C: 6mg | Calcium: 45mg | Iron: 2mg