Saturday, October 22, 2011

Peach Cobbler Pie

A few years ago, I sort of created my own recipe for peach cobbler pie, based on pieces and parts of other recipes I'd found online and in cookbooks.

Since the peaches were so amazing this year, I couldn't help but make a peach cobbler pie.

Peach pie (really any peach treat) is rather time consuming, only because you have to peel, slice, and pit the peaches.  It's also a rather messy process.  But it's definitely worth the time and effort.

Peach Cobbler Pie


  • 6 large ripe peaches, peeled, pitted and sliced
  • 3/4 cup brown sugar
  • 1 heaping teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon vanilla
  • 1 tablespoon flour
  • 1 stick butter, softened
  • 1 cup sugar
  • 1 cup flour
  • 1/4 teaspoon salt
  • 1 egg, beaten
  • 1 teaspoon vanilla
1 single pie shell

For filling:  Blanch peaches in boiling water for 30 seconds to loosen skins; remove skins, slice and pit.  
Mix all filling ingredients together.  

Pour into pie shell.  Bake in 425 degree oven for 10 minutes.

For topping: Cream butter, sugar and vanilla together. 

 Add flour, salt and egg.

Remove pie from oven, reduce heat to 350 degrees.  Spoon topping onto pie, spreading to the edges. 

 Bake 45 minutes or until crust and topping is golden brown and peaches are bubbling.

Enjoy while it's still warm, perhaps with a scoop of vanilla ice cream!

Some tips:

  • As you can tell, this is a rather gooey pie, and does have a tendency to drip. Putting a sheet of aluminum foil on the oven rack directly below the pie will help save your oven from a sugary burned mess.
  • If the peach filling makes a lot of juice, you can add more flour or cornstarch as needed to thicken it further.

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