Grandma’s Peach Cobbler Pie: A Classic Comfort Dessert

In a large bowl, combine the sliced peaches, granulated sugar, lemon juice, cornstarch, cinnamon, nutmeg, and vanilla extract. Toss to combine and set aside to let the peaches release their juices.
Step 2: Make the Biscuit Topping
In a separate bowl, whisk together the flour, sugar, baking powder, and salt.
Add the cold butter to the flour mixture and use a pastry cutter or your hands to work the butter into the flour until the mixture resembles coarse crumbs.
Pour in the milk and stir until just combined. Be careful not to overmix, as this could result in a tough topping.
Step 3: Assemble the Pie
Roll out the pie crust and fit it into a 9-inch pie dish. Trim any excess dough hanging over the edges.
Pour the peach filling into the pie crust, spreading it out evenly.
Drop spoonfuls of the biscuit topping over the peaches, covering the filling but leaving some gaps for a rustic look.
Brush the topping with melted butter and sprinkle with sugar.
Step 4: Bake the Pie
Place the pie in the preheated oven and bake for 45-50 minutes, or until the filling is bubbling and the biscuit topping is golden brown.
If the edges of the crust brown too quickly, cover them with aluminum foil to prevent burning.
Step 5: Cool and Serve
Let the pie cool for at least 15 minutes before slicing. This helps the filling set and makes it easier to serve.
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
Serving and Storage Tips