Grandma’s Peach Cobbler Pie: A Sweet, Comforting Classic

Make the pie crust: In a food processor, combine the flour and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough comes together. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Prepare the peach filling: In a large bowl, toss the sliced peaches with sugar, lemon juice, vanilla extract, cornstarch, cinnamon, and salt. Set aside to allow the flavors to meld while you prepare the topping and crust.
Preheat the oven: Preheat your oven to 375°F (190°C).
Roll out the pie crust: On a floured surface, roll out the chilled dough into a circle large enough to fit into a 9-inch pie dish. Carefully transfer the dough into the pie dish and trim any excess around the edges.
Assemble the pie: Pour the peach mixture into the prepared pie crust, spreading it out evenly.
Make the cobbler topping: In a separate bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon. Stir in the milk and melted butter until just combined. Spoon the topping over the peach filling, leaving a few gaps for the fruit to peek through.
Bake the pie: Place the pie on a baking sheet to catch any drips. Bake for 45-50 minutes, or until the topping is golden brown and the peach filling is bubbling. If the crust or topping is browning too quickly, cover the edges with aluminum foil and continue baking.
Cool and serve: Let the pie cool for at least 30 minutes before serving. This will allow the filling to set and make it easier to slice. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
Serving and Storage Tips: