Peach Cobbler Pie: A Sweet, Flaky Dessert with a Juicy Peach Filling

Add the cold cubed butter and cut it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Slowly add the ice water, one tablespoon at a time, mixing until the dough starts to come together.
Turn the dough out onto a lightly floured surface and knead it gently until smooth.
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Prepare the Peach Filling
In a large bowl, toss the sliced peaches with sugar, cornstarch, lemon juice, cinnamon, and nutmeg until well coated.
Let the mixture sit for 5–10 minutes to allow the juices to release.
Preheat the oven to 375°F (190°C).
3. Assemble the Pie
Roll out the chilled pie dough on a floured surface until it fits your pie dish (about 12 inches in diameter).
Gently place the dough into the pie dish and trim any excess dough hanging over the edges.
Pour the peach filling into the prepared pie crust and dot the filling with small pieces of butter.
4. Prepare the Cobbler Topping
In a small bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
Add the milk and melted butter, stirring until combined. The batter will be thick but spreadable.
Spoon the cobbler batter over the peach filling, covering it as evenly as possible. It’s okay if some peach filling shows through—this creates a rustic look.
5. Bake the Pie
Bake the pie in the preheated oven for 45–50 minutes, or until the cobbler topping is golden brown and the peach filling is bubbling.
If the edges of the pie crust start to brown too quickly, cover them with aluminum foil to prevent burning.
Let the pie cool for at least 30 minutes before serving to allow the filling to set.
6. Serve
Slice the pie and serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy!
Serving and Storage Tips