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

Serve this peach cobbler pie warm for the best flavor and texture.
Store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, place the pie in a 350°F (175°C) oven for about 10–15 minutes or until warmed through.
Variations
Mixed Berry Peach Cobbler Pie – Add 1–2 cups of mixed berries (strawberries, blueberries, raspberries) to the peach filling for a fruity twist.
Coconut Peach Cobbler Pie – Add ½ cup shredded coconut to the cobbler topping for added texture and flavor.
Almond Peach Cobbler Pie – Stir in ½ teaspoon almond extract to the peach filling for a subtle nutty flavor.
Vegan Peach Cobbler Pie – Use a dairy-free butter substitute in the crust and topping, and replace the milk with almond or oat milk.
FAQ
Q: Can I use frozen peaches for this recipe?
A: Yes! If using frozen peaches, be sure to thaw and drain them before using to prevent excess liquid in the filling.

Q: Can I make the crust ahead of time?
A: Yes! You can prepare the pie dough ahead of time, wrap it in plastic, and refrigerate for up to 2 days or freeze for up to 3 months.

Q: How do I make the pie filling thicker?
A: If you’d like a thicker filling, add an extra tablespoon of cornstarch to the peach mixture, or cook the filling over medium heat for a few minutes to reduce excess liquid before adding it to the pie crust.

Enjoy this delicious peach cobbler pie with its perfect balance of juicy peaches, crispy crust, and sweet topping! Let me know if you’d like any other variations or adjustments.