Fresh Peach Cobbler Pie




Introduction: Fresh Peach Cobbler Pie

About: Fiber mad woman living in the mountains. Creativity is the ultimate rebellion.Trying to Roller Derby for my life. I'm into sericulture and hypertufa. Love fiber arts, sewing, quilting, cooking, writing. Some...

Fresh peach cobbler pie is one of the most requested and delicious pies I make for my family & friends. I've been making it from scratch for over 25 years using  the same recipe since cooking class in high school. Why mess with a good recipe? Cobbler is a great way to make use of all the windfall peaches since you have to slice the fruit to prepare for cooking.  It is best served warm with vanilla ice cream or whipped cream. You can also use leftovers to make peach cobbler ice cream! If you don't like making & rolling out a pie or lattice crust, use your favorite crumble recipe sprinkled on top. Always use fresh or frozen ripe peaches. You can't go wrong!

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Step 1: Complete Recipe

Peach Cobbler

1/2 cup sugar
1 Tablespoon cornstarch
1/4 Teaspoon cinnamon
4 cups peaches
1 Teaspoon lemon juice


3 Tablespoons butter
1 cup flour
1 Tablespoon sugar
1 1/2 Teaspoons baking powder
1/2 cup milk

400F degree oven. Prepare fruit. Add sugar & lemon juice. Let sit 10 minutes. In large pan on top of stove, stir fruit with cinnamon & cornstarch over medium high heat. Use a folding motion to stir so you don't break up fruit. Stir constantly until thick and boiling. Boil & stir 1 minute. Pour into ungreased, 2 quart, deep dish casserole. Keep warm in oven while you make dough.

Dough. Cut butter into flour with a pastry blender or fork until it resembles a coarse meal. Mix in sugar & baking powder. Add 1/2 cup milk mixing until it forms a ball. Dot warm cobbler filling with butter. Assemble strips into lattice crust. Sprinkle with cinnamon sugar mix. Bake 45-50 minutes until bubbling and crust is very light golden brown. Serve warm with vanilla ice cream or whipped cream.

Step 2: Peach Preparation

To prepare your peaches for cobbler, blanch them in boiling water by dipping them for 30 seconds to one minute. Immediately drop them into a bowl of ice water to quickly cool. This method makes the skins slip right off and saves so much time in peeling the fruit. Add one or two peaches at a time to boiling water. Use a slotted spoon or ladle to add & remove fruit, being careful not to splash. Roll peaches using the spoon if they are not fully submerged in boiling water. Time the blanching & cooling. Leave in ice water 2 minutes or more. Drain off excess water off fruit in a colander.

Step 3: Peel, Slice and Sugar Fruit

Peel fruit by sliding skins off peaches. Since you have blanched them in boiling water, this is a very easy task. Slice fruit in half and remove pit. Then slice each half into crescents. Remove any bruising with a sharp paring knife. Place sliced peaches in a large measuring bowl. You will need about 4 cups for this recipe. Add 1/2 cup sugar & 1 teaspoon fresh lemon juice. The sugar makes the natural juices come out of the fruit which gives the cobbler it's juiciness. The lemon keeps the peaches from browning and gives the sweet fruit a wonderful, tart, contrasting flavor.
Add fruit & juices to large pan over medium high heat. Add 1 tablespoon cornstarch and 1/4 teaspoon cinnamon. Cook stirring constantly until thick and boiling. Use a folding motion when stirring so you don't break up all the fruit pieces. Boil & stir 1 minute.

Step 4: Preparing the Dough

To make dough, cut 3 tablespoons butter into 1 cup flour using a pastry blender or fork until it resembles a coarse meal. Add 1 tablespoon sugar and 1 1/2 teaspoons baking powder. Stir in 1/2 cup milk until ingredients form into ball of dough. Roll out onto floured surface such as a counter top covered with parchment paper. Cut into strips using a knife. These strips will be used to make the lattice crust. Cover your rolling pin with plastic wrap to help keep the dough from sticking.

Step 5: Assemble, Bake & Enjoy!

Dot cobbler filling with butter. Add crust strip by strip interweaving to make lattice. Sprinkle crust with a mixture of cinnamon & sugar. Bake leftover sprinkled crust strips about 7-10 minutes on cookie sheet until lightly golden brown to eat as a treat while the cobbler bakes, just like mom use to do. Bake cobbler 45-50 minutes @ 400F degrees until bubbling and crust is lightly golden brown. Remove from oven, cool 30 minutes. Serve warm with vanilla ice cream or whipped cream. A perfect summer treat.


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    8 years ago on Introduction

    This looks so good. I have peaches coming soon! Guess what I will be doing.