Grandma’s Peach Cobbler pie

Grandma’s Peach Cobbler Pie is a delicious fusion of two classic Southern desserts: peach cobbler and peach pie. It typically features a buttery pie crust base like a traditional pie, but with a thicker, gooier peach filling and often a cobbler-style topping—like a biscuit or cake-like layer—or a lattice crust with a rustic, homemade feel.

Key Features of Grandma’s Peach Cobbler Pie:

Bottom Pie Crust: Flaky and buttery, holding in the juicy peach filling.

Juicy Peach Filling: Sweet, syrupy peaches spiced with cinnamon, nutmeg, and vanilla.

Cobbler-Style Top or Lattice Crust: Sometimes a second crust (lattice-style), or a biscuit/cake topping baked to golden perfection.

Old-Fashioned Flavor: Often includes brown sugar, real butter, and sometimes a hint of almond or lemon juice.

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Ingredients:

For the Filling:

• 6–8 fresh peaches (about 2.5 to 3 lbs), peeled and sliced
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 1/4 cup cornstarch (or 1/3 cup all-purpose flour)
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg (optional)
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1 tbsp unsalted butter (to dot the filling)

For the Crust:

• 1 box refrigerated pie crusts (or homemade double crust)
• 1 egg (for egg wash)
• 1 tbsp milk (for egg wash)
• Granulated sugar for sprinkling

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Instructions:

1. Prepare the Crust:
   • Roll out one pie crust into a 9-inch pie plate. Trim excess and chill while you prepare the filling.
2. Make the Filling:
   • In a large bowl, combine sliced peaches with both sugars, cornstarch, cinnamon, nutmeg, lemon juice, and vanilla.
   • Toss gently and let it sit for 10 minutes to draw out juices.
3. Assemble the Pie:
   • Pour the peach filling into the crust-lined pie plate.
   • Dot with small pieces of butter.
   • Roll out the second crust and cut into strips to create a lattice top (weave the strips over and under one another).
   • Trim and crimp edges.
4. Egg Wash:
   • Whisk egg and milk together. Brush over the crust.
   • Sprinkle with a bit of sugar for extra shine and crunch.
5. Bake:
   • Preheat oven to 400°F (200°C).
   • Bake pie on the lower rack for 45–50 minutes, until golden brown and bubbly.
   • Cover edges with foil if they begin to brown too quickly.
6. Cool:
   • Let the pie cool for at least 2 hours so the filling sets.