Grandma’s Peach Cobbler Pie
Don’t lose this recipe—it’s a true heirloom!
Introduction
There’s something magical about a peach cobbler pie. Sweet, juicy peaches tucked into a golden crust, kissed with cinnamon and sugar, and baked until bubbling and fragrant—it’s the kind of dessert that instantly transports you to summer afternoons and family gatherings.
This recipe, lovingly passed down from Grandma, is a hybrid between a traditional cobbler and a classic pie. With three layers of crust, a luscious peach filling, and a hint of lemon and spice, it’s indulgent yet comforting. Whether you use fresh peaches at the peak of summer or canned peaches in winter, this pie is a year-round treat that deserves a permanent spot in your recipe box.
Ingredients Breakdown
1 cup cold water – Helps dissolve cornstarch and creates a smooth filling base.
1 cup melted margarine – Adds richness and flavor; butter can be substituted.
1 ½ cups granulated sugar – Sweetens the peach filling.
4 cups fresh peaches (peeled and sliced, or canned in juice) – The star ingredient; fresh peaches give vibrant flavor, canned peaches add convenience.
2 tablespoons cornstarch – Thickens the filling to a luscious consistency.
1 tablespoon lemon juice – Brightens flavor and balances sweetness.
1 teaspoon ground cinnamon – Adds warmth and depth.
1 package of pie crusts (enough for 3 crusts) – Forms the base, middle, and top layers of the pie.
Step-by-Step Instructions
Step 1: Prepare the Crusts
Roll out one pie crust and place it in the bottom of a greased 9×13-inch baking dish.
Bake lightly at 350°F (175°C) for 8–10 minutes to prevent sogginess.
Step 2: Make the Peach Filling
In a saucepan, whisk cold water and cornstarch until smooth.
Add sugar, melted margarine, lemon juice, and cinnamon.
Stir in peaches.
Cook over medium heat until mixture thickens and peaches are tender.
Step 3: Assemble the Pie
Pour half of the peach filling over the baked crust.
Add a second crust layer on top.
Pour remaining filling over the second crust.
Top with final crust, sealing edges.
Cut slits in top crust for steam to escape.
Step 4: Bake
Bake at 350°F (175°C) for 45–50 minutes, until crust is golden brown and filling is bubbling.
Step 5: Cool & Serve
Let pie cool slightly before slicing.
Serve warm with vanilla ice cream or whipped cream.
Baking Tips
Use ripe peaches for best flavor; blanch to peel easily.
Don’t skip lemon juice—it balances sweetness.
Vent the top crust to prevent soggy filling.
Bake on a sheet pan to catch drips.
Cool before slicing—filling sets as it cools.
Variations
Southern Style: Add a splash of bourbon to filling.
Nutty Cobbler Pie: Sprinkle chopped pecans between layers.
Spiced Version: Add cloves or nutmeg for deeper flavor.
Berry Twist: Mix peaches with raspberries or blueberries.
Vegan Option: Use plant-based margarine and crust.
Serving Ideas
Serve warm with vanilla ice cream.
Pair with sweet tea or coffee.
Slice into squares for potlucks.
Dust with powdered sugar for presentation.
Storage
Room Temperature: Store covered for 1 day.
Refrigerator: Keeps fresh up to 4 days.
Freezer: Freeze baked pie for up to 2 months.
Reheat: Warm in oven at 325°F for 15 minutes.
Nutrition (per slice, approx.)
Calories: ~320
Protein: ~3g
Fat: ~12g
Carbs: ~48g
Why You’ll Love This Recipe
Family tradition: Passed down from Grandma.
Comforting flavor: Sweet peaches, buttery crust, warm spices.
Easy ingredients: Mostly pantry staples.
Versatile: Works with fresh or canned peaches.
Crowd-pleaser: Perfect for gatherings.
Conclusion
This Grandma’s Peach Cobbler Pie is more than just dessert—it’s a piece of family history. With its buttery crusts, sweet peach filling, and warm cinnamon notes, it’s the kind of recipe you’ll treasure and pass down for generations. Bake it once, and you’ll understand why Grandma insisted: Don’t lose this recipe!