Peach Cobbler Pie
Serves: 6
Destiney Bartoletti
1 January 1970
Based on User reviews:
53
Spice
47
Sweetness
52
Sourness
34
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Cornstarch1 cup
Brown Sugar2 tbsps
Granulated Sugar1 tsp
Lemon Juice1 tsp
Ground Cinnamon1 pinch
Ground Nutmeg1 pinch
Kosher Salt1 cup
All-Purpose Flour1 tsp
Baking Powder1 tsp
Baking Soda1 cup
ButtermilkDirections:
1
For the pie filling: Preheat the oven to 350 degrees F
2
Fit the pie crust into a 9-inch deep-dish pie plate, place a piece of parchment paper on top and fill with pie weights or dried beans
3
Parbake the pie crust for 5 minutes, remove from the oven and cool
4
Combine the peaches, cornstarch, brown sugar, granulated sugar, lemon juice, cinnamon, nutmeg and salt in a large bowl and toss to mix well
5
Transfer the peach mixture to the pie crust
6
For the cobbler topping: In a food processor, combine the flour, butter, baking powder, baking soda, salt and 1 tablespoon of the granulated sugar, Pulse until the mixture is grainy with pea-size chunks of butter, about 30 seconds
7
Do not over process or the topping will become runny
8
Add the buttermilk and pulse 2 to 3 more times to combine
9
Dot the topping over the top of the pie filling
10
Do not make the dots too big or they will not cook through
11
Sprinkle the remaining 1 tablespoon sugar over the top
12
Bake the pie until the edges of the crust are golden brown, the cobbler topping is cooked through and the fruit is tender, 40 to 50 minutes
13
If the pie crust browns before the cobbler topping is cooked through, cover the edges with foil and continue baking