Grandma’s Peach Cobbler Pie

Grandma’s Peach Cobbler Pie – A Slice of Southern Comfort There’s something special about the way a cobbler and a pie come together in this recipe. You get the flaky, buttery crust of a pie, but with the juicy, syrupy fruit and soft topping of a cobbler. It’s the best of both worlds—and once you try it, you’ll see why it’s a family favorite. Some recipes carry more than just flavor—they hold memories, stories, and a little bit of soul. That’s exactly what Grandma’s Peach Cobbler Pie is. This isn’t just a dessert; it’s a tradition passed down through generations, a warm hug on a plate, and the sweet scent of summertime all baked into one golden-brown pie.

What Makes This Peach Cobbler Pie So Special? Every family has that one dessert that brings everyone to the table, and for ours, it was always this peach cobbler pie. It’s rustic, it’s charming, and it never fails to impress—even when served with just a scoop of vanilla ice cream. What sets this recipe apart is its use of fresh (or canned) peaches cooked in a brown sugar-spiced filling, all nestled under a flaky crust and a soft, buttery cobbler-style topping. It’s indulgent but approachable, fancy enough for company but simple enough to make on a weeknight.

Ingredients You’ll Need
For the Filling: 6–7 fresh peaches (or 2 cans of sliced peaches, drained), ½ cup granulated sugar, ¼ cup brown sugar, 1 tablespoon lemon juice, 1 teaspoon vanilla extract, 1 teaspoon cinnamon, 2 tablespoons cornstarch (for thickening)
For the Pie Crust: 1 9-inch pie crust (homemade or store-bought)
For the Cobbler Topping: 1 cup all-purpose flour, ¼ cup sugar, ¼ cup brown sugar, 1 teaspoon baking powder, ½ teaspoon salt, 1 stick (½ cup) unsalted butter, melted, ¼ cup milk (whole preferred), optional: sprinkle of cinnamon sugar for topping

How to Make Grandma’s Peach Cobbler Pie
Step 1: Prepare the Peaches If using fresh peaches, peel and slice them. If the skins are stubborn, blanch them in boiling water for 30 seconds, then transfer to an ice bath—the skins will slide right off. In a large bowl, combine peaches, sugars, lemon juice, vanilla, cinnamon, and cornstarch. Toss gently and let it sit while you prepare the crust. The mixture will begin to release juices and thicken slightly.
Step 2: Pre-Bake the Pie Crust Roll out your pie crust and fit it into a 9-inch pie plate. Crimp the edges or leave them rustic—this pie doesn’t need to be fancy. Prick the bottom with a fork and pre-bake it at 375°F for 10 minutes. This helps keep the crust from getting soggy once the filling goes in.
Step 3: Add the Filling Pour the peach mixture into the pre-baked crust. Use a slotted spoon if it’s extra juicy so you don’t add too much liquid. A little juice is good, but too much can make the crust soft.
Step 4: Make the Cobbler Topping In a medium bowl, whisk together flour, sugars, baking powder, and salt. Stir in the melted butter and milk until a thick batter forms. Spoon dollops of the topping over the peaches, spreading lightly without covering the entire surface—you want those golden peaks to form as it bakes.
Step 5: Bake Place the pie on a baking sheet (in case it bubbles over) and bake at 375°F for 40–50 minutes, or until the top is golden brown and the filling is bubbling. If the crust edges start to brown too quickly, cover them with foil during the last 15 minutes of baking.
Step 6: Cool and Serve Let the pie cool for at least 30 minutes before slicing. This helps the filling set. Serve warm with a scoop of vanilla ice cream, whipped cream, or a drizzle of cream for the full southern experience.

Tips for Success Use ripe peaches for the best flavor and texture. If they’re firm, let them ripen on the counter a few days. Canned peaches are a great alternative—just make sure to drain them well and skip any added sugar if they’re packed in syrup. Thicken with cornstarch to keep the filling luscious and not runny. Let it rest before slicing! It’s tempting to cut right in, but the filling needs time to set.

Make It Your Own While Grandma’s version was always made the same way, it’s fun to play with flavors and textures. Try these variations: Add a handful of raspberries or blueberries for a fruity twist. Use a graham cracker crust instead of traditional pastry for a fun crunch. Add a dash of nutmeg or ginger to the filling for more spice. Top with pecans or sliced almonds before baking for extra texture.

How to Store Peach Cobbler Pie This pie is best enjoyed fresh, but it stores well, too. Cover leftovers and store in the fridge for up to 3 days. To reheat, warm slices in the oven or microwave. You can also freeze it, wrapped tightly in foil, for up to 2 months. Thaw overnight in the fridge and reheat before serving.

A Family Tradition in Every Bite Every time I bake this peach cobbler pie, I think of my grandma—standing in her sunny kitchen, apron dusted with flour, gently coaxing summer’s best fruit into something magical. It wasn’t just about dessert. It was about gathering together, sharing stories, and passing on love in the form of something sweet and golden. Now, it’s your turn. Whether you’re serving it for Sunday dinner, a summer picnic, or just because you need a bite of comfort, this pie will always deliver. Bake it with love, serve it warm, and make your own memories with every slice.