Grandma’s Peach Cobbler Pie: A Cherished Family Heirloom

Ingredients:

For the Pie Crust:

• 2 1/2 cups of all-purpose flour.
• 1 tsp of salt.
• 1 cup of unsalted butter, cold and cubed.
• 6 to 8 tbsp of ice water.

For the Peach Filling:

• 8 medium ripe peaches, peeled and sliced.
• 1 cup of granulated sugar.
• 1 tbsp of lemon juice.
• 1 tsp of pure vanilla extract.
• 1/2 tsp of ground cinnamon.
• 2 tbsp of cornstarch.

For the Topping:

• 1/2 cup of unsalted butter, melted.
• 1 cup of all-purpose flour.
• 1 cup of granulated sugar.
• 1 tbsp baking powder.
• 1/2 tsp of salt.
• 1 cup of milk.

Instructions:

Step 1: In a large bowl, combine all-purpose flour and salt. Incorporate cold, cubed butter into the mixture.

Step 2: Use a pastry cutter or hands to blend butter into the flour until it resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, and gently combine until the dough comes together.

Step 3: After dividing the dough into two equal portions, forming discs, and wrapping them in plastic wrap, refrigerate for at least 30 minutes. Preheat the oven to 375°F (190°C).

Step 4: Combine sliced peaches, sugar, lemon juice, vanilla extract, cinnamon, and cornstarch in a large bowl. Toss gently to evenly coat the peaches.

Step 5: Roll out one chilled pie crust disc on a floured surface to fit a 9-inch (23 cm) pie dish. Place the pastry in the dish, trimming any excess. Spoon the peach filling into the prepared pie pastry.

Step 6: In a separate bowl, thoroughly combine melted unsalted butter, all-purpose flour, sugar, baking powder, salt, and milk. Spread the topping evenly over the peach filling in the pie dish.

Step 7: Bake for 45 to 55 minutes or until the topping is golden brown, and the filling is thoroughly cooked.

This exquisite peach cobbler pie, a testament to generations of family tradition, is sure to captivate your taste buds with its delightful flavors. Enjoy creating memories as sweet as this cherished dessert!