PEACH COBBLER PIE

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Peach Cobbler Pie is a delightful combination of two classic desserts: the warm, comforting elements of a peach cobbler and the structured elegance of a pie. This dessert features a luscious peach filling encased in a flaky pie crust, topped with a buttery, biscuit-like cobbler topping. The sweet, juicy peaches, spiced with cinnamon and nutmeg, blend perfectly with the crisp, golden crust and topping, making it an irresistible treat for any occasion.

 

6. **Cool and Serve:**
– **Cool:** Let the pie cool on a wire rack for at least 1 hour to set the filling.
– **Serve:** Serve warm or at room temperature, with vanilla ice cream or whipped cream if desired.

 

### Tips and Variations:
– **Fruit Variations:** Substitute some peaches with other fruits like berries for a mixed fruit cobbler pie.
– **Spice Adjustments:** Adjust cinnamon and nutmeg to taste, or add a pinch of ginger or cardamom for extra warmth.

– **Crust Options:** Use store-bought crust for convenience or try a lattice crust for a traditional look.

### The Experience:
Peach Cobbler Pie combines the best of cobbler and pie, with a flaky crust, juicy peaches, and a buttery cobbler topping. The warm spices enhance the peaches’ natural sweetness, creating a harmonious blend of flavors and textures. This dessert evokes the cozy, nostalgic flavors of homemade peach cobbler, making it a hit for any gathering or celebration.

 

THE 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.

THE TOPPING:

  • 1/2 Cup.Of unsalted butter, melted.
  • 1 Cup.Of all-purpose flour.
  • 1 Cup.Of granulated sugar.
  • 1 tablespoon baking powder.
  • 1/2 Tsp.Of salt.
  • 1 Cup.Of milk.


INSTRUCTIONS:


Step 1
In a large basin, stir together the all-purpose flour and salt. Incorporate the cold, unadulterated butter cubes into the flour mixture.
Step 2
Utilize a pastry cutter or your hands to cut the butter into the flour until the mixture resembles coarse crumbs. Gradually add freezing water, one tablespoon at a time, and gingerly combine until the dough comes together.
Step 3.
Refrigerate the dough for at least 30 minutes after dividing it into two equal portions, forming them into discs, and wrapping them in plastic wrap. Prepare your oven to 375 degrees Fahrenheit (190 degrees Celsius).
Step 4
Combine the cut peaches, sugar, lemon juice, vanilla extract, grated cinnamon, and cornstarch in a large basin. To uniformly saturate the peaches with the mixture, gently toss the ingredients together.
Step 5
On a floured surface, roll out one of the chilled pie crust discs to suit a 9-inch (23 cm) pie dish. Place the pastry in the pie dish, trimming off any excess. Spoon the peach filling into the prepared pie pastry.
Step 6
In a separate basin, thoroughly combine the melted unsalted butter, all-purpose flour, sugar, baking powder, salt, and milk. Spread the topping uniformly 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 bubbling. Be 

 

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