Indulge in the sweet and savory delight of our Peach Pie with a Cinnamon-Infused Crust. This delectable dessert features a flaky, buttery crust enhanced with a hint of cinnamon, making each bite a heavenly experience. The crust is expertly crafted using a blend of cold butter, lard, and ice-cold water to achieve the perfect texture. Complementing this is a luscious peach filling, made from fresh, juicy peaches tossed with both white and brown sugars, a touch of flour, and a splash of lemon for a zesty kick. The vanilla and cinnamon add a warm, comforting aroma and flavor that elevates the pie to a new level of deliciousness.
Baked to golden perfection, this peach pie is crowned with a beautiful crust brushed with an egg yolk and milk mixture, and a sprinkle of sugar for a delightful crunch. Perfect for any occasion, it’s best served warm with a scoop of ice cream or a dollop of whipped cream. Whether you’re hosting a summer gathering or simply craving a homemade treat, this Peach Pie with Cinnamon Crust is sure to impress and satisfy your sweet tooth.
Peach Cobbler
Ingredients
Pie Crust
- 2 sticks unsalted cold butter cut into cubes
- 2 1/2 cups 312 grams all-purpose flour
- 1/2 tsp salt
- 3 tbsp sugar
- 1 tbsp cinnamon
- 1/4 cup lard or shortening
- 1/3 cup ice-cold water
- Extra flour for rolling
Peach Filling
- 6-8 fresh peaches seeded and diced
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 tbsp flour
- 1 tsp lemon zest
- 2 tsp lemon juice half a lemon
- 1 tsp vanilla
- 2 tsp cinnamon
- 1 tsp salt
Topping
- 1 egg yolk
- 1 tbsp milk
- 1 tsp sugar
Instructions
Pie Crust
- Add flour, salt, sugar, and cinnamon to a food processor. Pulse a few times to combine.
- Add in butter and shortening. Blend for 10-20 seconds until you have coarse crumbs.
- With the processor on low, slowly pour in the ice-cold water. Blend just until the crust comes together.
- Add 2 tbsp of flour to a surface. Turn the dough out onto the surface and knead a few times.
- Divide the dough into two discs. Cover with plastic wrap and refrigerate one disc for 30 minutes. Freeze the other disc for future use (you will only need one for this recipe).
Peach Filling
- Add all the filling ingredients to a large bowl and toss to coat.
Assemble and Bake
- Preheat the oven to 400°F.
- Spray a 9×9-inch baking dish with non-stick cooking spray and add the peach filling.
- Roll the refrigerated dough out on a floured surface into a square large enough to cover the peach filling.
- Place the dough on top of the filling and make an X in the middle to allow steam to escape.
- In a small bowl, whisk together the egg yolk and milk. Brush the dough with this mixture and sprinkle sugar over the top.
- Place the dish on the middle rack of the oven and bake for 40-45 minutes.
- Let the pie rest for 5 minutes before serving with ice cream or whipped cream.