Peach Cobbler
Enjoy the sweet and savory delight of our Peach Pie with Cinnamon Crust. This dessert features a buttery, cinnamon-infused crust and a luscious filling of fresh peaches, sugar, and a touch of lemon zest. Baked to golden perfection and topped with a crispy sugar crust, this pie is perfect served warm with ice cream or whipped cream. Ideal for any occasion, it’s a delicious treat that’s sure to impress.
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 9x9-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.