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Peach Cobbler with Pie Crust Recipe

Megan
This peach cobbler with pie crust is a fun and delicious twist on old good, fashioned peach cobbler. It’s made with a classic cobbler filling made from peaches, sugar, cinnamon, nutmeg and a pie crust topping. Make this wonderfully easy peach cobbler pie for your next holiday or family gathering.
4.44 from 23 votes
Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 20 minutes
Total Time 1 hour 25 minutes
Course Celebrations, Dessert, Holiday
Cuisine American
Servings 1 9" pie plate

Equipment

  • 1 9" pie plate
  • 1 large bowl
  • 1 spoon

Ingredients
  

  • 6 cups fresh or frozen peaches peeled, cored and sliced
  • ¼ cup (50 g) light brown sugar
  • ¼ cup (50 g) granulated sugar
  • 1-3 tbsp (9-27 g) cornstarch see notes
  • ½ tsp ground cinnamon
  • ¼ tsp nutmeg
  • 1 store bought or homemade pie crust thawed to according to package directions
  • 1 large egg (US), lightly beaten with 2 teaspoon (10 ml) water
  • 1 tbsp (12 g) granulated sugar, for topping

Instructions
 

  • Preheat the oven to 400 F (204 C). In a large mixing bowl, combined the peaches, brown sugar, granulated sugar, ground cinnamon, ground nutmeg, and cornstarch. Mix until the peaches are coated.
  • Transfer the peaches into a 9” pie plate. Bake the peaches for 10 minutes for fresh peaches and 15 minutes for the frozen peaches. Remove the pie plate from the oven to cool for about 10-15 minutes.
  • While the filling bakes, roll out the thawed pie crust. Cut the pie crust into 2 inch strips. A regular pie crust should yield about 10-12 (2) inch strips. Transfer the strips to the fridge to firm up for about 15 minutes before making a lattice topping for the peach pie cobbler. This should be about the length of time needed for the cobbler to cool a bit.
  • Once the filling has cooled for make the lattice cobbler crust. Lay 5-6 strips evenly across the filling from top to bottom. Pull back alternating strips of pie crust. Lay another pie crust strip from side to side. Fold down the strips that were pulled back. Repeat with the other strips that were not pulled back. Repeat the same steps until all the pie crust strips are used. Brush with an egg wash and about 1 tablespoon of sugar.
  • Bake the peach cobbler with pie crust for 30-40 minutes. The flaky crust should be golden brown. The peach cobbler filling should be bubbling.
    Cool the old fashioned peach cobbler for at least 15-20 minutes.
  • Scoop out the warm peach cobbler onto a plate or shallow bowl. Top with cold vanilla ice cream or freshly whipped cream and enjoy! 

Notes

Cornstarch: Adding this thickener to the frozen peaches helps turn the juices into a smooth and gooey peach sauce similar to peach pie filling. For frozen peaches, use 3 tablespoons cornstarch. For fresh peaches use 1 tablespoon.
Store this peach cobbler pie in an airtight container in the fridge for up to 3 days.
If you don’t want to make a lattice design, roll out the dough on top of the peach cobbler filling. Cut out 3-4 slits in the dough for the steam to release. 
 
Keyword Old fashioned peach cobbler, Peach cobbler in pie crust, peach cobbler pie, Peach cobbler with Pie Crust
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