by Paige Allen (’23) | November 18, 2022

Why did the pumpkin pie go to a dentist? Because it needed a filling! Pie season is here, and this time we are branching out. Apple and pumpkin pies are an absolute staple, but let’s try something new: a peach cobbler pie. Peach cobbler is such an easy and delicious dessert, and everyone will love this new take. Enjoy!

Cookware needed:

Pie pan

2 large bowls 

Measuring cups and spoons 

A knife

A whisk

Pie Crust:

3 cups flour (save ¼ cup to knead the dough)

1 cup (2 sticks) unsalted butter (cold and cubed)

½ teaspoon sugar 

1 teaspoon salt 

¼ teaspoon cinnamon

Peaches:

5 peaches (peeled, cored, and sliced)

1 cup sugar

¼ teaspoon salt 

If peaches are out of season, 2-3 cans of peaches will work instead, and you will not need the sugar or the salt.

Batter:

3 tablespoon butter (cut into 6 pieces, cold is best)

1 cup flour

1 cup sugar

2 ½ teaspoon baking powder 

¼ teaspoon baking soda 

¼ teaspoon salt 

¾ cup milk

4 tsp ground cinnamon (split 2 and 2)

¼ teaspoon nutmeg

The crust makes or breaks this pie. If you overwork it, it will all crumble, literally. Fair warning – it took me years to perfect the technique, so if it does not come out as flaky or “yummy” as you had hoped, just keep practicing!

First, place all of the dry ingredients (sugar, flour, salt, and cinnamon) in a large bowl and mix everything together. Then, take out the cold butter and cube it. I normally do one cut lengthwise and four to five cuts widthwise. Once all of your butter is cut to your liking, toss it in with your dry ingredients. Combine it all together with your hands until the dough starts to form but is still slightly crumbly. Now, take the ¼ cup of flour you saved and place it on a workable surface. Knead the dough by pushing and pulling it together until it forms a ball. Once you form the ball, put it in the fridge for one hour at least (two to three is best). Preheat the oven to 375 degrees Fahrenheit. 

Now that your dough is ready, cut the ball in half and roll one out on a floured surface, but place the other half in the fridge. The crust should be at about a ¼-⅓ inch thickness. Once rolled out properly, remove it from the surface and gently place it into your pie pan. Make sure there are no air bubbles and poke it with a fork about five times in different areas to keep said bubbles at bay. Cut off the excess and save for later. Then, place your pan with the crust in the oven for about 10 minutes. Then, take it out and let it cool while making the filling.

The filling is supremely easy. Peel, core, and slice the peaches before placing them into a saucepan with a cup of sugar and ¼ teaspoon of salt. Turn the stovetop on low and stir constantly. Do this until the peaches are soft, and the sugar turns almost to a glaze-like consistency. Since peaches are out of season right now, take your canned peach chunks and slice them thinly on a cutting board. Now that your peaches are ready, place them to the side. Grab a bowl to whisk the flour, sugar, baking powder, baking soda, salt, two teaspoons of cinnamon and teaspoon of nutmeg in it together. Add the milk ¼ cup at a time and whisk until it forms a batter-like consistency. Sometimes you need a little bit more milk, so do not be afraid to add some more.

Now, take the peaches and place them into the cooled pan with your slightly baked pie crust. Cover the peaches with the batter you made and then sprinkle the last two teaspoons of cinnamon on top and place your six butter pieces spread out on top as well. Take your pie pan and place it in the oven for about 30-40 minutes. To tell when the pie is done, the batter should no longer jiggle, and if you stick a toothpick in it should come out clean. Once done, take it out of the oven and let it rest for 10 minutes. Serve and enjoy!