GRANDMA’S PEACH COBBLER PIE

GRANDMA’S PEACH COBBLER PIE: A Treasured Family Tradition

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.

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.

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.

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.