Ingredients (1 pie)

Pie Base

• 1 unbaked 9-inch pie crust (store-bought or homemade)

Peach Filling

• 5–6 cups fresh peaches, peeled & sliced
  or 2 (29-oz) cans sliced peaches, well drained

• ¾ cup granulated sugar

• ¼ cup brown sugar

• 2 tbsp lemon juice

• 2 tsp vanilla extract

• 1 tsp cinnamon

• ¼ tsp nutmeg

• 2 tbsp cornstarch (or 3 tbsp flour)

• Pinch of salt

• 2 tbsp butter, cut into small pieces

Cobbler Topping (soft biscuit style)

• 1 cup all-purpose flour

• ½ cup sugar

• 1½ tsp baking powder

• ¼ tsp salt

• ½ cup milk

• 4 tbsp (½ stick) melted butter

• ½ tsp vanilla

🧑‍🍳 Instructions

1. Prepare the peaches

1. Preheat oven to 375°F (190°C).

2. In a large bowl, toss peaches with:

   • granulated sugar

   • brown sugar

   • lemon juice

   • vanilla

   • cinnamon

   • nutmeg

   • cornstarch

3. Let sit 10 minutes so the juices thicken slightly.

2. Fill the pie crust

1. Place pie crust in your pie dish if not already done.

2. Pour the peach mixture into the crust.

3. Dot with the 2 tbsp butter.

3. Make the cobbler topping

1. In a bowl, mix flour, sugar, baking powder, and salt.

2. Stir in milk, melted butter, and vanilla.

3. Mix until smooth — it will be like thick pancake batter.

4. Spoon the batter over the peaches in rustic dollops (don’t cover every inch; leave some gaps for steam).

4. Bake

• Bake 45–55 minutes until:

  • the topping is golden,

  • the filling is bubbling,

  • and the crust edges are nicely browned.

• If edges brown too quickly, cover with foil.

Let cool at least 1 hour to help the filling set.