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Peach Cobbler Pie

  • 6-8
  • 45 min
  • 30-35 min

Submitted by Barbara Harper-Bach


  • 8 cups fresh peaches, peeled and sliced (or frozen)
  • 2 cups sugar
  • 4 Tbs. all purpose flour
  • 1/2 tsp. freshly grated nutmeg
  • 1/3 cup melted butter
  • 3 Crisco pie crusts, homemade with 1 extra Tbls. of ice water added
  • 1 egg yolk beaten with 1 Tbls. milk for egg wash
  • 2 Tbls. sugar for sprinkling when cool


Combine peaches, sugar, flour and nutmeg, Set aside to macerate while you make the crust, about one hour. Put peach mixture in a Dutch oven and bring to a boil over medium high heat, reducing heat and simmer about ten minutes until peaches are tender. Remove from heat and add the butter. In a deep 10 inch pie plate, (Pyrex is best for baking pies) lay down the first pie crust and crimp the edges on top all the way around. Tip in half of the peach mixture and cover with the second pie crust that you cut into a 10 inch circle. Bake at 475 degrees F. for 12 minutes or until the second crust begins to brown. Remove from the oven and cover with the remaining peach mixture and lay the third pie crust on top of the filling in a decorative pattern. It can be a lattice, a big flower or just a plain circle with some cut outs on top for fun, but slash the top for letting out the steam if you seal the top crust over the filling completely. Brush the top crusts with egg wash and bake for another 15-20 minutes until the peaches are bubbling and the top crust is beginning to brown. Let pie cool and sprinkle with some sugar for sparkle.

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