Grandma Old-fashioned Peach Cobbler Pie Recipe

This old-fashioned peach cobbler recipe is a Southern classic made with canned peaches and a homemade pie crust!

Prep Time: 1 hr 30 mins

Cook Time: 45 mins: 0 mins

Total Time: 2 hrs 15 mins

Servings: 12 servings

For the Peach Filling:

3 can peaches in lite syrup 29 ounces each (if using fresh peaches- see notes below)
½ cup salted butter 1 stick
1 cup granulated sugar
½ teaspoon ground cinnamon
1 teaspoon nutmeg
1 tablespoon pure vanilla extract
3 teaspoons all-purpose flour

For the Pie Crust:

For the Peach Cobbler Filling:

Drain two of the cans of peaches and add just peaches to a large pot. Add the remaining can of peaches with lite syrup along with butter to a large pot over medium heat and allow everything to melt together.
Once butter completely melts, stir in sugar, cinnamon, nutmeg, and vanilla and allow peaches to come to a boil.
Once boiling, remove 3 tablespoons of peach syrup from large pot and place in a small bowl. Whisk flour into small bowl of peach syrup until completely combined creating a slurry then stir into the pot of peaches.
Cook an additional 30-40 minutes or until syrup thickens and coats the back of a spoon then remove from heat and allow to cool down and further thicken while you make pie crust.

In a medium sized bowl, add flour, sugar and salt and whisk together to combine.
Next add your butter cubes to flour and using your pastry cutter, cut the butter into the flour mixture until various sized crumbs appear.
Slowly add the cold water into the flour until a ball of dough forms. Start with ½ cup and add more water if you need it. Knead the dough quickly to bring it together. Don’t worry if there is any flour left in the bowl.
Remove the dough from the bowl, cut into 2 sections and round into balls. Cover each ball tightly with plastic wrap and place in the refrigerator for 35-45 minutes to rest.

Preheat oven to 375 degrees.
Remove dough from fridge and add a bit of flour to a working surface or clean counter and place dough on it. Unwrap one ball of dough. Using a rolling pin, quickly roll dough out to about ⅓ inch thickness and place on the bottom and up sides of a 9×13 inch baking pan.
Using a slotted spoon, remove just the peaches from the pot and spoon on top of dough. Next pour the remaining syrup to the peaches (if you like less syrup you can use less. Totally up to you but I wouldn’t use less than 2/3s since it will continue to thicken when baked).
Roll out the final dough ball and decorate the top of the peach cobbler how you see fit with the dough.
Brush the top of the dough with egg wash then sprinkle slightly with ground cinnamon.
Bake for 40-45 minutes or until crust is beautifully golden brown. Cool down and serve.

Make sure you use real vanilla extract and not imitation. You can truly taste the difference.
If you’re using fresh peaches, make sure they’re ripe for the best flavor. When they aren’t in season, it just isn’t the same.
Don’t over-mix the dough for the pie crust, as this can make it tough.
If you use frozen or fresh peaches you will need to add a bit more butter and sugar when making the syrup since you won’t be getting a head start with syrup from one of the cans.
It is important that you keep all of your ingredients very cold when making this so it comes out exactly like you want it. It’s the key to a flaky pie crust.
Don’t be afraid to get creative with the pie crust toppings. You can use a lattice pattern, a criss-cross pattern, or even cut the dough into decorative shapes.
Using Fresh or Frozen Peaches
For the equivalent you will need about 3 3/4 cups of peach slices. To easily peel peaches, drop them in a large pot of boiling water for about 20 seconds then quickly transfer them in ice water to cool them down so they don’t continue cooking. At that point, the skin should easily come off.
You will need to add more butter and sugar and lessen the amount of flour to create more syrup when using fresh peaches. You won’t be starting with the light syrup from the canned peaches so you will need to adjust with a bit more liquid. Make sure you taste the syrup and get it to the thickness and sweetness you prefer when making this adjustment.