Peach Cobbler with Pie Crust

5 from 20 votes

This peach cobbler with pie crust is for all those people who love a crisp topping to their cobblers!

Prep Time15

Cook Time35

cooling5

Total Time55

Servings: slices

Preheat the oven to 400 degrees.
Slice peaches and add them to a large bowl.
8 peaches
In a small bowl add the lemon juice and corn starch and mix well until no lumps are present.
½ lemon, 4 tablespoon cornstarch
Add both sugars to the peaches along with the cornstarch mixture and mix well.
¼ cup light brown sugar, ¼ cup granulated sugar
Set aside.
Roll out your pie crust to the size of your baking dish (either a 9x9 or 9x11).
1 pie crust
If you are using cookie cutter cutouts in the pie crust, cut about 4-5 out of the pie crust and reserve the shapes you cut out.
Grab your baking dish and with a slotted spoon, scoop your peaches into your baking dish.
Gently roll the pie crust over your rolling pin and transfer it over the peaches in your pan. The pie crust does not need to go over the edge of the baking dish, just up to the inside edges covering the peaches.
Now crimp the pie crust to make an even edging.
Brush the pie crust with your egg wash.
1 egg
If you used cookie cutter cut outs on your pie crust, add those shapes on top of the pie crust near the spot that you cut them out then brush with egg wash.
If you are not using cut out shapes in the pie crust, cut 3-4 medium slits across the pie crust to allow the steam to escape.
Bake for 35-40 minutes or until the crust is nice and golden brown and the peaches are bubbling.
Remove from the oven and let rest for 5 minutes.
Serve warm with some good vanilla ice cream.

Nutrition Values are estimates only.

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Course :Dessert, entertaining