Peach Cobbler Pie

By RoketJSquerl

Ingredients

• Topping Ingredients:
• 1 buttery pie crust (store bought or Best Ever Pie Crust)
• 1 egg white
• 4 cups fresh peaches. peeled + sliced
• 1 to 2 cups granny smith apples, very thinly peeled + sliced
• 1 pint blueberries
• juice of 1 small lemon
• 1/4 cup unsalted butter
• 1 1/2 tablespoons all-purpose flour
• 1/4 cup white sugar
• 1/4 cup packed brown sugar
• 1 tablespoon water mixed with 1/2 teaspoon cornstarch
• 1 teaspoon cinnamon
• 1 stick of chilled butter, diced
• 3/4 cup brown sugar
• 3/4 cup flour
• 3/4 cup old fashioned oatmeal
• 1/2 teaspoon cinnamon
• pinch of salt

Details

Adapted from cookingwithmykid.com

Preparation

Step 1

1. Place fruit in a colander in your sink and toss with lemon juice.

2. Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water/cornstarch; bring to a boil. Reduce temperature, and simmer 5 minutes.

3. Pre-heat the oven to 425 degrees. Carefully place dough into a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Fold the edges over to crimp. Use a pastry brush to paint the bottom of the pie with egg whites and set aside.

4. Fill crust with fruit, mounded slightly. Gently pour the sugar and butter liquid over the fruit slowly so that it does not run off.

5. Use a food processor or a blender to mix together topping until it forms pebble-sized clusters. Sprinkle on top of fruit and press down gently to keep in place.

6. Bake pie for 15 minutes at 425 degrees. Reduce the temperature to 350 degrees and continue baking for 35 to 45 minutes.

7. Serve warm by scooping (as you would a cobbler) with vanilla ice-cream.

Makes: 8 servings