-
1
For the pie filling: Preheat the oven to 350 degrees F. Fit the pie crust into a 9-inch deep-dish pie plate, place a piece of parchment paper on top and fill with pie weights or dried beans.
-
2
Parbake the pie crust for 5 minutes, remove from the oven and cool.
-
3
Combine the peaches, cornstarch, brown sugar, granulated sugar, lemon juice, cinnamon, nutmeg and salt in a large bowl and toss to mix well.
-
4
Transfer the peach mixture to the pie crust.
-
5
For the cobbler topping: In a food processor, combine the flour, butter, baking powder, baking soda, salt and 1 tablespoon of the granulated sugar, Pulse until the mixture is grainy with pea-size chunks of butter, about 30 seconds.
-
6
Do not over process or the topping will become runny.
-
7
Add the buttermilk and pulse 2 to 3 more times to combine.
-
8
Dot the topping over the top of the pie filling.
-
9
Do not make the dots too big or they will not cook through.
-
10
Sprinkle the remaining 1 tablespoon sugar over the top.
-
11
Bake the pie until the edges of the crust are golden brown, the cobbler topping is cooked through and the fruit is tender, 40 to 50 minutes.
-
12
If the pie crust browns before the cobbler topping is cooked through, cover the edges with foil and continue baking.
