Friday, June 15, 2012

Bubba's Peach Cobbler Pie...Fit for a Wedding!

The best food has the ability to tell a story, bring people together, feed our souls, and maybe most importantly, it can be the source of memories that put a smile on our face for years and years.  Food that's accompanied by a cherished story or memory is the best kind, don't you think?  And this special recipe for a beloved peach pie is one such story.

The story begins with a friend of mine from high school - Jana.  Jana recently shared this family recipe with me, along with a story about her grandfather, Jim Champion (aka "Bubba").  At the peak of peach season every year, Bubba would travel to his mountain house near Helen, GA where he would make lots and lots of these peach pies.  He would then freeze the precious collection of delicious pies and save them to eat throughout the year, simply pulling them out of the freezer when their lucky friends or family would visit.  

This idea alone is enough to make me want to run out and buy a deep freezer to fill with pies!  :)

But the story doesn't stop there...This past weekend, Jana's brother got married and he wanted these peach pies instead of the traditional groom's cake.  So, Jana made peach pies for the wedding, using this recipe.  And don't you know it...They totally stole the spotlight from the bride's wedding cake!

I'm not surprised at all, because this is indeed no ordinary peach pie.  It's filled with plenty of love and fresh, glorious peaches.  The filling that's spread over the peaches almost gives the pie a cobbler feel.  It's hard to explain, but easy to fall in love with!

We topped it off with homemade vanilla bean ice cream (which will be posted soon!).  I also used one of my favorite homemade pie crust recipes, which is by Melissa d'Arabian and is posted below.  It was nothing short of perfect peachiness on a plate!  

Jana - Thank you so much for graciously sharing this family treasure of a recipe!  It quickly became a new favorite of mine, too.

Bon Appetit, my friends!

Yes, please!

Freshly sliced peaches added to the pie shell

Next, the filling is spread over the top

And a pretty lattice crust finishes it all off.

Bubba's Peach Pie
Source:  Jana's Grandfather - Jim Champion (aka "Bubba")

NOTE:  You can bake this pie and then freeze it for later enjoyment.  When ready to eat, simply let it thaw overnight in the fridge.

2 unbaked pie crusts, store-bought or homemade (see recipe below)
2 -3 cups fresh peaches, peeled and sliced into wedges
1 cup sugar (or 3/4 cup if peaches are extra sweet)
1/3 cup butter or margarine 
1/3 cup flour
1 egg
1/2 tsp. vanilla

Preheat oven to 300 degrees F.

In the bowl of a stand mixer, cream together sugar and butter until fluffy.   Next, add flour, egg and vanilla.  Mix together well.

Place 1 pie crust in the bottom of a greased pie plate, and arrange sliced peaches in the pie shell.  Spread the filling over peaches in an even layer.

Next, create a lattice crust on the top using the second pie crust.  Not sure how?  Here's a helpful link from

Place the pie plate on a large cookie sheet and place it on the middle rack in the preheated oven.  Bake at 300 for 1 hour.

Serve warm with vanilla ice cream.


Basic Pie Crust:
Yield: 2 (9-inch) pie crusts 

1 cup butter (2 sticks), cubed and chilled
2 1/4 cups all-purpose flour
1 teaspoon salt
8 to 10 tablespoons ice water

Put the butter, flour, and salt in the food processor, and pulse lightly just until the mixture resembles wet sand. Add the water, 1 tablespoon at a time, pulsing briefly after each spoonful of water. Keep adding water until the dough just begins to gather into larger clumps.

Transfer equal amounts of the dough into 2 resealable plastic bags and pat each into a disk. Let rest in the refrigerator for at least 30 minutes. Remove 1 of the disks from the bag to a flour coated surface. Using a rolling pin, roll the dough out to a 10-inch round. Gently fit the rolled dough into a 9-inch pie pan, and refrigerate while you prepare the pie ingredients.


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RecipeNewZ said...

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I would like to invite you to share this post (and your other posts :-) ) on a new photo based recipe sharing site that launched in May. The idea is simple: all recipe photographs are published within minutes of submission. And, of course, the images link back to the author's site.

It's called RecipeNewZ (with Z) -

I hope you get a chance to visit and to share some of your delicious posts with our viewers. It would be a pleasure to have you on board :-)

Leslie W. said...

Thank you for sharing this wonderful recipe! It was the hit of our Father's Day lunch! Can't wait to make it again for a visit with my grandma, who is the reigning pie queen of our family. :)

Celeste said...

Leslie - Thanks so much for trying the recipe. I'm SO happy that it was a big hit! :)

Cindy said...

i love peach cobbler.....this looks delish!!! thanks for posting it!! p.s. found you on pinterest!!


Anonymous said...

Saw this on pinterest and it looks amazing! I'm stuck at work and all I can think about is rushing home to make this pie:) Thanks for the recipe!

Patricia said...

This is really, really good. I wonder if you could use more types of fruit (maybe using a bit of flour mixed with the fruit so it's not too soggy(

Unknown said...

I'm curious at what point would you freeze these? Would you put the unbaked pie in the freezer to bake later or do you bake it first then freeze? And if you freeze before baking, what might the baking instructions be?

Celeste said...

Hi Ann! Bake the pie, then freeze. When ready to eat, thaw overnight in the fridge. :)

Nan said...

Hi just found your pie on Pinterest and I was wondering if I can use canned peaches because fresh peaches aren't in season right now where I live. Would appreciate your input. Thanks for posting this gorgeous pie!

Unknown said...

I've baked this pie, and it was DELICIOUS you guys!!!! I'm a crust person when it comes to peach cobblers and with this peach cobbler pie I am THOROUGHLY pleased. Hats off to you for this pin! By the way, I have another one in the oven as I speak :)

Anonymous said...

Just to clarify, you don't toss the peaches in anything before dumping the wet flour mixture on top? Thanks!