This Peach Cobbler with Pie Crust is a double crusted cobbler filled with tender sweet peaches in a delicious pure maple syrup filling combined with cinnamon, allspice, and cardamom.
If using store bought pie dough, thaw completely. When thawed, add a bit of flour to a working surface or a clean counter top surface and roll out the dough. Then, place one on the bottom and up the sides of a 9x13 inch casserole or baking dish.
Place in the preheated oven, and bake the pie dough until it turns a light brown color. This is called blind-baking or par-baking. The purpose is to bake that first layer of dough just until light brown before adding the filling. Set aside.
Crack egg in a bowl whisk. Set aside.
Filling
To a pot over medium-heat, add canned peaches, pure maple syrup, cinnamon, allspice, and cardamom and stir until all combined. Add flour and stir. Continue to cook until the mixture comes to a gentle boil and the mixture thickens enough to coat the back of a spoon. Remove from heat, add vanilla extract or vanilla paste and stir gently.
Assemble
Using a ladle or slotted spoon, add the peaches from the filling into the baking dish with the par-cooked dough then add in the syrup (you may not need to use all the syrup and that's okay using too much will cause spillage in your oven). Use the majority, but it's okay to leave some behind in the pot.
Top with the other pie dough that you rolled out. Using a pastry brush, brush the dough with egg wash. Place in the preheated oven and bake until the filling is bubbly and the crust is golden brown. This will take about 40 minutes.
Serve
Remove from oven. Allow to cool. Enjoy alone or top with a scoop of ice cream or a dollop of whipped cream.
Notes
If you decide to use a store bought pie crust instead of homemade, make sure to purchase a really good one.
Using store bought pie crust allows time for preparing other homemade goods or simply shortening the amount of time you would spend in the kitchen.
I recommend using name brand canned peaches instead as a generic brand can potentially alter the taste of the cobbler.
For this recipe, I do not use canned peaches in heavy syrup instead I use canned peaches in 100% juice, so I can control the sweetness even more and honestly I prefer using a better quality sweetener such as pure maple syrup instead of peaches sitting in heavy syrup.
Cardamom is a strong spice and I recommend only using a dash; however, it's optional so do not feel inclined to buy it if it's a spice that you do not use often.
Brushing the top layer of the peach cobbler with an egg wash is important for turning it a beautiful golden brown color while baking.