Peach and Cinnamon Cobbler Pie Recipe

Ingredients:

• Butter for coating dish

Filling:

• 6 cups peaches, halved, pitted, and sliced 1/4 inch thick
• ¾ cup sugar
• ¼ cup quick-cooking tapioca
• 1 teaspoon ground cinnamon
• 1 teaspoon freshly squeezed lemon juice
• Pinch salt

Topping:

• 1⅔ cups all-purpose flour, plus additional for dusting
• 3½ tablespoons sugar
• 1½ tablespoons baking powder
• ⅛ teaspoon salt
• 6 tablespoons cold unsalted butter, cut into cubes
• ⅔ cup heavy cream, plus additional for brushing

Instructions:

1. Preheat oven to 350°F. Butter a 2½-quart baking dish. In a medium bowl, stir together the filling ingredients. Pour filling into the prepared dish; set aside.
    
2. For the topping, in a food processor or large bowl, pulse or whisk together the 1⅔ cups flour, the sugar, baking powder, and salt. Pulse or cut in the butter until the
   mixture resembles coarse crumbs. Slowly add the ⅔ cup cream, mixing until the dough just comes together. Turn the dough onto a lightly floured surface and pat together. Form the dough into 2-inch balls. Flatten balls gently with the palm of your hand.
    
3. Evenly arrange the dough rounds on top of the filling. Brush a little cream over the rounds. Bake about 1 hour or until the biscuits are golden and the filling is bubbling.

Photo Credit: thedeenbros.com
Source:  http://thedeenbros.com/index.php/recipes/recipe_detail/peach_and_cinnamon_cobbler/