Step 1

Combine the flour, sugar and salt in a medium bowl. Add the cubed butter and use a pastry blender to cut the butter into the dry ingredients until the size of small peas. Add buttermilk and use a spoon and then your hands to stir the mixture until it comes together into a ball. If mixture is too dry, add additional buttermilk a teaspoon at a time.

Step 2

Dump the dough out onto a clean surface and knead a few times to incorporate all of dry bits. Work quickly, do not over handle. Cover with plastic wrap and chill in the fridge for at least 1 hour before using.

Step 3

On a floured surface, roll the chilled dough out into a rough 12-inch circle. Transfer to a 9-inch pie dish, trim edges, and crimp as desired. Store pie crust in the pie crust in the freezer until ready to assemble the whole pie.

Step 4

When ready to bake, preheat the oven to 400°F.

Step 5

Toss together the sugar, flour, cinnamon, peaches and lemon juice in a large bowl. Dump into the prepared pie crust.

Step 6

Combine the flour, sugar, baking powder, baking soda and salt in a large bowl. Add the cubed butter and use a pastry blender to cut the butter into the dry ingredients until the size of small peas. Add the buttermilk and mix just until dough comes together. Drop by the spoonful on top of the peach filling. Sprinkle with cinnamon sugar, if using.

Step 7

If desired, whisk egg wash together and brush onto tops of the cobbler topping and edges of the pie crust. Sprinkle the top of the pie with cinnamon-sugar.

Step 8

Bake pie until topping is golden brown and the filling is bubbling through the center, about 45-60 minutes. If the topping browns too quickly, cover with foil for the remainder of the baking time.

Step 9

Let cool 20 minutes before serving so the filling has time to set up completely. Serve with whipped cream or ice cream, as desired. Store leftovers in the fridge.