INGREDIENTS

Pie Dough:

• 0.25 cup almond flour
• 2.5 cups all purpose flour
• 2 tablespoons granulated sugar
• 0.5 teaspoon salt
• 8 ounces (1 cup) unsalted butter cold
• 6 tablespoons ice water

Peach Cobbler Filling:

• 10 cups fresh peaches, peeled and pitted (about 18 peaches)
• 1 cup granulated sugar
• 2 tablespoons corn starch
• 0.5 cup almond flour
• 3 tablespoons lemon juice
• 0.5 teaspoon lemon zest
• 0.5 teaspoon ground cinnamon
• 0.25 teaspoon ground nutmeg
• 0.5 teaspoon salt
• 0.5 teaspoon vanilla extract
• 2 tablespoons unsalted butter cold
• 2 tablespoons unsalted butter for the pan

Assembling Pie:

• 0.5 cup heavy whipping cream
• 0.25 cup granulated sugar
• 1 teaspoon ground cinnamon

DIRECTIONS

For Pie Dough:

1. Cut butter into small quarter inch cubes, separate on a cookie sheet and place in freezer.
2. In an electric mixer fitted with the paddle attachment add the almond flour, flour, sugar and salt. Mix on low just to distribute ingredients.
3. Add butter and mix on medium-low speed until the texture resembles coarse cornmeal. Butter pieces should be no larger than small peas size.
4. Add the ice water and mix on low speed just until the dough pulls together.
5. Turn the dough out onto plastic wrap and divide into two small, round disks.
6. Wrap tightly and refrigerate for at least two hours before use.

For Peach Cobbler Filling:

1. In a large bowl, toss the peeled, pitted, sliced peaches, sugar, corn starch, lemon juice, lemon zest, cinnamon, nutmeg, salt and vanilla. Set aside for 20 minutes.
2. Toss in cold butter that has been cut into quarter-inch pieces.
3. Pour mixture into buttered casserole pan.

For Assembling the Pie:

1. Preheat oven to 375°F with a baking sheet on the middle rack.
2. Mix together granulated sugar and ground cinnamon, set aside.
3. Roll out one pie dough to 9x13-inches, and cut into 5-inch strips.
4. Roll out second pie dough to 9x13-inches, and cut into approximately 8-inch strips.
5. Arrange the strips of dough in a lattice pattern on top of filling.
6. Once lattice is complete, brush lattice with heavy cream and sprinkle with cinna-mon sugar.
7. Place cobbler on the baking sheet in the oven and bake at 375°F for 1 hour to 1 hour and 10 minutes.
8. Let cobbler cool for 1 hour before serving.