Fresh Peach Cobbler Pie
6 ripe peaches, sliced into 1″ pieces
3-4 Tbsp whole wheat flour
1/2 cup agave
olive oil spray
1 Tbsp Earth Balance nondairy butter
In a pie pan lightly sprayed with olive oil, unroll pie crust to the edges. Fill pie crust with fresh peaches. Drizzle 1/2 cup agave over peaches and sprinkle 3-4 Tbsp flour also.
On a cutting board, cut second pie crust into 1/2″ strips and weave as lattice on top of pie. Crimp sides of crust with a fork, then sprinkle lattice with cinnamon and butter in small spoonfuls. Wrap sides of crust with strips of aluminum foil to prevent over-browning. Bake for 1 hour at 350.
Nothing beats Fresh Peach Cobbler Pie as dessert anytime day or night! We enjoy our pie warm with non-dairy vanilla ice cream!