Perfect Peach-Blueberry Pandowdy
INGREDIENTS
•
FOR LEMON-CORNMEAL CRUST
•
1 1/4 cup unbleached all-purpose flour
•
1/4 cup stone ground yellow plain cornmeal
•
1/2 teaspoon kosher salt
•
Finely grated zest from 1 small lemon (juice reserved for filling)
•
10 tablespoons unsalted butter, cut into small pieces
•
3 to 6 tablespoons ice water
•
FOR FILLING
•
2 tablespoons unsalted butter
•
4 cups of pitted, peeled, and sliced ripe peaches plus 2 cups of blueberries (or any combination of stone fruit and/or berries), about 6 cups in total
•
3 tablespoons light brown sugar
•
2 teaspoons cornstarch (or 1 tablespoon for an all-berry version)
•
1 tablespoon freshly squeezed lemon juice
•
pinch of salt
•
FOR TOP OF CRUST
•
Egg white from 1 large egg, lightly beaten
•
1 tablespoon turbinado sugar
Comments & Reviews
Just A Pinch Sweepstakes