CRUST
2 cups of flour
1/3 cup sugar
1/4 cup cornmeal
2/3 cup cold butter, cut into cubes
1/2 cup buttermilk
Mix the dry ingredients in bowl. Cut in cubes of butter until crumbly. Add buttermilk slowly until it forms dough. Form into a disk and put in plastic wrap in refrigerator for at least 30 minutes. When dough is chilled, place on floured surface and roll out to approximately 14 inches round. Put dough on parchment paper lined baking sheet.
FILLING
4 cups of blackberries
2 cups of peaches, sliced
2/3 cup sugar
1/3 cup flour
1 tbsp fresh lemon juice
1 egg, beaten
2 tbsp Turbinado sugar
Toss fruit, sugar, flour and lemon juice in a large bowl.
Add filling to center of dough leaving 2-3 inches all around. Fold dough over filling leaving center uncovered. Using a pastry brush, brush the beaten egg over the crust and then sprinkle with Turbinado sugar. Bake at 375 for 50-60 minutes. Serve hot with vanilla ice cream on top.
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