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Perfect Peach-Blueberry Pandowdy
Ingredients
- FOR LEMON-CORNMEAL CRUST
- 1 1/4 cups 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
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