3 lbs peaches, peeled, pitted, and cut into thick slices
1/2 cu superfine sugar
3 tbsp cornstarch
2 tbsp cognac (peach schnapps, or apple juice)
2 cu sifted flour
½ tspn salt
2 tbls double-acting baking powder
4 tbls butter
4 tbls shortening, preferably Crisco brand
½ cu milk
½ cu heavy cream
1 tspn pure vanilla extract
2 tbls melted butter
½ cu heavy cream, lightly whipped**
(Pre-heat oven to 450 degrees)
To make the filling Combine the peaches, sugar, cornstarch, and cognac or apple juice in a heatproof glass baking dish 9 inch square and 1 3/4 inches deep. Let sit for about 30 minutes to macerate. In the meantime, make the crust.
To make the crust Put the flour into a food processor. Add the salt and baking powder and process for 20 seconds. Add the butter and shortening and process until well combined, achieving the texture of cornmeal. Combine milk, cream, and vanilla extract. Pour into processor and process for about 30 seconds.
To assemble Put the dough on a floured board and roll it out to the size of the baking dish. Place the dough on top of the fruit. Brush with the melted butter. Bake for about 30-35 minutes.
Serve while still warm with lightly whipped cream on the side.
(Recipe source:“To The Good Life! Entertaining with Annemarie” by Annemarie Huste)
**I slightly sweetened the cream while whipping with Raw Raspberry Honey from the Capital Bee Company, Savannah, Georgia (Yes! You can order online!).
Mary Ann Mauer