Peach-Blueberry Cornmeal Pandowdy

food52.com

Brenna

subheading: FOR LEMON-CORNMEAL CRUST:

1 ¼ cups unbleached all-purpose flour

¼ cup stone ground yellow plain cornmeal

½ 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

subheading: 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

subheading: FOR TOP OF CRUST:

Egg white from 1 large egg, lightly beaten

1 tablespoon turbinado sugar

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