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2 cups unbleached all-purpose flour
Make Dough:
Add butter and shortening and pulse to break up butter into flour to get a coarse, crumbly mixture.
Add egg and most of cold water (start with 2-1/2 to 3 tablespoons). Pulse to make a mass that holds together lightly but thoroughly; add water a few drops at a time if needed.
Turn out onto a lightly floured work surface and knead a few seconds. Form into a disc, wrap well and chill about 20-30 minutes.
Make Filling:
Preheat oven to 425°F. Line a large baking sheet, double up (one inside another) with parchment paper.
On a lightly floured surface, roll dough to a 12" circle. Transfer to baking sheet by folding in quarters and unfolding on baking sheet.
Assembly:
Bake until peaches are bubbly, about 25-35 minutes. Serve warm or at room temperature with peach ice cream.
Posted by Susan Greene
Nutritional Info Per Serving: calories, 462; fat, 27g; calories from fat, 52%; carbohydrates, 48g; protein, 7g; fiber, 2g; cholesterol, 126mg; sodium, 317mg.
2 tablespoons stone-ground cornmeal
3/4 teaspoon salt
6 tablespoons sugar, divided use
1/2 cup unsalted butter, in small chunks, thoroughly chilled
2 tablespoons vegetable shortening, thoroughly chilled
1 egg
2 to 4 tablespoons ice water, as required
2 to 3 large peaches, peeled, pitted and cut into thin wedges
1 tablespoon peach brandy (optional)
2 tablespoons unsalted butter, cut into small pieces
1 beaten egg with 1 tablespoon half-and-half
In food processor work bowl, mix flour, cornmeal, salt and 2 tablespoons sugar, pulsing on and off to blend.
Prepare peaches while dough is chilling. Toss fruit with 2 to 3 tablespoons sugar (as needed) and optional brandy.
Mound fruit in center or arrange wedges in concentric circles, leaving a small border about 2" deep and dot with butter. Fold border inward to form a thick edge, which you may crimp if desired. Brush crust that is exposed with egg wash (egg beaten with half-and-half), then sprinkle on remaining sugar.