2 Cups all-purpose flour
1/3 Cup sugar
1/4 Cup yellow corn meal
2/3 Cup cubed cold butter
1/2 Cup buttermilk
6 Cups fresh fruit and berries (mix and match to your own taste, any or all of the following- any kind of berries, peaches, apples, nectarines, plums, rhubarb, pears)
2/3 Cup sugar
1/3 Cup all purpose flour
2 Tablespoons lemon juice
I Egg, beaten
2 Tablespoons raw or coarse sugar
Mix flour, sugar and cornmeal in a large bowl, cutting in butter until forms large crumbs. Slowly add buttermilk with fork until dough holds together when pressed. Form into disc, wrap in plastic wrap and refrigerate at least 30 minutes.
Preheat oven to 375F. Roll dough on lightly floured surface into a 14 inch circle. Transfer to baking sheet lined with parchment paper.
Combine fruit/berries, sugar, flour and lemon juice in bowl. Heap on pastry leaving a 2 inch margin around edges. Fold pastry edges up over filling allowing center to be open. Brush beaten egg on exposed pastry and sprinkle with raw sugar.
Bake approximately 50-60 minutes or until crust if golden and fruit filling is bubbling. Cool. Serve with whipped cream.
Yield: 6-8 servings
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