Pulse flour, salt, and 5 tablespoons butter in food processor until mixture resembles course meal. Transfer to large bowl and cut in rest of butter until resembles peas. Add 6 tablespoons ice water, mix with fork until dough just sticks together. Place on plastic wrap and spread to a 10" square. Fold into thirds. Wrap and chill.
Peel peaches (boil to peel). Slice into 8-10 wedges. Combine with 1 1/4 cups sugar and let sit for 30 minutes. Add corn starch, pinch of sat, lemon juice, cinnamon, and vanilla, and blueberries.
Preheat oven to 400F. Place fruit in a round casserole bowl (9" by 2" deep). Roll dough out on lightly floured surface 1/4" thick / 10" diameter. Lay on top of fruit and trim. Brush with cold water and sprinkle with sugar. Place on baking sheet and bake until golden brown - approx 45 minutes. Cool on rack for 45 minutes.
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|Serving Size: 1 Serving (2290g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2109 (54%)|
|Amt Per Serving||% DV|
|Total Fat 234.4g||312 %|
|Saturated Fat 146.2g||731 %|
|Monounsaturated Fat 60.7g|
|Polyunsanturated Fat 10.1g|
|Cholesterol 610.6mg||188 %|
|Sodium 71273.4mg||2458 %|
|Potassium 2614.9mg||69 %|
|Total Carbohydrate 477g||140 %|
|Dietary Fiber 26.7g||107 %|
|Sugars, other 450.3g|
|Protein 15.7g||22 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3913
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