Ingredients
- Crust:
- 2 1/2 cup
- 2 teaspoon sugar
- 1 teaspoon salt
- 1 cup chilled unsalted butter, cut into 1/2-inch cubes (1 cup = 2 sticks)
- 1/4 cup ice water
- Filling:
- 3 peaches, peeled and thinly sliced
- 1 1/2 cups blackberries, rinsed and dried
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 cup flour
- 1/2 cup brown sugar
- 1/2 tsp salt
- 1 egg, beaten
- 1/4 cup Diamond of California® Sliced Almonds
The Steps
- Pulse the flour, sugar and salt in the bowl of a food processor. Add the butter and process using on/off turns until the mixture resembles coarse meal.
- Transfer the dough to a medium bowl and drizzle 3 tablespoons of the ice water over the dough. Stir with a fork just until moist clumps form, adding the remaining tablespoon water if necessary to moisten.
- Gather the dough into a ball; flatten into a disk. Wrap the dough in plastic and chill 30 minutes.
- To make the filling, combine the peaches, blackberries, cinnamon, nutmeg, flour, brown sugar and salt in a large bowl. Stir gently until combined.
- Pre-heat the oven to 350 degrees. Roll the dough out on a lightly floured surface to a 12-inch round.Transfer to a parchment lined cookie sheet.
- Spoon the filling into the center of the dough leaving about 1 ½ inches of dough around the edges.
- Fold the edges up to cover the filling, leaving the majority of the filling in the center exposed.
- Use a pastry brush to brush the egg on to the dough, then sprinkle with sliced almonds.
- Bake for 45-50 minutes until crust is golden brown.
- Cool completely before serving with vanilla ice cream.
