Spiced Peach-Blueberry Pandowdy

Ingredients

• 4 oz. (½ cup) cold unsalted butter, cut into tablespoon-size pieces
• 2-½ Tbs. cornstarch
• 1 large egg yolk
• 1 tsp. finely grated fresh ginger
• 1 tsp. finely grated lime zest
• 1 tsp. cider vinegar
• 1 Tbs. fresh lime juice
• + 10 more ingredients
• • 1 oz. (¹/₃ cup) sliced almonds
  • 3 lb. (6 to 7 large) firm, ripe peaches or nectarines
  • ¼ tsp. table salt
  • ¼ cup firmly packed light brown sugar
  • Large pinch allspice
  • 1 Tbs. granulated sugar
  • 5 oz. (1 cup) blueberries
  • ¼ tsp. table salt
  • 4-½ ounces (1 cup) unbleached all-purpose flour
  • ¼ cup granulated sugar

Put the flour, sugar, salt, and butter in a food processor. Pulse four times for 1 second each. The butter will still be quite chunky. Combine the cider vinegar with 3-1/2 Tbs. ice water in a liquid measuring cup. Slowly pour the water mixture through the feed tube while pulsing very rapidly—a fr...

View full recipe at Fine Cooking