- 1 1/ 2 cup all purpose flour
- 1 tablespoons granulated sugar
- 1/ 2 teaspoons salt
- 3/ 4 cup cold and cut into cubes butter
- 1 tablespoon lemon zest
- 1/ 4 cup ice water
Add flour, sugar, and salt to food processor. Pulse the flour mixture a couple of times. Add butter and lemon zest, then pulse again until the butter and flour form small chunks. Add water and pulse until the dough comes together and forms a ball.
Place dough onto a clean, flat working surface. Form into a ball, then roll into a disk. Place the dough on a plate, then cover with parchment paper. Place in freezer.
- 2 sliced into 1/2-inch thick slices white peaches
- 1 cup pitted and halved rainier cherries
- 1/ 4 cup granulated sugar
- 2 tablespoons brown sugar
- 1 teaspoons vanilla extract
- 1/ 4 teaspoons ground cinnamon
- 1 tablespoons corn starch
In a large mixing bowl, mix peaches, cherries, sugar, brown sugar, vanilla, cinnamon, and corn starch. Set aside for 10 minutes and stir occasionally until the sugar dissolves.
Heat oven to 400° F.
Remove the dough from the freezer and place on a lightly floured surface. Roll dough into a 12-inch wide circle and gently place onto a baking sheet.
Spoon the peach and cherry mixture onto the center of the dough circle, leaving the syrup in the bowl. Leave 2 inches around the perimeter of the dough. Lightly drizzle 2-3 tablespoons of the syrup on top of the fruit center without drenching the fruit in syrup.
Gently fold the sides of the 2-inch dough perimeter inward and onto the fruit filling. Place on the middle rack in the oven and bake for 45 minutes or until the crust is golden.
Remove from the oven and allow to cool for 10 minutes. Slice and serve with ice cream or crème fraîche.