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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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Ingredients:
2 1/2 cups all-purpose flour |
2/3 cup ground toasted almonds |
1 teaspoon salt |
2/3 cup butter |
1/4 cup plus 3 tablespoons whole milk |
4 cups fresh blueberries |
4 cups coarsely chopped fresh peaches |
1 1/2 cups sugar |
1/4 cup cornstarch |
2 tablespoons amaretto |
2 tablespoons butter |
1/2 teaspoon ground cinnamon |
1 egg white, lightly beaten |
2 tablespoons sugar |
2 tablespoons chopped almonds |
2 1/4 cups french vanilla ice cream |
Directions:
1. Combine first 3 ingredients; cut in 2/3 cup butter with a pastry blender until mixture is crumbly. Sprinkle milk, 1 tablespoon at a time, evenly over surface of flour mixture; stir with a fork until dry ingredients are moistened. Knead dough 4 or 5 times. Cover and chill 1 hour.
2. Combine blueberries and next 6 ingredients in a large saucepan. Cook over medium heat, stirring frequently, 10 minutes or until thickened. Remove from heat; let cool.
3. Roll half of chilled pastry into a 13-inch square on a floured surface, and place in a greased 8-inch square baking dish. Pour fruit mixture into pastry-lined dish. Roll remaining pastry into a 10-inch square. Place pastry over fruit mixture. Fold edges under, and flute. Brush pastry with egg white; sprinkle with 2 tablespoons sugar and chopped almonds. Cut several slits in top crust. Bake at 375° for 40 minutes or until golden. Serve warm, and top each serving with 1/4 cup ice cream.
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