1 1/2 cups all purpose flour ( regular or gluten-free)
1/2 cup sugar
1 tsp baking powder
1/4 tsp salt
1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
1 large egg
1 tsp vanilla
1/2 cup sugar
2 tblsp all-purpose flour ( of your choice)
1 tblsp tapioca starch
2 lb firm-ripe peaches ( about 4 ), halved lengthwise, pitted, and each half cut lengthwise into fourths.
1 cup blueberries ( 1/2 pint)
1 tblsp fresh lemon juice
> Pulse together flour, sugar, baking powder, and salt in a food processor until combined. Add butter and pulse just until mixture resembles coarse meal with some small (roughly pea sized) butter lumps. Add egg and vanilla and pulse just until dough clumps and begins to form a ball, about 15 pulses.
> Press dough onto bottom and evenly all the up side of springform pan with floured fingertips. Chill pastry in pan until firm, about 10 minutes.
MAKE FILLING WHILE PASTRY CHILLS
> Preheat oven to 375 degrees
> Stir together sugar, flour and tapioca starch in large bowl. Add peaches, blueberries, and lemon juice. stir gently till coated. Spoon filling into pastry and bake, loosely covered with sheet of foil until filling is bubbling in center and crust is lightly golden, about 1 3/4 hours.
>Cool on rack about 20 minutes, then remove side of pan. Cut with sharp knife.
* With gluten free be careful not to let crust get too brown. also we found it was kind of better the next day. ( like a lot of things…)