It’s quite possible this is my favorite Marmo-baked dessert. This dessert accomplishes some fantastic things in the realm of taste and texture:
It’s tangy (depending on which fruit you choose for the filling).
It’s sweet – but not overdone.
It’s crust is a buttery fantasy of golden brown deliciousness that surrounds the tangy fruit in a chewy and crispy envelope.
A magical thing happens with the fruit and crust in which the mushy fruit creates an ooey-chewy layer of dough right where the fruit and crust meet – Not unlike an L&B slice of pizza – yet the rest of the crust remains firm and fresh. It’s magic.
Side Note #1: This is a good pie to eat at 2am for your second dessert. Or first breakfast…
Side Note #2: You could modify this with other fruits – apples! Berries! Cheese puffs! No, not the cheese puffs.
Side Note #3: This is a good “pie” to make if you are not good at crusts. You’re allowed to be messy with this crust, as it’s just a fold-over. No special trimming or arrangements involved.
So let’s get down to how make it, because you are going to want to do that. Soon.
What You Need for the Crust:
1 2/3 cup flour
3 tablespoon sugar
3/4 teaspoon salt
1/4 c cornmeal
1 teaspoon grated orange peel – optional
14 tablespoon chilled unsalted butter
1/3 cup ice water.
What To Do for the Crust:
Combine flour, cornmeal, sugar, orange peel and salt and blend in a food processor. Add butter using on/off pulse until butter is reduced to pea size pieces.
Add the water a little at a time until dough comes together. Gather dough together into a ball and chill for 15 minutes.
Roll out the dough on a lightly floured sheet of parchment paper to about 14 inches wide.
Slide the parchment and dough combo onto a baking sheet. Chill for another 15 minutes – no more!
What You Need for the Filling:
1/4 cup sugar
4-5 peaches or nectarines sliced and peeled
1/2 pint of raspberries
1 1/2 teaspoons cornstarch
1/2 teaspoon vanilla extract
1 egg beaten
What You Do for The Filliing:
Stir sugar and cornstarch together in a large bowl.
Mix in fruit and vanilla extract.
Let this stand until juices are released – about 20 minutes.
Preheat the oven to 375 degrees.
Spoon fruit onto the center of the dough, arranging it in a 10 inch diameter circle in the center of the dough. Lift the edges of the dough, fold them over the fruit center, and pinch them to form a seam.
Brush the dough with egg and sprinkle with raw sugar.
Place the baking sheet in the oven and bake until crust is golden brown, about 55 minutes.