Reduced Fat Pecan Pastry
2/3 cup + 1 tablespoon (74 grams) sifted cake flour
2/3 cup (86 grams) all-purpose flour, measured by fluffing, scooping and levelling
1/4 teaspoon salt
4 tablespoons sugar
1/4 cup pecans, toasted for 3 minutes until aromatic and cooled
3 tablespoons unsalted butter, cold
2 tablespoons shortening, cold
1/2 teaspoon vanilla
1 teaspoon balsamic vinegar
2 tablespoons egg or egg substitute, cold
10 medium peaches, ripe but firm
Fruitfresh™ or 2 lemons
1 medium apple, preferably Rome or a summer apple
1 pint (2 cups) blueberries, washed
1 pound strawberries, washed, hulled and quartered
1 large mango, peeled and cut into 1/2-inch pieces
3/4 - 1-1/4 cups sugar (to taste)
1 teaspoon cinnamon
3 tablespoons cornstarch
Preheat the oven to 375° F, with a rack in the middle of the oven. Have ready a 9x13-inch Pyrex baking pan. Fill a medium pot with 3-inches of water and set it on the stove to come to a boil. Next to the stove, set a large bowl of ice water. Add 1 tablespoon of Fruit Fresh™ or lemon juice to the water. This will keep the peaches from turning brown, but won't add that much acidy to the fruit.
For the pastry:
Combine the flours, salt, sugar and the nuts in a food processor, and pulse-process until the nuts are finely ground. Cut the butter and shortening into 1/2-inch chunks and place on top of the flour. Pulse-process until the fats look like lentils or rice, about 10 three-second pulses. (Alternatively, you can cut the fats into the flour with a pastry blender).
Transfer the mixture to a large bowl.
In another bowl, mix together the vanilla, vinegar and egg substitute. Pour half into the flour mixture, and mix with a fork until completely moistened.
Add the remaining egg mixture, as needed, pressing the dough with your hands, until it forms a dry, but cohesive ball.
Shape into a flattened ball, wrap in plastic and refrigerate for at least 30 minutes.
Meanwhile, place 2 peaches in the simmering water for 30 seconds.
Set 2 more peaches in the simmering water and while they are heating, make a slit at the bottom of the peach to release the skin, and then use a paring knife to take the skin off of the peach. Dip the pealed peach into the ice/citrus water and then set it aside. Repeat until all of the peaches have been peeled.
Slice the peaches into 1/2-inch slices and then cut them in half widthwise. Place in the bowl of ice/citrus water and then drain completely and dump the peaches into a large bowl. Peel, core and dice the apple into 1/4-inch chunks. Mix it into the peaches. Add in the blueberries, strawberries and mango. Stir in sugar, cinnamon and cornstarch. Turn the mixture into the Pyrex dish.
Cut open all except one long end of a jumbo ziptop bag.
Set the Pyrex dish on the bag, and mark the size of the pan on the outside of the plastic. Flour the inside of the bag. Place the dough inside, and roll it almost as big as the bag, flipping the dough over, several times during the rolling process, lifting the plastic and generously sprinkling the dough with flour.
Cut the dough to about the same size as the pan (there will be quite a bit of excess), and then cut this into 12 rectangles. Set the dough rectangles on top of the fruit (the whole top will be covered with dough - photo below is just to show fruit).
Refrigerate for 15 minutes. Set a cookie sheet under the oven rack you’ll use for baking. Set the pandowdy in the oven and bake for 25 minutes. Push the rectangles down into the juices using a pancake turner (spatula).
Bake for another 20-25 minutes, or until the crust re-surfaces, and is crisp. Cool for 30 to 45 minutes before eating. Can be made a couple of hours ahead of time (before serving, re-heat in a 350 degree oven to warm the fruit and crisp up the topping).