St. Luke's Peach and Cherry Croustade
TWIN FALLS, (ID) Executive Chef Mark Owsley and Sous Chef Chris McCarthy from St Luke's joins Diane Dean on FOX 14 to cook up a fresh peach and cherry croustade.
Watch the interview to see how to make it.
Recipe is as follows.
Crust 1 3/4 cup flour, 1/3 cup sugar, 1/4 cup cornmeal, 1/4 tsp salt,
1/2 cup cold butter cut in chunks, 1/3 cup buttermilk.
Filling 4 cups bluberries, 2 cups blackberries 1/2 cup sugar, 3 TBS flour, 2 TBS lemon juice.
Finish 1 egg white, turbinado sugar.
You can also use peaches, cherries, plums etc...