Preheat
oven to 425 degrees. To make pastry, pulse the flour, cornmeal,
salt and sugar together two or three times in the bowl of a food
processor fitted with a plastic blade. Add the cold butter and
shortening and pulse another eight or ten times, or until mixture
is coarse and looks like small peas.

Drizzle
cold water through the mouth of the processor while pulsing until
the pastry just starts holding together. Turn out the pastry onto
a lightly floured surface and form into a 2-inch thick disk. Wrap
well in plastic and refrigerate for at least 30 minutes

Meanwhile,
in a large bowl, toss together the berries, peaches, honey,
cornstarch and lemon zest until evenly coated. Once the pastry has
rested, roll out to 1/4 inch thickness and drape it over a 10'
deep dish pie pan and let some excess pastry hang over the edges.

Press
the pasty in the pan and pour in the filling. Top fruit evenly
with pats of butter.

Fold
excess pastry back over the fruit, tearing off any large pieces to
top the fruit in the middle of the pan, but still allowing some of
the fruit to be exposed, for a rustic look. Bake in the center of
the oven until bubbling and golden brown, about 40 to 45 minutes.
Serve warm and top with whipped cream or vanilla ice cream.

Serves:
8