Old Fashioned Peach Pandowdy 2021-10-06T17:25:38+00:00

Project Description

Old Fashioned Peach Pandowdy

Old Fashioned Peach Pandowdy

Author: Chef Belinda

A pandowdy is a single-crust deep-dish pie with fruit on the bottom and the crust on top. Once out of the oven, the pastry is gently broken up to reveal the fruit and juices below the crust. Alternately, it is made with scraps of dough laid in freestyle patterns.

Ingredients

  • 8 medium ripe peaches, peeled, pitted, and sliced

  • 1 tablespoon cornstarch

  • 1 cup sugar

  • 1 teaspoon cinnamon

  • 1⁄2 teaspoon nutmeg

  • 1 teaspoon fresh-squeezed lemon juice

  • Pinch of salt

  • 1 (9-inch) Pie Crust Dough

  • 2 tablespoons unsalted butter, cut into 1⁄2 teaspoon-size pieces

Pie Crust Dough

  • 2 1⁄2 cups all-purpose flour

  • 1⁄2 teaspoon kosher salt

  • 12 tablespoons unsalted butter, cut into 1⁄2-inch cubes and chilled

  • 8 tablespoons shortening, chilled, and cut into pieces

  • 1⁄4 cup chilled water

Directions for Pie Crust

  1. In the bowl of a food processor, add flour and salt and pulse a few seconds. Add butter and shortening and pulse until flour takes on a pea-like consistency.

  2. Add chilled water, 1 tablespoon at a time, and process until the ingredients form a ball and pull away from the sides of the food processor.

  3. Remove dough, divide in half, and flatten into 2 disks. Wrap in plastic wrap and refrigerate for 1 hour or up to 2 days.

Directions for Pandowdy

  1. Preheat oven to 375 degrees F.

  2. On a dry, well-floured surface, roll out dough into a 12-inch round. (It does not have to be perfect.)

  3. Pour fruit mixture into a 9- or 10-inch cast-iron skillet. Distribute the butter pieces over the top of the fruit.

  4. Gently place the dough over the top, tucking the hangover dough around the inside of the skillet.

  5. Bake 35–40 minutes or until golden brown on top and juices are bubbling. Remove from oven and, using the sharp sides of a large spoon, break dough in several places.