Fruit Pandowdy

By Jeanne Souldern

 

Here are two recipes for pandowdys- a peach blackberry and an apple rhubarb. I always like making them because you only need one pie/pastry crust. And if you are a fumble-fingers with crusts, like I am, you can easily hide your mistakes by pinching and tucking the top crust. A pandowdy is a perfect spring-summer-fall dessert when fruits are plentiful.

Gingered Peach and Blackberry Pandowdy

This pandowdy recipe is baked with a pastry crust only on top, while the peaches and blackberries thicken and bake together under the crust. This recipe also calls for leaving the skins on the peaches so that they impart their flavor and natural color. During late July and early August, both peaches and blackberries are available, allowing for this delectable combination. Any blackberry will work in this recipe, but Chester blackberries are our favorite for their shiny midnight black color and plump juiciness. These thornless blackberries have a late, long season in western Oregon that can often extend into September.

BAKING TIME: 50 MINUTES / SERVES 8 TO 10

1 tablespoon unsalted butter, at room temperature, for dish

Pastry for one 9-inch crust *

4 peaches, pitted (2 pounds prepped)

½ cup (3 ½ ounces) granulated sugar

Juice of 1 large lemon

2 tablespoons cornstarch

2 tablespoons ( ½  ounce) chopped candied ginger

½ teaspoon ground ginger

½ teaspoon fine sea salt

1 dry pint (2 cups) blackberries, preferably Chester, fresh or frozen

Preheat the oven to 425 degrees F. Butter a 9-inch deep-dish pie pan or iron skillet.

Wash the peaches, pierce the skins all over with a fork, then slice each peach into 10 to 12 slices, depending on the size of the fruit. Put the peaches in a bowl, add the sugar and lemon juice, and toss gently until evenly coated. Set aside for 15 to 20 minutes to draw out some of the juices.

Strain the peach juice into a small saucepan over medium heat and cook, stirring occasionally until reduced by half. Rub the cornstarch, candied ginger, ground ginger and salt together in a bowl.

Roll the pie pastry out a little larger than the diameter of your pie pan. Place the pie pan or iron skillet upside-down atop the pastry and use it to cut the pastry to size.

Add the cornstarch mixture and reduced juice to the peaches, add the blackberries, and stir gently until evenly combined. Pour into the prepared pan and top with the pastry circle. If the crust is a bit larger than the pan, tuck it inside the pan. Before putting into the oven, place the pie on a baking sheet to collect any drips from cooking.

Bake for 50 minutes, or until the crust is golden and the fruit is bubbling. Cool for 1 hour before serving, topped with a scoop of vanilla ice cream or freshly-made whipped cream.

Storage: This dessert should be eaten soon after it is made, but any leftovers can be covered with a tea towel and stored at room temperature until the next morning, when they will make a delicious breakfast.

[Recipe Source: Rustic Fruit Desserts by Julie Richardson and Cory Schreiber, Ten Speed Press, 2009]

 

Apple and Rhubarb Pandowdy

Same basic pie crust theme as the peach and blackberry pandowdy recipe.

BAKING TIME: 50 – 55 MINUTES / SERVES 8 TO 10

1 tablespoon unsalted butter, at room temperature, for the pan
4 tart apples, peeled, cored and sliced
5 cups of rhubarb, sliced 1/2 inch thick (this can be used frozen)
zest and juice of one lemon
3/4 cup packed (5 3/4 ounces) light brown sugar
2 1/2 tablespoons cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon fines sea salt
Vanilla Ice Cream, for serving

Preheat the oven to 425 degrees. Butter a 9-inch deep dish pie dish, square baking pan, or cast iron skillet.

Toss the apples, rhubarb, lemon zest, and lemon juice together in a large bowl. Separately, rub together the brown sugar, cornstarch, cinnamon and salt, then add to the fruit mixture and stir to combine. Transfer the mixture to the prepared pan.

Roll out the pie pastry to roughly the size of the pan. You want it to be a little thicker than you would typically do for pie. Lay it out over the filling, and tuck the excess crust into the sides of the pan. Cut a few steam vents into the crust, and place the whole thing on top of a baking sheet to collect the drips.

Bake for 20 minutes, and then turn the heat down to 350 degrees. Bake for another 30-35 minutes, or until the crust is golden and the fruit is bubbling around the edges.

Cool for 1 hour before serving, topped with a scoop of vanilla ice cream or freshly-made whipped cream.

Storage: This dessert should be eaten soon after it is made, but any leftovers can be covered with a tea towel and stored at room temperature until the next morning, when they will make a delicious breakfast.

[Recipe Source: Rustic Fruit Desserts by Julie Richardson and Cory Schreiber, Ten Speed Press, 2009]

 

Simple Pie Crust Recipe

1 1/4c all purpose flour

1/2t sugar

2T ice water

1/2t salt

8T (one stick) cold, unsalted butter, cut into pieces

In food processor, pulse flour, salt and sugar until crumbly; holds together when squeezed with fingers (add more water if needed, 1T at a time). Do not over-process.

Turn dough out onto floured work surface; form dough into a ¾ inch thick disc. Wrap tightly in plastic and refrigerate at least one hour until firm, can also freeze for later use.