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LOCATION: Recipes >> Pies >> Pandowdy 02

Print this Recipe    Pandowdy 02

Summer Pandowdy
Yield: 6 to 8 servings

1 1/2 pound nectarines, pitted, cut into eighths
1 pint fresh blueberries
1/2 cup packed light brown sugar
1/2 teaspoon ground cinnamon
Grated rind (colored part only) from 1/2 lemon
1 1/2 teaspoons fresh lemon juice
1 tablespoon cold unsalted butter, cut into slivers

2 cups all-purpose flour
3 tablespoons granulated sugar
1 tablespoon baking powder
5 tablespoons cold unsalted butter, cut into bits
3/4 cup plus 1 tablespoon whipping cream
1 teaspoon sugar

Position a rack in the center of the oven and heat the oven to 425
degrees. Butter a deep-dish pie pan or an 8-inch-square baking
dish; set aside.

Gently stir together the fruit, brown sugar, cinnamon, lemon rind
and juice in a large bowl. Pour the fruit into the prepared pan.
Scatter the 1 tablespoon butter slivers over the fruit.

For the crust, put flour, 3 tablespoons sugar and the baking powder
in a large mixing bowl. Whisk to combine. Work the bits of butter
into the flour mixture with a pastry blender until the mixture
resembles coarse meal. Add 3/4 cup of the cream and stir with a
fork. The mixture will be stringy. Knead with your hand about 45
seconds and it will become smooth.

Roll the dough to 1/4-inch thickness. Trim it to about 1/2 inch
larger than the baking dish. Cut a small circle out of the center
of the crust to serve as a steam vent, and carefully place the
crust over the fruit. Do not press the crust against the sides of
the pan. Reroll the scraps and cut as decorations if you desire.
Brush the crust with the remaining 1 tablespoon of cream and sprinkle
with the teaspoon of sugar.

Place the pandowdy on a baking sheet with raised sides and bake 10
minutes. Reduce the oven temperature to 350 degrees and loosely
cover the crust with a foil tent, shiny side out. Continue baking
until the crust is golden and the fruit bubbly, 35 to 45 minutes.
Either "dowdy" the crust now by pushing it under the surface of
the fruit or serve crust side down in bowls.

Serve this warm from the oven or at room temperature, with or
without ice cream.


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