Pear-Apple-Cranberry Pandowdy
Three classic flavors of fall combine in this sweet and buttery fruit dessert.
By Yankee Magazine|Nov 21 2023|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanA pandowdy is a deep-dish pie made in a skillet or casserole without the bottom crust. The top crust is cut into squares and shingled around the top. About halfway through baking, you gently press the squares down into the juices (or “dowdy” them) so they become glazed with syrup.
Yield:
8 servingsIngredients
1¼ cups all-purpose flour, plus more for work surface
1 tablespoon granulated sugar
¾ teaspoon table salt
1 stick (8 tablespoons) chilled unsalted butter, cut into small cubes
4–6 tablespoons ice water
Milk, for brushing crust
Instructions
In a medium-size bowl, whisk together the flour, sugar, and salt until well combined. Sprinkle the butter cubes over the flour mixture, and use your fingers to smear them in. Stop when the mixture looks like cornmeal with some pea-size bits of butter remaining. Sprinkle 4 tablespoons ice water on top, and stir with a fork until the dough begins to come together. If needed, add another 1 to 2 tablespoons ice water.
Turn the dough out onto a lightly floured surface and knead three times, or just enough to make it cohesive. Gather the dough into a ball; then press into a disc and wrap in plastic. Refrigerate 30 minutes.
