Pear-Apple-Cranberry Pandowdy
Three classic flavors of fall combine in this sweet and buttery fruit dessert.
Pear-Apple-Cranberry Pandowdy
Photo Credit : Adam Detour with styling by Catrine KeltyA 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 servingsFor the crust:
Ingredients
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.
For the filling:
Ingredients
6 pears, peeled and cut into 1½-inch chunks
4 apples, peeled and cut into 1½-inch chunks
1/3 cup granulated sugar
3 tablespoons cornstarch
Juice and zest of ½ orange
1½ cups cranberries (thawed if frozen)
Instructions
Preheat your oven to 425°F and set a rack to the middle position. Arrange the apple and pear chunks in a 12-inch ovenproof skillet with sides at least 2 inches high. Sprinkle with the sugar, cornstarch and orange juice and zest, then use a spatula to mix gently. Sprinkle the cranberries over the fruit mixture.
On a lightly floured surface, roll out the chilled dough into a rectangle about 9 inches wide, 11 inches long, and 1/4 inch thick. Using a knife or pizza cutter, cut into squares roughly 3 inches across. Arrange the squares over the fruit, laying them slightly over each other to create a shingled effect. Brush with the milk.
Bake the pandowdy until juices are bubbling and the pastry is golden brown, about 30 minutes. Remove from the oven and use a spatula to gently press the pastry down into the juices so it’s partly submerged. Return the pan to the oven to bake for an additional 10 to 15 minutes, until the pastry is nicely glazed and the sauce has thickened.
