Make Ahead
Perfect Peach-Blueberry Pandowdy
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71 Reviews
Yayita
July 9, 2017
Food52 Perfect Peach-Blueberry Pandowdy by EmilyC
Rating 4 out of 5
This desert with vanilla ice cream was the most popular dessert at a BBQ party on a hot summer day. The only two things that I modified was
1. accidentally forgetting the vanilla extract when mixing the fruit,
2. using a mix of cold vodka (1 tablespoon) and cold water (3 tablespoons) when wetting the dough. The use of vodka to wet the dough is from Cook Illustrated dough recipe, it helps you use a bit more liquid without it hardening the dough as the alcohol cooks off (the alcohol does not impart any flavor),
3. using a mix of peaches (2 large ones) and nectarines (2 medium ones that were more ripe and juicy) since I had read that nectarines are bit sweeter than peaches and the peaches I got were not ripe at the time, and
4. slightly increasing the amount of brown sugar (3.7 tablespoons) and corn starch (2.5 teaspoons)to accommodate my tart peaches and juicy nectarines
Like others commented, the fruit juice does bubble out onto the crust and pools in certain areas. When I rolled out my dough it ended up being of a round shape with very rugged edges, therefore when I placed it on top of the fruit some areas didn't not have enough dough for me to leave a small rim that stuck up against the side of the skillet. In order to avoid big fruit juice pools I will make sure that a create a slight fruit mound (so that the middle is slightly higher than the outer edges) and roll the dough big enough to have dough rim up against the side of the skillet. This is definitely aesthetics as the flavor doesn't get impacted by the pooling, the dough is just slightly soggier in a good way.
Rating 4 out of 5
This desert with vanilla ice cream was the most popular dessert at a BBQ party on a hot summer day. The only two things that I modified was
1. accidentally forgetting the vanilla extract when mixing the fruit,
2. using a mix of cold vodka (1 tablespoon) and cold water (3 tablespoons) when wetting the dough. The use of vodka to wet the dough is from Cook Illustrated dough recipe, it helps you use a bit more liquid without it hardening the dough as the alcohol cooks off (the alcohol does not impart any flavor),
3. using a mix of peaches (2 large ones) and nectarines (2 medium ones that were more ripe and juicy) since I had read that nectarines are bit sweeter than peaches and the peaches I got were not ripe at the time, and
4. slightly increasing the amount of brown sugar (3.7 tablespoons) and corn starch (2.5 teaspoons)to accommodate my tart peaches and juicy nectarines
Like others commented, the fruit juice does bubble out onto the crust and pools in certain areas. When I rolled out my dough it ended up being of a round shape with very rugged edges, therefore when I placed it on top of the fruit some areas didn't not have enough dough for me to leave a small rim that stuck up against the side of the skillet. In order to avoid big fruit juice pools I will make sure that a create a slight fruit mound (so that the middle is slightly higher than the outer edges) and roll the dough big enough to have dough rim up against the side of the skillet. This is definitely aesthetics as the flavor doesn't get impacted by the pooling, the dough is just slightly soggier in a good way.
Patti
July 7, 2017
Has anyone used frozen blueberries with fresh peaches ? Any changes needed ?
EmilyC
July 7, 2017
Hi Patti - I haven't tried frozen blueberries but I think they should work just fine! I'd be tempted to bump up the cornstarch just a bit (maybe to a heaping tablespoon) to account for the frozen berries. I'd definitely use them frozen (not thawed). Good luck, and report back if you go this direction!
macfadden
September 6, 2016
This made a tasty dessert, but was a bit hard on the seasoning on my cast iron skillet. I didn't have kosher salt, so I had to guess how much table salt would be the equivalent of 1/2 tsp. I found the heaping 1/4 tsp I used to be not quite sufficient, so if any one else is making the same substitution, I would recommend using closer to 1/2 tsp. In any case, I thought the fraisage made the dough easier to handle, and the cornmeal gave it a good texture and flavor. If you like your fillings on the sweeter side, consider adding more sugar.
Ant
September 3, 2016
found the stone ground cornflour i used to be too coarse. will use a blend next time.
Rumi143
April 7, 2014
I had a question - I usually don't use my cast iron for acidic recipes. Is this recipe not acidic enough to react/damage the seasoning?
EmilyC
April 23, 2014
Sorry for the late response! I've never had a problem with the filling damaging the seasoning, though no need to feel compelled to use your cast iron if you're concerned. It works great in a square (9x9) pan, or an equivalently sized oval baking dish. Hope your enjoy it!
Debbie
September 1, 2013
I have never heard of turbinado sugar. where do
I get it? Thanks
I get it? Thanks
EmilyC
September 1, 2013
Hi Debbie -- you can get turbinado sugar at most grocery stores in the baking aisle with other sugars. It's sometimes called 'sugar in the raw.' Any coarse sugar would work here, or you can substitute regular white sugar if you can't find it. Hope you try and enjoy the recipe!
lapadia
August 18, 2013
Great recipe, EmC! Love the lemon flavored crust and I've even made it with a savory tomato-green bean filling, left off the sugar coating, of course. Excellent, Congrats.
EmilyC
August 18, 2013
Thank you, and your savory version sounds amazing! Would you mind sharing how you made the filling? I'd love to try it.
lapadia
August 18, 2013
Hi! Yes, I'll share, need to put it in writing. I'll message you this week sometime :)
The A.
August 11, 2013
I made this last weekend and absolutely loved it. The crust is especially good with that crackly crunch from the cornmeal and it looked especially delicious after I "dowdier" it up! Total winner!
Skinny B.
August 7, 2013
I don't have a cast iron pan, will a pyrex dish do? Do I have to change the temperature for a glass casserole dish?
EmilyC
August 7, 2013
Yes, any equivalently-sized casserole or pyrex will work. My mom has made this several times in a square pyrex (9x9x2 inches) and has rolled the dough out in a square versus circle. I'd leave the temp at 400 to get the nicely browned crust, but just check it a bit earlier than the recommended cooking time to be safe. Hope you try and like it!
savorthis
August 7, 2013
Congrats Emily!
savorthis
August 7, 2013
PS- we are camping this weekend and I can't help but wonder if there is a way to do this on the fire. I am not that skilled in camp-baking but I am intrigued....Might not get around to it this time, but I'd love to give it a go!
EmilyC
August 10, 2013
I'm not skilled at all in 'camp-baking' so I can't help, but it'd be really cool if you figured out a good method!
ChristineQ
August 4, 2013
I made your Pandowdy last night and it was a hit, everyone raved.
EmilyC
August 4, 2013
So happy to get your note! Glad it was a success! Thanks for trying it and circling back.
hardlikearmour
August 4, 2013
Congratulations, EmC! This is definitely on my list of things to make.
healthierkitchen
August 1, 2013
Wow! This looks delicious and I'm glad to finally know what a Pandowdy is!
EmilyC
August 1, 2013
Thanks Wendy! I'll admit to not knowing much about pandowdy until this contest. I'm now a wee bit obsessed with them. I can't wait to try an apple version once honey crisps are in season.
Jo B.
August 1, 2013
I have this in the oven now with mostly Italian plums and some peaches and apricots, no berries. Both finalists looked fantastic but I fell for the name, the pan, the lack of sugar in the crust, the cornmeal. Can't wait! Will report later.
EmilyC
August 1, 2013
Thanks so much, Jo B -- so happy you're trying this! The plum, peach, apricot combination sounds delicious. Let me know how it turns out!
Jo B.
August 2, 2013
EmilyC, the pandowdy was delicious! I love that it wasn't too sweet, what with the no-sugar cornmeal/flour crust and the light hand with brown sugar. I have two small suggestions for people who haven't made this yet (you MUST make it!)--one is not to tuck the crust down too far along the edge, as the filling swamped it before I even dowdied it--I should have looked at your photos and just turned the crust up, not also tuck it down. And I didn't cut a vent in it, so maybe that encouraged the side swamp. But that didn't hurt the taste at all, just made a little less of the crispy crust. The crust was super easy to handle, by the way. The other thing is, while I'll make this again in a cast-iron pan for a family or a group dessert where it all gets eaten in one evening, with just the two of us home I'll make it in a glass pan next time, so there's no need to transfer the leftovers to a glass container for refrigerating. In any case, great recipe, and it's a keeper! Here are a few photos: http://www.flickr.com/photos/siwanoypix/sets/72157634901291023/
EmilyC
August 4, 2013
Jo B -- Thanks so much for trying it and for your helpful notes! Glad you enjoyed it, and thanks for sharing your pics!
gingerroot
August 1, 2013
Hooray! congrats, EmC! I also had a feeling about this, I'm happy to see it here as a finalist.
EmilyC
August 1, 2013
What a nice note -- thanks GR! Seeing this as a finalist definitely made my day!
AntoniaJames
August 1, 2013
Congrats, Em. Such an appealing dessert. Llooking forward to making this, especially now that our blueberries are bearing a bit more generously. ;o)
fiveandspice
August 1, 2013
I agree with Abbie! This one was such an obvious candidate for finalist, it was like why even bother with the others!? :)
Crystal G.
July 22, 2013
The perfect excuse for making dessert on a weeknight. I just bought peaches and blueberries from a local farm so this will fit right in.
EmilyC
July 22, 2013
Weeknight desserts are the best! Hope you enjoy it -- let me know how it turns out!
Crystal G.
July 23, 2013
This is definitely a keeper. My husband is at times obsessed with pie and I never want to make it. I don't like fussing with the crust and personally I don't like the crust to fruit ratio. This is the answer to that! Problem - he ate half of it already.
EmilyC
July 23, 2013
So happy this was a hit with you and your husband! And I couldn't agree more about the relative virtues of pandowdy versus pie! Thanks so much for trying it.
AntoniaJames
July 17, 2013
By the way, I think the breaking of the crust midway has a functional purpose as well . . . to allow the crust to bake better. You get those nice toasty interior edges with a pandowdy that you just can't achieve with a cobbler, no matter how generously your vents. Just an observation . . . . . ;o)
EmilyC
July 17, 2013
It's a good observation AJ, and the cut edges of this crust do get nicely browned and crisp despite all of the fruit juices that bubble up around them (the simple step of smearing the dough really works wonders). Interestingly, some pandowdy recipes call for pushing the crust pieces completely down in the fruit halfway through baking, creating more of hybrid between a pie and pudding. Some call for cutting up and scattering pieces of dough over the fruit in a patchwork fashion before baking, while others have you bake the pieces of dough separately from the fruit and then combine near the end. From what I can figure, the common thread among pandowdies seems to be the presence of a broken crust, whether it's pie or biscuit dough. I find them to be fascinating and charming. I've always preferred pie for its crust and cobbler for its volume of juicy fruit, so to me, pandowdy gives you the best of both worlds! I really hope you try and like it! : )
AntoniaJames
July 17, 2013
Sounds positively delicious! I have a "lug" of peaches I brought back from the Gold Country on Sunday. This is definitely on the agenda within the next 48 hours. ;o)
fiveandspice
July 15, 2013
Yum. This does look pretty perfect.
EmilyC
July 15, 2013
Thanks Em. I think pandowdy is perfect in the sense that you get to have a pie dough without any of the worry about thickener and crimped crusts that go along with making a fruit pie, which I'll admit stresses me out.
hardlikearmour
July 13, 2013
This looks & sounds delicious! I love the "dowdied" crust.
EmilyC
July 13, 2013
Thanks HLA! The step where you "dowdy" the crust is so much fun! Not many desserts invite you to wreck their looks, though I think it's pretty this way.
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