BLUEBERRY PEACH PANDOWDY
4-6
1
hourPandowdy is part of the fruit crisp, cobbler, crumble, buckle world. And oh, what a wonderful world! Pandowdy or Pan Dowdy was originally made by New England settlers to make use of a bumper crop of apples and featured a crunchy cornmeal crust and maple syrup for sweetness. We turned to summertime blueberries and peaches, subbed in Maple Extract and added crunch with a sprinkling of Maple Sugar. We piled it all in our trusty Staub skillet – a kitchen staple. Pandowdy. Fun to say, even more fun to eat!
Ingredients
Store bought or homemade pie crust
2 cups blueberries, fresh or frozen
2 cups sliced peaches, fresh or frozen
1 tsp Maple Extract
1 tsp Pure Vanilla Extract
2 Tbl cornstarch
1/4 cup granulated sugar
2 Tbl maple syrup
1/8 tsp salt
1 egg beaten with a little water
Maple Sugar for sprinkling on top
Instructions
- Preheat oven to 400°F.
- Roll the pie crust to 1/8-inch thick. Cut into 2 inch squares and rectangles. Since the pie crust is round, the pieces won’t be symmetrical nor will they all be squares or rectangles. This is ok. You’ll be shingling these over the fruit filling, so exactness is unnecessary.
- In a large bowl, combine the berries, peaches, sugar, maple syrup, extracts, cornstarch and salt. Loosely pile it into the skillet
- Arrange the pie crust pieces over the filling. Shingle them slightly. Don’t go to the edge of the pan. You want space at the edges of the pan and space between some of the pieces so that the fruit filling bubbles up over and around the crust pieces.
- Brush the crust pieces with egg and sprinkle with Maple Sugar. Bake for 20 minutes.
- Remove from the oven and reduce the temp to 350°F. If the pastry has baked into a solid mass, use a paring knife to cut into it. Again, you’re trying to create space for the filling to bubble up between and onto the crust pieces.
- Bake for an additional 25 minutes or until the pastry is deep golden brown. Serve hot with ice cream.
