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Blueberry Nectarine Pandowdy

September 13, 2011

If you are a perfectionist or the thought of rolling out a pie crust and fluting the edges breaks you into a sweat…

Have no fear pandowdy is here!

Pan-whaty? Pandowdy is a close cousin of  the slump, crisp, and cobbler originating from the New England area. The best thing about pandowdy (other than saying pandowdy) is the crust is purposefully imperfect!  That’s right, you actually cut into the crust midway through baking. The fruit filling bubbles up over  the crust and creates custard-like bites throughout. It’s truly divine!  SO… if you mess up, crack your crust, or have the attention span of a two-year-old , it’s PANDOWDY TIME!

 Blueberry Nectarine Pandowdy
Serves 8-10 inspired by The Kitchn’s recipe for Plum Pandowdy

Approx. 2 lbs ripe fresh or frozen Nectarines (Skins on or off. My dad said the skins were stringy, I liked the texture. To each their own.) + 1 cup blueberries
1/4- 1/2 cup packed brown sugar
1/2  – 1 teaspoon cinnamon
1/4 teaspoon nutmeg
zest from one lemon
2 tablespoons lemon juice
1/8 teaspoon salt
1/4 cup all-purpose flour
1 store-bought or homemade pie crust

Topping:

1 tablespoon butter
2 tablespoons Cinnamon-Sugar

Heat the oven to 375°F.

Slice the nectarines into bite-sized chunks over a mixing bowl to catch the juices. Mix in the blueberries,brown sugar, spices, lemon zest, lemon juice, and salt. Taste and add more spices if desired. Stir in the flour.

Pour the fruit mixture into the  bottom of a cast-iron skillet, 8×8 baking dish, or 9″ deep-dish pie pan. Roll out the pie crust and settle it over the fruit. Tuck the edges into the pan around the fruit.(Don’t worry too much about this step, just tuck it down.)  Melt the butter, brush it over the pie crust, and sprinkle generously with cinnamon and sugar. Poke a few holes in the crust to allow steam to escape.

Bake for 30 minutes. Use a knife to “dowdy-up” the crust into a checker board (several large squares). Bake for another 20-30 minutes, until the crust is golden and the fruit juices are bubbling up through the crust. STOP! Allow your creation to cool for about 20 minutes before serving, this allows the filling to soak into the crust forming a jammy pudding /custard. Are you salivating yet?

Unlike a pie, the finished product will still be slightly loose and liquidy (depending on the type of fruit used). I noticed ours firmed up a little once cooled.  Spoon it into serving bowls and top with a scoop of ice cream or plain yogurt. Leftovers (?) become even more pudding-like and make an awesome breakfast or afternoon snack. Keep refrigerated for up to a week (but trust me it will not last). Make this one tonight!

p.s. You make sub in any fruits (peaches, plums, apples, pears, apricots, cherries, strawberries…get the picture!)

PANDOWDY and out!

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