Pear Pandowdy Crust Recipes

PEAR PANDOWDY

Steps:

• In a small saucepan, combine the first 6 ingredients. Cook and stir over medium heat until pears are tender, about 5 minutes. Pour into a greased 3-cup baking dish. , In a small bowl, combine the flour, 2 tablespoons sugar, baking powder and salt; cut in butter until crumbly. Stir in water. Sprinkle over pear mixture. Sprinkle with remaining sugar. , Bake, uncovered, at 375° until a toothpick inserted into topping comes out clean and topping is lightly browned, 20-25 minutes. If desired, serve warm with ice cream.

APPLE PANDOWDY

Steps:

• In a saucepan, combine brown sugar, 1/4 cup flour and 1/4 teaspoon salt. Add water and lemon juice; cook and stir over medium heat until thick. Cover and set aside. , In a bowl, combine baking powder and remaining flour and salt. Cut in 3 tablespoons butter. Add the milk and mix just until moistened (a few lumps will remain); set aside. , Arrange apples in a 1-1/2-quart baking dish; sprinkle with 1/2 teaspoon cinnamon. Add nutmeg, vanilla and remaining butter to sauce; pour over apples. Drop dough by spoonfuls over sauce. Combine remaining cinnamon and coarse sugar; sprinkle over dough. Bake at 350° until top is brown and apples are tender, about 55 minutes. Serve warm, with whipped cream if desired.

APPLE PANDOWDY

Steps:

• Crust: In a food processor, pulse flour, sugar, and salt until combined. Add butter; pulse until mixture resembles coarse meal, with some pea-size pieces remaining. Drizzle 3 tablespoons water over mixture; pulse several times to combine. Add more water, 1 tablespoon at a time, and pulse until mixture holds together when pinched. Shape dough into an 8-inch square and wrap in plastic. Refrigerate at least 1 hour and up to overnight.
• On a lightly floured surface, roll out dough 1/4 inch thick. Cut dough into about 20 squares (about 1 to 1 1/2 inches each). Transfer to a parchment-lined baking sheet. Refrigerate while making filling.
• Filling: Preheat oven to 425 degrees. Peel, quarter, and core apples, then cut into 1/2-inch-thick wedges. In a large bowl, toss together apples, lemon juice, brown sugar, flour, and spices. Transfer to a shallow 2-quart baking dish. Drizzle with 4 tablespoons melted butter.
• Arrange dough squares in a patchwork design over apples, overlapping as needed to cover apples almost completely. Brush remaining 2 tablespoons melted butter over squares; sprinkle with granulated sugar. Bake until beginning to brown around edges, about 30 minutes. Reduce oven temperature to 350 degrees and continue baking until flaky and golden brown all over and juices are bubbling in center, 40 to 45 minutes more. Using the back of a metal spatula, gently press down on dough so it is slightly submerged under apples. Let cool at least 30 minutes. Serve, with vanilla ice cream, if desired.

PEAR PANDOWDY CRUST

Steps:

• Sift together flours, salt, and baking powder into a medium bowl, and set aside. In the bowl of anelectric mixer fitted with the paddle attachment,cream the butter, sugar, lemon zest, and vanilla on medium speed until mixture is light and fluffy.
• Add the eggs and yolk, one at a time, beating until well incorporated after each addition. Add flour mixture, and beat on low speed until just combined. Turn out onto plastic wrap; pat into a square about1 inch thick. Wrap well in plastic; refrigerate until firm, at least 2 hours.
• Turn out dough onto a lightly floured work surface; roll out to 1/4 inch thick. Cut into 2-inch squares with a paring knife, transfer squares to a parchment-linedbaking sheet. Cover with plastic wrap; refrigerate until firm, at least 30 minutes.

GINGERED PEAR AND RASPBERRY PANDOWDY

Steps:

• Position a rack in the lower third of the oven and preheat the oven to 400°F. Butter a 9-inch cast-iron skillet or 9-inch deep-dish pie pan.
• To make the fruit filling, rub the sugar, cornstarch, and salt together in a large bowl, then add the pears and lemon juice and toss until evenly coated.
• Gently fold in the raspberries, then transfer the fruit to the prepared pan.
• Distribute the butter atop the fruit.
• To make the biscuit, whisk the flour, 3 tablespoons of the sugar, the baking powder, and salt together in a bowl.
• Add the butter and toss until evenly coated. Using your fingertips or a pastry blender, cut in the butter until the size of large peas. (Alternatively, you can put the dry ingredients in a food processor and pulse to combine.
• Add the butter and pulse until the butter is the size of large peas, then transfer to a bowl).
• Stir in the candied ginger, then pour in the 2⁄3 cup buttermilk and stir just until the dry ingredients are moistened.
• The dough will be crumbly, with large pieces of butter still visible. Turn the dough out onto a lightly floured work surface and gently press the dough together, then press it into a 9-inch circle.
• Carefully place the dough atop the fruit. Brush the dough with the 1 tablespoon buttermilk,then sprinkle with the remaining 1 tablespoon sugar.
• Bake in the lower third of the oven for 30 minutes, then turn the oven down to 350°F and bake for an additional 20 minutes or until the pastry is golden and the juices are bubbly and thick.
• Allow to cool for 30 minutes before serving.