2000s Recipes + Menus
Apricot Pandowdy
Serves6 (dessert)
- Active time:15 min
- Start to finish:45 min
June 2005
A pandowdy is a homey American dessert of cooked fruit covered with a piecrust or biscuit crust that is often cut up halfway through baking and pushed into the fruit. We leave the crust whole here for a quicker and easier version.
- 1 1/2 lb fresh apricots, quartered lengthwise and pitted
- 1 tablespoon cornstarch
- 1/2 cup plus 1 tablespoon sugar
- 2 tablespoons unsalted butter
- 1 (10-inch) refrigerated pie dough (from a 15-ounce package), rolled
- 1 tablespoon milk
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Put oven rack in middle position and preheat oven to 400°F.
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Toss apricots with cornstarch and 1/2 cup sugar until coated.
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Heat butter in a 10-inch heavy skillet over moderate heat until foam subsides, then stir in apricot mixture. Bring to a boil, stirring frequently, then immediately transfer to a 9-inch pie plate.
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Fold pie dough into quarters and trim 1 inch from rounded edge. Unfold (trimmed round should be 8 inches in diameter) and put on top of fruit. Brush pastry with milk and sprinkle with remaining tablespoon sugar.
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Bake until apricot filling is bubbling and crust is golden, about 20 minutes. Cool 10 minutes before serving.
- Keywords
- summer,
- dessert,
- fruit,
- ruth cousineau
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