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
-
Put oven rack in middle position and preheat oven to 400°F.
-
Toss apricots with cornstarch and 1/2 cup sugar until coated.
-
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.
-
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.
-
Bake until apricot filling is bubbling and crust is golden, about 20 minutes. Cool 10 minutes before serving.
