Peach Pandowdy

SUBMITTED BY: TRADAVIS PHOTO BY: opal~/~dragonfly

"Old Fashioned Southern Cookin' - Perfect Desert for covered dish dinners."

PREP TIME	10 Min
COOK TIME	45 Min
READY IN	55 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

About scaling and conversions

INGREDIENTS

6 cups thickly sliced peaches
1 tablespoon lemon juice
1/2 cup white sugar
1 tablespoon cornstarch
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon unsalted butter
1/2 cup heavy cream

READ REVIEWS (3)

DIRECTIONS

Preheat the oven to 375 degrees F (190 degrees C).
Place the peaches in a medium bowl. Sprinkle lemon juice over them. Mix together 1/2 cup of sugar and cornstarch. Sprinkle over the peaches, and stir to coat. Spoon into a 2 to 2 1/2 quart casserole dish.
In a medium bowl, stir together the flour, 2 tablespoons of sugar, baking powder and salt. Cut in butter with a fork or pastry cutter until it is in fine crumbs. Make a well in the center, and pour in the cream. Stir with a fork until the dough pulls away from the sides of the bowl.
Roll out dough on a floured surface until it is just big enough to cover the baking dish. Cut a 2 inch cross in the center. Place over the peaches, and tuck in the dough around the sides. Turn back the corners of the cross to reveal the filling.
Bake for 40 to 45 minutes in the preheated oven, until filling is bubbly, and top is golden brown.

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REVIEWS

Reviewed on Aug. 19, 2006 by DAVIDRAYROB

Simple and delicious, great presentation too. We loved it!

5 users found this review helpful

Reviewed on May 27, 2007 by opal~/~dragonfly

I love the peach mixture in this---the taste was a little sweetened vs. a little tart. However, the dough on top was a bit like thick pie crust, and I thought it could have been a little sweeter. I even gave it a generous sprinkling of powdered sugar. I had never even heard of pandowdy before until I was watching High School Musical and the basketball guy who bakes has a line that he makes apple pandowdy (amoung other things). So I naturally came to AR and found this recipe...its almost a cobbler, but not quite...hence the pie crust top. Thanks for the post! PS Baked in a cast iron pan because another person I was talking to about it said a long time ago they were baked in dutch ovens.

4 users found this review helpful

Reviewed on Aug. 25, 2007 by shan~

Crust came out all wrong. It was more like a very dense cobbler. I was thinking I'd get a pie crust like topping, I may alter this until I get that. Good if you're in a hurry though.

0 users found this review helpful