Peach Pandowdy Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by Puck
Reviewed: Sep. 8, 2012
I had some perfectly ripe peaches to use up, and my search led me to this. Very easy to put together, even for me, and I am not exactly known for my crusts (well, not known in the good sense of the word anyways!). This is a scrumptious treat- I found the sweetness of the peaches was nicely offset by the not overly sweet crust...my boyfriend thought the crust could have used more sugar, or maybe some cinnamon sugar sprinkled on top. Overall, it was a big hit and was quickly devoured. Thanks for a great recipe :)
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Photo by Puck

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA
Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jul. 4, 2010
I love this recipe and have been making it for years, but never thought to make it in a cast-iron pan. The perfect complement is home-churned ice cream. It isn't meant to be a pie at all, so don't look for a pie-crust type top. Glad you all are enjoying it as much as our family always has.
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Cooking Level: Beginning

Living In: Gainesville, Florida, USA

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Reviewed: Apr. 6, 2010
My mom makes this for me on my birthdays. SHe uses a can of peaches and milk instead of cream and substitutes part of the milk for the juice in the peach can. its sooo good.
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Reviewed: Sep. 12, 2009
This recipe was very good. My children loved it! I used frozen peaches. Thank you for the recipe!
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Reviewed: Sep. 11, 2008
Simple and fantastic!!! The top is a tender, soft and sweet biscuit like rolled dough. The filling is just heavenly with only four ingredients. This is a true Southern classic peach dessert. Be sure to bake this up in a cast iron skillet if you have one.
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Cooking Level: Expert

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Reviewed: Aug. 25, 2007
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.
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Cooking Level: Intermediate

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Photo by tanaquil
Reviewed: May 26, 2007
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.
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Cooking Level: Expert

Home Town: Belton, Texas, USA


 
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