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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8 users found this review helpful

Reviewer:

TRA DAVIS

Cooking Level: Beginning

Home Town: Charleston, South Carolina, USA

Living In: Gainesville, Florida, USA

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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4 users found this review helpful

Reviewer:

VeteransGirl

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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5 users found this review helpful

Reviewer:

KARYN

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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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9 users found this review helpful

Reviewer:

THARLOW

Cooking Level: Expert

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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1 user found this review helpful

Reviewer:

shan~

Cooking Level: Intermediate

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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18 users found this review helpful