Peach Pandowdy Recipe - Allrecipes.com
Peach Pandowdy Recipe
  • READY IN 55 mins

Peach Pandowdy

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    10 mins
  • COOK

    45 mins
  • READY IN

    55 mins

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. Bake for 40 to 45 minutes in the preheated oven, until filling is bubbly, and top is golden brown.
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Reviews More Reviews

Most Helpful Positive Review
May 27, 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.

 
Most Helpful Critical Review
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.

 

7 Ratings

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.

 
Jul 06, 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.

 
Apr 12, 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.

 
Sep 14, 2009

This recipe was very good. My children loved it! I used frozen peaches. Thank you for the recipe!

 
Sep 08, 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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Nutrition

  • Calories
  • 280 kcal
  • 14%
  • Carbohydrates
  • 46.7 g
  • 15%
  • Cholesterol
  • 32 mg
  • 11%
  • Fat
  • 9.5 g
  • 15%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 2.6 g
  • 5%
  • Sodium
  • 192 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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