Its the dessert you mess up on purpose.
Ive even entered into a few pie contests, taking home a blue ribbon.
This is not intended to be me tooting my own horn.
Simply Recipes / Photo by Andrew Bui / Food Styling by Tiffany Schleigh
When in the throws of summer, I turn to equally delicious shortcut desserts like this pandowdy.
Made with an incredibly simple fruit filling topped with a single pie crust, its pie light.
You still get the deliciously sweet and tart filling and flaky crust with half the work and clean-up.
Simply Recipes / Photo by Andrew Bui / Food Styling by Tiffany Schleigh
Theres no wondering how much water to add and no high risk of overworking the dough.
If youre new to pie crust or an old pro, you have to give it a try.
What Is a Pandowdy?
Simply Recipes / Photo by Andrew Bui / Food Styling by Tiffany Schleigh
Pandowdy typically features apples, but it can be made with any pie-worthy fruit.
A gooey filling is topped with a single pie crust before baking until bubbly and browned.
Serve warm, topped with a little vanilla ice cream orwhipped creamfor a treat the whole family will love.
Simply Recipes / Photo by Andrew Bui / Food Styling by Tiffany Schleigh
It captures their flavor so nicely while preserving them for a few days.
Nectarines work equally well, and mango is really nice, too.
Let a single pie crust warm up slightly on the counter while you make the filling.
Simply Recipes / Photo by Andrew Bui / Food Styling by Tiffany Schleigh
Fold over any excess, making the crust flush with the sides of the pan.
Bake according to the recipe.
Cube the cold butter and add it to the flour mix.
Spread out a piece of plastic wrap on the counter and transfer the dough on top.
Form into an approximate square, about an inch thick.
Wrap up and place in the fridge for 1 hour or up to 2 days.
Spray a 9x9-inch baking pan lightly with cooking spray.
Once the crust is almost done chilling, get the fruit ready.
If desired, peel the peaches.
Add the raspberries, sugar, cornstarch, vanilla (if using), and a pinch of salt.
Mix to completely combine.
Let sit for a few minutes while you roll out the crust.
Lightly flour a clean countertop and unwrap the crust.
Use your hands to rub along the edges of the dough to help it warm up a bit.
Place on the floured counter and dust the top lightly with more flour.
Use a rolling pin to roll out the crust into a roughly 12x12 square.
Toss the filling again and add it to the prepared pan.
Spread out into an even layer.
Lay the crust over the pan.
Gently lift the edges so that the crust is flush with the filling.
Bake until the filling is bubbly and the crust is golden brown and crisp, 40 to 48 minutes.
Depending on your oven, you may want to rotate the pan halfway through for even browning.
Its supposed to look messy.
Let cool for at least 30 minutes before serving.
Pandowdy can be served warm or room temperature.
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