Pandowdy - Core Recipe
Pandowdy is a traditional American dessert thought to go back to German settlers on the north east coast of the US. It has a delicious layer of luscious, sweet fruit topped with crispy pastry. This dessert is like a cross between a fruit crumble and a fruit pie. Serves as many as you need!
Ingredients
- fruit – cooked or uncooked - around 100g - 150g per person
- sweetener, if necessary – eg sugar, honey, maple syrup - roughly 10% - 20% of weight of fruit
- cornflour – if using uncooked fruit (optional)
- leftover pastry – either shortcrust, sweet, puff or flaky. Enough to cover the top of the dish/pan you are using
- beaten egg or milk
- sugar to sprinkle on the pastry - I like Demerara
Instructions
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Collect together your equipment (see Recipe Notes below) and ingredients.
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Preheat oven to Fan Oven 180°C /200°C/400°F/Gas 6
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Place your fruit (and sugar/cornflour) into an ovenproof bowl/pan.
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Either rip the pastry into pieces or cut out with pastry cutters. Top the fruit with the pastry scraps, overlapping most of them but a few gaps are OK.
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Brush with beaten egg or milk.
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Sprinkle over some sugar
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Bake for 20 - 30 minutes or until the pastry is golden brown and crisp and the fruit is piping hot.
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To serve: it can be eaten as is, but we love it with ice cream, cream, custard or natural yoghurt.
Recipe Notes
Equipment:
- kitchen scales and measuring spoons
- ovenproof dish/pan
- pastry cutters if necessary
- small bowl for the egg/milk
- pastry brush