Easy Peach Pandowdy

Peach pandowdy in a pie plate with a spoon.

You will love this Peach Pandowdy recipe flavored with ginger for a quick and easy dessert to make. This old-fashioned favorite uses fresh juicy peaches and is topped with squares of flaky pie dough. The best part of this dessert is you can serve it warm from the oven. It's fruity and delicious.

Course Dessert, Pie

Cuisine American Dessert

Prep Time 30

Cook Time 55

Total Time 1 25

Servings

Calories 337kcal

Author Jere' Cassidy

Equipment

Ingredients

1 single crust pie dough homemade or store-bought
2 ½ pounds Peach about 5 cups/6 peaches
2 tablespoons Lemon juice
¾ cup Brown sugar
2 tablespoons Cornstarch
2 tablespoons canided ginger optional
½ teaspoon Ground ginger
¼ teaspoon Nutmeg
1 tablespoon Butter
1 tablespoon decorators sugar

Instructions

Pie Dough

If using a frozen pie dough, or a store-bought pie dough let it defrost and then roll it out on a floured mat, or a piece of waxed paper. The size of the dough should be a bit larger than your pie plate or baking dish. I'm using a 9" pie plate and rolled the dough to about 11"
If you are making your own pie dough see my recipe for Flaky Pie Dough.
It's best to chill the dough while making the filling. I just take the rolling mat with the dough on top of it and put it on a cookie sheet and place in the fridge.

Preparing the fruit filling

Heat the oven to 375° F.
Some candied ginger comes in small pieces, but if using larger pieces, chop the ginger into small pea- sized pieces. Place the ginger pieces on a cutting board and chop with a knife.
Wash and slice the peaches and place into a large bowl. You can peel the peaches if you like. I leave the peel on. You will need about 5 cups of sliced peaches. Place the fruit in a large mixing bowl and stir in the lemon juice.
In a small bowl, mix the brown sugar, cornstarch, candied ginger, ground ginger, and nutmeg. Add this mixture to the fruit and lightly toss until combined.
Pour the fruit into the pie plate. Dice the butter into very small pieces and then dot the fruit with the butter.
Place the pie dough onto the top of the fruit, then cut the excess dough around the pie plate with a paring knife. See notes below.
Tuck the dough inside the rim of the pie plate. Place the pie plate on a baking sheet to catch any drips and put it in the oven and bake for 30 minutes.
Remove the baking sheet from the oven and using a sharp knife cut 1-inch squares into the pie crust. Now with the back of a spoon press down on the edges of the squares so the juices start to cover the crust.
You don't have to do all the squares but make sure the filling can bubble up over most of the crust.
Sprinkle the top of the crust with decorator's sugar and return to the oven and bake for 25 minutes. The peaches should be tender with the juices bubbling over the pie crust and most likely the rim of the pie plate.
Let the pandowdy cool for about 20 minutes before serving. Cover any leftover with foil or plastic wrap for several days.

Notes

Besides using a pie plate for making this pandowdy, you can also use a casserole dish or a skillet, such as an iron skillet.

How to get the dough on top of the fruit

You can roll the dough between two pieces of wax paper then chill the dough. To get the dough on top of the fruit Remove the top piece of the wax paper and flip the dough over and remove the wax paper.

I use a cloth rolling mat and just pick up the chilled dough and place it on top of the fruit.

Variations

You can use many different types of fruits for this pandowdy and you can mix the fruits. You still want about five cups of fruit.

Try apricots, plums, nectarines, cherries, apples, rhubarb, or berries

If you love this recipe try this Grilled Cherry Pandowdy recipe. And if you don't have a grill just pop this pandowdy in your oven and bake.

Nutrition