This easy-to make-recipe for Spiced Peach and Cherry Pandowdy is an old-fashioned favorite using juicy peaches and red cherries. Serve this rustic and fruity dessert right out of the oven for a tasty homemade dessert.
Course Dessert, Pie
Cuisine American Dessert
Keyword cherry pandowdy, how to make a pandowdy, pandowdy, peach pandowdy
In a large bowl add the flour, sugar, and salt and mix together.
Cube the cold butter and add to the flour, then cut the butter in with a pastry blender or two knives until the butter is the size of small peas.
Add the water one tablespoon at a time, mixing with a fork until the dough comes together. As always with pie dough, if needed add extra water 1 tablespoon at a time if the dough is too dry.
In order to move the pie dough to the pie plate it will be easier to roll the dough on a piece of wax paper. Turn the dough on the wax paper or a floured surface and roll the dough into an 11" circle, that is about ¼" thick. Just make sure the dough will cover the pie plate. Chill the dough until ready to use.
Preparing the fruit filling
Preheat the oven to 375° F.
Prepare the fruit by peeling and pitting the peaches, and slicing the peaches. You will need about 5 cups of sliced peaches. Pit the cherries and cut them in half. Place the fruit in a large mixing bowl and stir in the lemon juice.
In a small bowl mix the brown sugar, cornstarch, cinnamon, 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. If the dough is on wax paper, just flip the wax paper over so the dough is on top of the fruit, and then carefully peel the wax paper off of the dough. Make sure the dough is centered over the pie plate.
Tuck the dough inside the rim of the pie plate. Plate 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 is can bubble up over most of the crust.
Sprinkle the top of the crust with sugar and return to the oven and bake for 25 minutes. The peaches and cherries 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.
Besides using a pie plate for making this pandowdy, you can also use a casserole dish or a skillet, such as an iron skillet.