The picture of this in Southern Living looked not only delicious but pretty, too. The squares of dough scattered across the top make it look so much prettier than other pandowdys I've seen before. Love desserts with fruit and a cherry/nectarine mix sounded so good that I had to copy this one.
As far as the name, a pandowdy is essentially cooked fruit underneath a layer of pastry. A fork was often used to break up (or "dowdy") the crust! I always wondered where that name came from.
Cherry-Nectarine Pandowdy
Serves 12/Recipe from Southern Living, June 2018.
Crust:
2 cups all-purpose flour
1 Tablespoon granulated sugar
1/4 teaspoon salt
3/4 cup cold unsalted butter, cut into 1/2-inch pieces
1/4 cup cold vegetable shortening
4-5 Tablespoons ice water
Filling:
2-1/2 pounds nectarines, unpeeled and sliced
1-1/2 pounds fresh cherries, pitted
1 cup granulated sugar
6 Tablespoons all-purpose flour
1 teaspoon lemon zest plus 2 Tablespoons fresh juice (from 1 lemon)
1/4 teaspoon salt
1 large egg yolk
2 teaspoons water
1. Prepare the Crust: Combine flour, sugar, and salt in a food processor; pulse until combined, 2 to 3 times. Add butter and shortening; pulse until mixture resembles small pebbles, 3 to 4 times. Drizzle in 4 Tablespoons of the ice water; pulse until mixture begins to clump, 3 to 4 times, adding remaining 1 Tablespoon of water, 1 teaspoon at a time as needed. Transfer mixture to a lightly floured work surface; knead until mixture is incorporated, 3 to 4 times. Shape into a 7x5-inch rectangle; cover with plastic wrap, and chill 1 hour.
2. Prepare the Filling: Combine nectarines, cherries, sugar, flour, lemon zest, lemon juice, and salt in a bowl; toss well. Spread mixture into a lightly greased (with cooking spray) 11x8-inch baking dish. Preheat oven to 400°F.
3. Roll dough into a 12-inch square (dough will be thick). Cut dough into 16 (3-inch) squares. Arrange squares over top of fruit in patchwork fashion, slightly overlapping edges. Whisk together yolk and water in a small bowl. Brush top of dough with egg mixture. Bake in preheated oven 30 minutes.
4. Without removing pandowdy from oven, reduce oven temperature to 350°F. Bake until Filling is thick and bubbly and Crust is golden, 25 to 30 minutes. (Cover after 15 minutes, if needed, to prevent overbrowning.) Cool 30 minutes before serving. Serve warm or at room temperature.
Last edited by Crybaby on Mon Jun 11, 2018 11:43 am; edited 2 times in total