Blueberry Peach Pandowdy

This blueberry peach pandowdy tastes like summer. With buttery pieces of pie dough both tucked into and baked on top of lightly sweetened, spiced peaches and blueberries, this is one dowdy dessert that will be right at home at either a picnic or a dinner party.

Course Dessert/Pastry/Breakfast

Cuisine Vintage American

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 283kcal

Author Jennifer Field

Ingredients

1 pint fresh blueberries rinsed
3 cups peeled and sliced peaches fresh or frozen
⅓ cup granulated sugar or demerara
1 ½ Tablespoons flour or corn starch
½ teaspoon ground cinnamon
several gratings whole nutmeg or 1/4-1/2 teaspoon, ground
juice of half a lemon
1 teaspoon vanilla extract
heavy pinch kosher salt
pie crust for a single crust pie homemade or storebought

To Finish

1 large egg beaten
2 Tablespoons coarse sugar for sprinkling

Instructions

Place a rack in the center of the oven. Preheat to 425F.
Place the fruit in a large bowl.
Add the sugar, flour or corn starch, spices, lemon juice, vanilla, and salt. Toss everything together evenly.
Loosely pile into an 8" cast iron skillet or similar-sized pie plate or baking dish.
Roll out the pie crust fairly thinly into a rough rectangle. Generously trim the edges to leave a square of dough. Cut up the trimmings into 2" pieces and tuck 6-8 of these in and under the fruit in the pan.
Cut the remaining square of dough into 2" squares and shingle these onto the fruit.

To Finish and Bake

Brush the dough lightly but thoroughly with the beaten egg. Sprinkle on the sugar evenly and fairly generously.
Bake the pandowdy for 25 minutes. Remove from the oven, and turn the oven down to 375F.
With a heat-safe spatula, cut down in between the squares of dough, pressing some of it down into the juices. It might not be super juicy quite yet, but it will be. Don't worry.
Bake an additional 35 minutes, or until the pastry is deep golden brown and the juices are bubbling all over the pie--not just around the edges. If some of the pastry is starting to get too dark, cover those areas with some foil. Just keep an eye on things to make sure you don't over-brown your pandowdy.
Cool to warm before serving with a scoop of vanilla ice cream, frozen yogurt, or some barely sweetened whipped cream.

Notes

If you'd like to make the same pastry I did, I made Lazy Baker's Puff Pastry from the cookbook Baking by Hand. (Scroll down quite a way to grab that recipe.) I used 1/3 of the linked recipe, and I've frozen the other 2/3 to use some other time.

If you are not using any frozen fruit, your baking time could be 10 minutes or so less, so just keep an eye on your guy and make sure it doesn't over-brown.

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