Strawberry Pandowdy Recipes
MIXED FRUIT PANDOWDY
Steps:
- Preheat the oven to 400 degrees F.
- In a large mixing bowl combine the apples, pears, nectarines, plums, strawberries, and blackberries with the lemon juice and cornstarch and toss to combine. Add 1/2 cup sugar, cloves, nutmeg, and salt and stir well. Butter a deep pie dish or a 9 by 12-inch baking dish with 1/2 tablespoon of the butter. Transfer the fruit mixture to the buttered dish, and dot the top of the fruit mixture with the remaining tablespoon of butter.
- Bake the fruit, uncovered, about 30 minutes. Remove from the oven and let cool 15 to 20 minutes before serving.
APPLE PANDOWDY
This apple pandowdy, which comes from a very old cookbook, is tangy and delicious. -Doreen Lindquist, Thompson, Manitoba
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 9 servings.
Number Of Ingredients 14
Steps:
- In a saucepan, combine brown sugar, 1/4 cup flour and 1/4 teaspoon salt. Add water and lemon juice; cook and stir over medium heat until thick. Cover and set aside. , In a bowl, combine baking powder and remaining flour and salt. Cut in 3 tablespoons butter. Add the milk and mix just until moistened (a few lumps will remain); set aside. , Arrange apples in a 1-1/2-quart baking dish; sprinkle with 1/2 teaspoon cinnamon. Add nutmeg, vanilla and remaining butter to sauce; pour over apples. Drop dough by spoonfuls over sauce. Combine remaining cinnamon and coarse sugar; sprinkle over dough. Bake at 350° until top is brown and apples are tender, about 55 minutes. Serve warm, with whipped cream if desired.
Nutrition Facts : Calories 260 calories, Fat 7g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 304mg sodium, Carbohydrate 47g carbohydrate (33g sugars, Fiber 2g fiber), Protein 3g protein.
STRAWBERRY PANDOWDY
Number Of Ingredients 14
Steps:
- Make the dough like pie crust (cut butter into dry, add wet to bring together). Chill for at least 1 hour.
- Heat oven to 400
- Mix together sugar, tapioca, and salt. In a 10-inch oven proof skillet toss strawberries with sugar mixture.
- Roll dough to cover fruit, brush with egg white and sprinkle with turbinado sugar. Cut several small vent holes in the crust.
- Bake for about 30 min. Remove from oven, use sharp knife to break crust into large pieces. Return to over and bake about another 20 min, until crust is golden brown.
- Whisk egg yolk, vanilla, and cream. Remove pandowdy from oven and let cool ~2 min. Pour cream mixture over. Return to oven and bake until cream is just set 8-10 minutes.
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- Pulse flour, 2 tbsp sugar, and ¼ tsp salt in a food processor to combine. Add butter and pulse until butter forms into pea-sized lumps. Add 60ml iced water and pulse just until clumps of dough form, adding more water, 1 tbsp at a time, if too dry. Knead lightly to combine, form into 2 discs, wrap in plastic wrap and refrigerate to rest and firm up (at least 1 hour).
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- Roll each pastry disc on a lightly floured surface to 4mm thick and cut out 6cm rounds with a cutter, cutting as close together as possible. Place rounds over strawberries, overlapping them slightly, lightly brush pastry with milk and sprinkle with remaining sugar, then refrigerate to chill for 15 minutes.
- Place pandowdy on lined tray and bake until pastry is light golden brown (30-35 minutes), then reduce oven to 155C and bake until crust is deep golden and fruit is bubbling (30-35 minutes; cover with foil if crust browns too quickly). Cool pandowdy on a wire rack until just warm (40-45 minutes). Dust with icing sugar and serve with ice-cream.
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