Summer Pandowdy

Directions

Usually made with a rolled sweet crust baked on top of fruit, the crust is “dowdied” by pushing the crust into the fruit to soften before serving or by inverting the crust during serving to the bottom of the serving bowl.

Serve this warm from the oven or at room temperature, with or without ice cream.

Position a rack in the center of the oven and heat the oven to 425 degrees F.

Butter a deep-dish pie pan or an 8-inch-square baking dish ; set aside.

Gently stir together the fruit, brown sugar, cinnamon, lemon rind and juice in a large bowl.

Pour the fruit into the prepared pan.

Scatter the 1 tablespoon butter slivers over the fruit.

For the crust, put flour, 3 tablespoons sugar and the baking powder in a large mixing bowl.

Whisk to combine.

Work the bits of butter into the flour mixture with a pastry blender until the mixture resembles coarse meal.

Add ¾ cup of the cream and stir with a fork.

The mixture will be stringy.

Knead with your hand about 45 seconds and it will become smooth.

Roll the dough to ¼ inch thickness.

Trim it to about ½ inch larger than the baking dish.

Cut a small circle out of the center of the crust to serve as a steam vent, and carefully place the crust over the fruit.

Do not press the crust against the sides of the pan.

Reroll the scraps and cut as decorations if you desire.

Brush the crust with the remaining 1 tablespoon of cream and sprinkle with the teaspoon of sugar.

Place the pandowdy on a baking sheet with raised sides and bake 10 minutes.

Reduce the oven temperature to 350℉ (180℃) F and loosely cover the crust with a foil tent, shiny side out.

Continue baking until the crust is golden and the fruit bubbly, 35 to 45 minutes.

Either “dowdy” the crust now by pushing it under the surface of the fruit or serve crust side down in bowls.