Tuesday, July 7, 2015

Grand Finale-Cherry Pandowdy

Cherry Pandowdy
Bursting with sweet cherries and blanketed under a buttery, almond crust this retro dessert makes a Grand Finale to your holiday meal. 
The true origin of the name pandowdy is unknown. While endless variations exist, its basically a single crust, deep dish fruit dessert. The patchwork dough squares or cut crust are shingled over the filling giving the dessert a rustic feel. Related to the cobbler-this pie-like pandowdy highlights the sweet cherries. Adding in finely ground almonds to the crust dough and almond extract in the filling enhances the cherry flavor. 
Any way you slice it this pandowdy is sure to  be one of your new favorite desserts. Serve warm with ice cream. 
Recipe adapted from cuisineathome August 2015.  
Cooking Tip:
Processing almonds with sugar keeps them from becoming paste-like, process them until just fine.  
Ingredients:
For the crust, pulse 
  • 1/2 cup sliced almonds
  • 1/4 cup sugar 
Add
  • 1-1/4 cups all purpose flour
  • 1/4 tsp. salt
  • 7 TB. cold butter, cubed
  • 3-5 TB. ice water
For the filling
  • 2 packages (each 12 oz.) frozen dark sweet cherries, thawed with juices 
  • 2 TB. cornstarch
  • minced zest of one lemon
  • 1 TB. fresh lemon juice
  • 1 tsp. almond extract
  • 1 egg beaten
  • 1 TB. Kirsch (cherry brandy)
  • 1 egg beaten
  • 1 TB butter
Directions:
For the crust 
  • Pulse almonds and sugar in a food processor until fine.
  • Add in flour and 1/4 tsp. salt. Pulse to combine. Scatter 7 tablespoons butter over flour mixture, pulse until pea sized. Add water 1 tablespoon at a time, pulsing after each addition until dough comes together.
  • Transfer dough to a lightly floured surface, knead to incorporate any dry portions. May need to add some drops of water. Shape dough into a ball and wrap with plastic wrap. Chill at least an hour.    
For the Filling
  • Whisk all filling ingredients together except Kirsch in a saucepan. Cook on a medium heat until slightly thickened. Add in Kirsch. Pour into a deep dish oven proof bowl. Top with 1 tablespoon butter. Set aside. 
  •  Preheat oven to 425 degrees.
For the Crust
  • Roll dough out on a lightly floured surface to about 1/4 inch thickness. Cut out two inch dough squares. I used a two inch square piece of paper for my marker. Place dough squares in a patchwork pattern lightly on top of filling. 
 Brush dough with beaten egg. Mix some cinnamon and sugar together and sprinkle over dough crust squares. 
  • Bake uncovered at 425 degrees for 20 minutes. 
  • Reduce temperature to 375 and bake 20 minutes longer. 
Even though some of the crust sunk into filling during last part of baking still tasted terrific. 
Let pandowdy cool slightly and serve with ice cream. 

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