Make This With Amy Mahon | Berry Pandowdy
Berry Pandowdy
Ingredients:
4 to 5 cups of fresh berries (I used a mix of Jersey blueberries and strawberries)
1 1/2 to 2 tablespoons of cornstarch
1/4 cup of granulated sugar
1/4 cup brown sugar
1 tablespoon of lemon juice
Pinch of salt
1/4 teaspoon cinnamon
1 store-bought pie crust
Directions:
Preheat oven to 425° F. Butter a 9 x 9 baking dish. Toss the berries in a large bowl with the sugars, cornstarch, lemon juice, salt, and cinnamon.
Pour the fruit mixture into the prepared baking dish. Lay the pie dough over the top of the fruit and tuck under any excess dough around the edges. Cut a few slits in the top for venting.
Bake at 425° F for about 30 minutes until the crust is golden.
Remove the pandowdy from the oven. Using a heavy spoon or spatula, chop/break and press the crust down into the hot berry filling so it absorbs the juices.
Reduce the oven temperature to 350° F and return the pandowdy to the oven for another 15 minutes to let the juices bubble up over the crust.
Cool slightly and serve warm with a scoop of vanilla ice cream or fresh whipped cream.
God bless America!
Good to Know
A pandowdy is a rustic, old fashioned American fruit dessert. To achieve its signature “dowdy” look and texture, the crust is broken up and pressed down into the bubbling fruit juices halfway through baking. Historically, John Adams famously requested an Apple Pandowdy for Independence Day, rooting it deeply in early American history.
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