Name: Apricot Pandowdy
Cook time: 15 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 1/2 lb fresh apricots, quartered lengthwise and pitted; 1 tablespoon cornstarch; 1/2 cup plus 1 tablespoon sugar; 2 tablespoons unsalted butter; 1 (10-inch) refrigerated pie dough (from a 15-oz package), unrolled; 1 tablespoon milk

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Photo by Romulo Yanes

A pandowdy is a homey American dessert of cooked fruit covered with a piecrust or biscuit crust that is often cut up halfway through baking and pushed into the fruit. We leave the crust whole here for a quicker and easier version.

Recipe information

Total Time
45 min
Yield
6 servings

Ingredients

1 1/2 lb fresh apricots, quartered lengthwise and pitted

1 tablespoon cornstarch

1/2 cup plus 1 tablespoon sugar

2 tablespoons unsalted butter

1 (10-inch) refrigerated pie dough (from a 15-oz package), unrolled

1 tablespoon milk

Preparation

Step 1
Put oven rack in middle position and preheat oven to 400°F.
Step 2
Toss apricots with cornstarch and 1/2 cup sugar until coated.
Step 3
Heat butter in a 10-inch heavy skillet over moderate heat until foam subsides, then stir in apricot mixture. Bring to a boil, stirring frequently, then immediately transfer to a 9-inch pie plate.
Step 4
Fold pie dough into quarters and trim 1 inch from rounded edge. Unfold (trimmed round should be 8 inches in diameter) and put on top of fruit. Brush pastry with milk and sprinkle with remaining tablespoon sugar.
Step 5
Bake until apricot filling is bubbling and crust is golden, about 20 minutes. Cool 10 minutes before serving.