Thursday, August 27, 2009

Ginger-Peach Pandowdy

I made this Pandowdy for my family barbecue last weekend and man-oh-man it was a hit! I don't actually have the biggest sweet tooth, but I would go back for seconds and thirds of this one any day as it was a nice level of sweetness. I have been on this ginger kick lately and when the recipe said it used crystallized ginger and powdered ginger I couldn't resist. At first, I thought it might come out to "gingerly," but surprisingly is wasn't too overpowering as the peaches really pair well with the ginger. Make this one for the next summer barbecue and you'll be rushing through the meal to get to the dessert course, trust me. Enjoy!

Ginger-Peach Pandowdy


Pie Dough:
3 cups unsifted all-purpose flour
1/2 tsp. salt
1 tsp. powdered ginger
4 oz. (1 stick) cold unsalted butter, cut into chunks
4 oz. shortening, cold and cut into chunks
2 tbsp. sugar
2 extra large egg yokes
4 tbsp. ice water

Ginger-Peach Filling:
2 tbsp. corn starch
1/2 cup granulated sugar
1/4 tsp. nutmeg
1/4 tsp. cinnamon
pinch of sea salt
7 large peaches - peeled, pitted, cubed and tossed with 2 tsp. lemon juice
finely grated zest of 1 lemon
1/2 cup crystalized gingers, chopped in small pieces
1/4 tsp. pure vanilla extract
1 tbsp. milk
1 tbsp. water
Demerara (sugar)

1. Preheat oven to 400*

1. Place flour, salt, powdered ginger in work bowl of processor fitted with the steel blade. Pulse a few times just to combine.

2. Add butter and shortening over flour and process until it becomes large flakes

3. Sprinkle with sugar and pulse till blended.

4. Beat egg yolk and ice water in small bowl, then pour over flour mixture. Blend. If it seems dry add water by the drops.

5. Turn out the dough onto parchment paper, pressing to a smooth, flat round.

6. Cut dough in 1/2, wrap each half and chill in the refrigerator (this can be done the day before).

1. Whisk together cornstarch, sugar, nutmeg, cinnamon, and sea salt. Add peaches, lemon zest, crystalized ginger, and vanilla. Toss.

2. Pour into a deep oval or rectangular dish and set aside


1. Roll out both doughs to 1/4 - 1/2" thick. Cut into 2 - 3" rounds (biscuit cutter size).

2. Go around top layering over the peaches hugging the sides at the end.

3. Then roll a long piece to wrap around the edge of the pan and pinch to form pie-ends.

4. Mix milk and water, then brush the top. Sprinkle with Demerara.

5. Place on a cookie sheet at the center of the preheated oven for 20-30minutes.


1 comment:

  1. This was really, really good. Excellent choice for the family bbq. Paired with a scoop of vanilla ice cream, this could be my favorite dessert ever!


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