Ingredients and Weight:
- Fresh peaches: 6 cups (sliced)
- Sugar: 1 cup
- Cornstarch: 2 tablespoons
- Nutmeg: ¼ teaspoon
- Lemon juice: 2 tablespoons
- Butter: 7 tablespoons (for crust and dotting)
- All-purpose flour: 2 cups
- Baking powder: 1 teaspoon
- Salt: ½ teaspoon
- Milk: 1 cup
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- For the Filling: Combine the peaches, sugar, cornstarch, nutmeg, and lemon juice in a bowl. Mix well.
- For the Crust: In a separate bowl, whisk together the flour, baking powder, and salt. Cut in the butter with a pastry cutter or fork until the mixture resembles coarse crumbs.
- Assemble the Pandowdy: Pour the peach filling into a 9-inch pie plate. Dot the top with the remaining 2 tablespoons of butter. Sprinkle the flour mixture evenly over the filling.
- Bake: Place the pandowdy in a preheated oven at 375°F (190°C). Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
Nutritional Information:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 250 |
| Fat | 9g |
| Saturated Fat | 5g |
| Carbohydrates | 42g |
| Protein | 3g |
| Fiber | 2g |
| Sugar | 20g |
Dish Characteristics:
- Warm and comforting dessert
- Sweet and tangy peach filling
- Buttery and flaky crust
- Perfect for summer gatherings
User Comments:
- "Amazing! The peaches were juicy and the crust was perfectly crispy."
- "This pandowdy is a family favorite. It's so easy to make and always a hit."
- "The nutmeg adds a wonderful warmth to the dish."
- "I love the contrasting textures of the soft filling and crispy crust."
- "This is the ultimate summer dessert."
Special Precautions and Tips:
- Use ripe and juicy peaches for the best flavor.
- If the peaches are very juicy, drain off any excess liquid before assembling the pandowdy.
- Serve the pandowdy warm with a scoop of vanilla ice cream or whipped cream.
