The Winter 2011 issue of Where Women Cook Magazine is full of recipes to keep you warm inside. The recipe for Strawberry Pandowdy from MaryJane of MaryJane’s Farm is ready to heat up your recipe box.
You may not know what a pandowdy is but one look at our feature will have you firing up your oven and taking your first taste of strawberry pandowdy.
Summary: Pandowdy is an early-American cooked fruit dish with a biscuit or pie-crust top.
- Filling-5 cups strawberries, fresh or frozen (but not thawed)
- 3/4 cup sugar
- 1/4 cup flour
- 1/2 tsp. cinnamon
- 1/4 tsp. grated nutmeg
- 1/4 tsp. salt
- 2 TB. butter, cut into pieces
- Crust-1 1/4 cups flour
- 1/4 tsp. salt
- 1/2 cup butter, cold, chopped into 1/2-inch cubes
- 4-5 TB. ice water
- Preheat oven to 400 degrees
- Filling-Combine all ingredients except butter in a large bowl and toss until fruit is coated.
- Put fruit into a buttered (10 1/4 in) cast iron skillet. Dot with rest of butter.
- Crust-Combine flour and salt in a food processor or medium bowl.
- Cut in butter using the pulse action (or a pastry blender if doing by hand) until crumbly with some larger pieces of butter still remaining.
- Drizzle in water a little at a time, just until you can form a clump in your hand that holds together; be careful not to over-mix.
- Form into a ball, wrap up in wax paper or put into a covered bowl, and refrigerate for 15 minutes.
- Roll out dough and transfer to skillet. Tuck the edges of dough in, pressing on the fruit.
- Bake for 30 minutes.
- Reduce heat to 350 degrees and continue to bake for 15 more minutes.
- Pull the skillet out and slice the crust into squares (as you would a bar cookie) and return skillet to oven for 10 more minutes.
- The crust them submerges into the fruit juices — the trademark of a pandowdy!
- Serve warm by the big spoonful with some freshly whipped cream or a scoop of vanilla ice cream.
Preparation time: 30 minute(s)
Cooking time: 55 minute(s)
Number of servings (yield): 8