Рецепт Peach Pandowdy
In the 1970s, Aberdeen, Mississippi, population 6,000, was fairly slim on eating establishments. Ernie’s Fountain Grill enticed idle high school kids to hang out. Adam’s Dairy Bar served the best burgers and milkshakes in town. But, Shelaine Restaurant cornered the market for the lunch crowd. On Sundays, the line of churchgoers waiting for the buffet snaked out the door.
The Robinson family owned Shelaine Motel and Restaurant, the only accommodations in town. Fred and Viola managed the restaurant along with Fred’s mother, Myrt. Myrt, who was in charge of the cash register, always greeted paying customers with a toothpick in her mouth. The restaurant served a daily lunch buffet, featuring typical southern fare.
I’d never heard of Pandowdy, and I don’t think I ever had Shelaine’s version. However, “Apple Pandowdy was its name” became a running joke between my brother and me.
I knew Pandowdy was some form of fruit and pastry, but I had to do a little research to determine how it differs from a cobbler, buckle, betty, clafouti, crisp, or crumble. The truth is they’re all fairly similar. The distinguishing characteristic for a pandowdy is that the crust is broken up during baking and pushed down into the fruit to allow the juices to come through. There is speculation about the name, but no one know its origin for sure.
Georgia peaches are showing up in markets, and I had to bring in the season with a delicious use for them. This rustic peach dessert will serve you well through the summer months.
Ingredients
For the crust:
- 1/2 cup butter (one stick)
- 1 1/4 cup all unbleached all-purpose flour
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 2 to 4 tablespoons iced water
- For the filling:
- 8 cups sliced fresh peaches
- 1/2 cup sugar
- 3 tablespoons corn starch
- 1/4 teaspoon ground cinnamon
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon fresh lemon juice
- 1 egg, beaten
- Coarse sugar Instructions
For the crust:
1. Cut the butter into 1/2 inch cubes and place in freezer for 15 minutes.
2. Mix flour, sugar, and salt in a small bowl and place in the freezer for 15 minutes.
3. Place flour mixture in the bowl of a food processor. Add cold butter to flour mixture and pulse several times until mixture resembles coarse meal. Some larger pieces of butter are okay.
4. Add one tablespoon of ice water at a time to the flour, pulsing after each addition. Dough is ready when it forms a clump when pressed together in your hand.
5. Transfer dough to a floured surface and knead two or three times. Form dough into a 4"x2" rectangle and wrap in plastic wrap. Refrigerate for 30 minutes.
6. Roll dough out to an approximate 18"x8" rectangle. Cut dough into 2 1/2 inch squares. Gather scraps, roll out again, and continue cutting squares.
For the filling:
In a large bowl combine peaches, sugar, corn starch, cinnamon, vanilla, and lemon juice. Mix well and set aside.
For the Pandowdy:
1. Preheat oven to 425 degrees. Transfer peach mixture to a 12-inch iron skillet. Top peaches with dough squares in a random overlapping pattern, leaving some space between some of the squares. Brush crust with egg and sprinkle with sugar.
2. Transfer skillet to the oven. Bake for 30 minutes. Using a spatula, press dough into peach mixture, letting some of the liquid come up over the crust. Return to oven and bake for 15 more minutes.
3. Remove from oven and let rest for 15 to 20 minutes. Serve warm with vanilla ice cream.4.2.0.23
http://southernboydishes.com/2015/06/05/peach-pandowdy/
I grew up in small town Mississippi eating traditional southern fare.A lifelong foodie, I started cooking and experimenting with food at a very young age. I started Southern Boy Dishes as a creative outlet and a way to share my love of food.
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