Pear Pandowdy
This flavorful pear pandowdy has the same ingredients as a pear pie, but it's much easier to prepare and assemble. This recipe is a great way to enjoy fresh autumn pears!
Ingredients
For the Pandowdy Crust
- 1 cup all-purpose flour, plus more for dusting
- 3 tbsp granulated sugar
- ¾ tsp baking powder
- ¼ tsp salt
- 10 tbsp butter, 5 ounces
- 3 tbsp ice water
For the Pear Filling
- 6 large pears, such as Bosc or Anjou
- 1 tbsp lemon juice, freshly squeezed
- 1 tsp vanilla extract
- ⅔ cup light brown sugar, packed
- 1 tsp ground cinnamon
- Pinch ground nutmeg
- 3 tbsp all-purpose flour
- 1 tbsp butter, cut into small pieces
- 1 egg white
- 1 tbsp water
- 2 to 3 tsp demerara or sanding sugar (optional)
- Ice cream or whipped cream (optional), for serving
Recommended Equipment
Instructions
Pandowdy Crust
- Combine 1 cup of flour, the granulated sugar, baking powder, and salt in a food processor. Pulse a few times to blend the dry ingredients. Cut 10 tablespoons of cold butter into small pieces and scatter them over the flour mixture. Pulse until the mixture resembles pea-size crumbs. Drizzle the ice water into the food processor while pulsing. When the dough begins to clump together, dump it out onto a lightly floured surface. Knead a few times to form a cohesive dough.1 cup all-purpose flour | 3/4 tsp baking powder | 1/4 tsp salt | 10 tbsp butter | 3 tbsp ice water | 3 tbsp granulated sugar
- Shape the dough into a flattened disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Line a baking sheet with parchment paper. Roll the disc out into a large square about 1/4-inch in thickness. Use a knife, pizza cutter, or fluted pastry wheel to cut the pastry into squares or other shapes. Arrange the dough pieces on the lined baking sheet and place the pan in the freezer.
Pandowdy Filling
- Peel the pears and slice them in half lengthwise. Use a small spoon or melon baller to scrape out the cores. Slice the pears lengthwise into thin, 1/4-inch wedges and put them in a large bowl. Add the lemon juice and vanilla extract to the slices and toss to combine.6 large pears | 1 tbsp lemon juice | 1 tsp vanilla extract
- In a small bowl, combine the brown sugar, cinnamon, nutmeg, and 3 tablespoons of flour; mix well. Sprinkle the brown sugar mixture over the pears and toss to coat.2/3 cup light brown sugar | 1 tsp ground cinnamon | Pinch ground nutmeg | 3 tbsp all-purpose flour
Assemble and Bake
- Position a rack in the center of the oven and preheat it to 375°F.
- Transfer the pears to a 10-inch cast iron skillet or 9-inch square cake pan and dot with the butter pieces. Remove the dough pieces from the freezer and arrange them over the pear filling, overlapping them as needed.1 tbsp butter
- Whisk the egg white with the water and brush over the dough. Sprinkle with demerara or sanding sugar, if desired.1 egg white | 1 tbsp water | 2 to 3 tsp demerara or sanding sugar (optional)
- Bake the pandowdy in the preheated oven for about 45 to 55 minutes, or until the crust is golden brown and the pears are bubbling and tender.
- Spoon the warm pear pandowdy into dessert bowls and add a scoop of ice cream or whipped cream.Ice cream or whipped cream (optional)
Nutrition
Calories: 378kcalCarbohydrates: 59gProtein: 3gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 41mgSodium: 250mgPotassium: 259mgFiber: 6gSugar: 35gVitamin A: 525IUVitamin C: 8mgCalcium: 63mgIron: 1mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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