Cherry PanDowdy

By cindygwest

With only one crust, pandowdy is easier to make tan pie. In keeping with its homespun nature, patchwork dough squares over the filling for a rustic feel.

Ingredients

• 2 oz. slivered almonds (about 1/2 cup)
• 1/4 cup sugar, divided
• 1 1/4 cups flour
• 1/2 t. salt, divided
• 8 T. cold butter, cubed and divided
• 3 - 5 T. cold ice water
• 1 lb. each frozen sweet and tart cherries thawed with juice
• 2 T. cornstarch
• minced zest of 1 lemon
• 1 T. fresh lemon juice
• 1 t. almond extract
• 1 egg, beaten
• sanding sugar
• Vanilla ice cream

Details

Adapted from googleimages.com

Preparation

Step 1

For the crust, pulse almonds and 1/4 cup granulated sugar in a food processor until fine, 20 - 30 pulses.

Add flour and 1/4 t. salt; pulse to combine. Scatter 6 T. butter over flour mixture; pulse until pea-sized. Add water, 1 T. at a time, pulsing after each addition, until dough comes together.

Transfer dough to a lightly floured surface; knead just to incorporate any dry portions. Shape dough into a disk and wrap in plastic wrap; chill at least 1 hour or overnight.

Preheat oven to 425 with a rack in the middle.

For the filling, combine cherries and their juice, 1/2 cup sugar, cornstarch, zest, lemon juice, almond extract and 1/4 t. salt; transfer to a 9 -inch deep-dish pie plate set on a baking sheet. Dot filling with remaining 2 T. butter.

Roll dough on a lightly floured surface to 1/4 inch thick; cut into 2 - 3 inch squares. Arrange squares in a patchwork pattern on top of tilling, pressing edge pieces onto pie plate and leaving a few openings for steam to escape. Brush dough with egg and sprinkle with sanding sugar.

Bake pandowdy until top begins to brown, about 25 minutes; reduce temperature to 375. Bake pandowdy until fruit juices are bubbling and top is golden and crisp, about 35 minutes more. Shield edges (or top) of pandowdy with foil if the crust gets too brown.

Let pandowdy cool slightly; serve warm with ice cream.