Pandowdy or Butter Crusted Deep Dish Pie
Makes 12 servings
2-1/2 quarts sliced, pared and cored apples, pears, peaches, blueberries, blackberries, pitted cherries or plums
1 to 1-1/2 cups sugar, depending on tartness of fruit
2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon salt
3 tablespoons butter
1-1/2 cups all-purpose flour
1-1/2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup chilled butter, cut into 10 pieces
6 to 9 tablespoons milk
1/2 pint heavy cream, whipped, lightly sweetened
Preheat oven to 350F (175C).
Turn prepared fruit into a 13" x 9" or 3-quart baking dish. In a small bowl, combine 1 to 1-1/2 cups sugar, cinnamon, nutmeg and 1/4 teaspoon salt. Sprinkle over fruit; mix to blend.
Dot with 3 tablespoons butter. Sift flour, 1-1/2 tablespoons sugar, baking powder and 1/2 teaspoon salt together into a large bowl. Using a pastry blender or 2 knives, cut in 1/2 cup butter until mixture resembles coarse meal.
Sprinkle with 6 tablespoons milk and toss with a fork. Add more milk to make a soft dough, if necessary. On a lightly floured board, roll out dough 1 inch larger than baking dish.
Lay dough over fruit. Flute and pinch dough to edge of dish with your fingers. Bake 40 to 45 minutes or until crust is golden and fruit mixture is soft and bubbly. Serve warm or at room temperature with sweetened whipped cream.