Pandowdy — a spoon pie, with fruit on the bottom and a rolled crust on top, which is broken up to allow the juices to come through.
My favorite thing. A pie. Simple. Delicious. This one is called a Pandowdy. Mine is a modified version. I like a bottom crust also. It is completely up to you.
Blackberry Pandowdy
Filling:
2 bags frozen blackberries
1/3 cup flour
1 cup sugar
cream for brushing
sugar for sprinkling
Pie crust (For a double crust pie, I make the 8 or 9 inch One-Crust plus the 8 or 9 inch Two -Crust because I like to work with lots of dough!)
Preheat oven to 375 degrees. Roll out a little over half of the dough as described in the pie crust recipe and place in the pie plate. Add the flour and sugar to the frozen blackberries. Toss gently to coat. Pour berry mixture over dough in pie plate. Roll the top crust out as described in the pie crust recipe and place over the berries. Crimp the edges to seal. Brush the top with cream (I usually use evaporated milk or plain milk...whatever I have on hand). Sprinkle top with sugar.
Bake until crust is set and beginning brown, about 45 minutes. Remove from the oven; gently push some of the crust into the filling using a spoon. Bake until crust is golden brown and crisp and juices are bubbling, 25 to 35 minutes more.
Now, eat and enjoy! Have a second piece. Kidding!!
Labels: desserts, pastry, pies
By: annie | 6/09/2008 at 1:47 PM | | If you want, you can leave a comment by clicking here.
What do you do with a flat of really ripe strawberries? Make Strawberry Jam! And, you won't believe this...no cooking involved. Talk about fast and easy. This recipe truly is for those that love to preserve the bounty of the season, but can't find the time.
Here are all the ingredients you need...
No-Cook Freezer Strawberry Jam
4 cups crushed strawberries
1 1/2 cups sugar
1 pouch Ball Fruit Jell Freezer Jam Pectin
1. Measure the sugar and pectin pouch into a bowl. Stir until mixed.
2. Crush the fruit.
3. Combine the crushed fruit with the pectin mixture.
4. Stir 3 minutes.
5. Ladle jam into clean jars leaving 1/2" headspace; apply lids.
6. Let stand until thickened, about 30 minutes.
YIELD: five 8 ounce jars.
REFRIGERATE: up to 3 weeks, or
FREEZE: up to 1 year
And here are a few little items that make it a breeze...
1. Flat bottom stock pot: Wonderful to use as a vessel in which to crush the strawberries. I made a double batch, and this worked perfectly. Large enough to not splash out while doing the crushing.
2. Heavy pastry blender - I started with this when crushing the berries. It preformed more of a slicing/crushing action.
3. Potato masher - I finished up the crushing with this. The pastry blender did a good job of making small pieces, but the masher really pulled it all together. While crushing I kept in mind...how big of a chunk of berry do I want on my toast? Remember, there is no cooking of the strawberries involved, so what you see is what you get in the end.
4. Large ladle - This made it a snap to transfer the crushed berries into the jelly jars.
5. Canning funnel - Just made the work neater...no precious jam running down the sides of my jelly jars.
6. Jelly jars - (pictured with the ingredients) When full of jam, they gleam like jewels. Great for gifts!
In my opinion, the riper the strawberries, the better. This batch is so flavorful. The great thing about this method, other than the obvious ease of preprepartion, is the absolute fresh taste of the jam on your bread. It is unbelievable!!
Because of the method of preparation, this jam lends it self to other applications...like a topping for ice cream, waffles, pancakes, french toast. So versatile!
And, speaking of bread, I have a loaf of Buttermilk Bread in my bread maker right now. I can hardly wait till dinner!!
What are you waiting for?
Labels: jam, strawberries
By: annie | 4/08/2008 at 5:48 PM | | If you want, you can leave a comment by clicking here.
