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Buttermilk Clouds

Blackberry Pandowdy

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
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!!

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By: Sharon Pickering | 6/09/2008 at 1:47 PM | | If you want, you can leave a comment by clicking here.