Oh sweet sweet summertime, you’re sadly coming to your end once again. Although summer isn’t over until the end of September, and even though I continue to ride the summer vibes until the east coast weather officially turns on us, for most Labor Day marks the unofficial end of this season, I love so much. I may not support this sudden goodbye to summer, but I fully understand your Fall-loving hearts. Whether you’re dreading the end of summer, like me, or impatiently waiting for the changing of the leaves and cozy nights, one thing is for sure – the upcoming weekend is one to celebrate. And celebrate we will, with Pie of course! Actually technically speaking we’re doing it with this amazing, fruit-licious Pandowdy!
Never heard of this easy and classic dessert? Let me tell you…it really is just a pie without a bottom crust. The top is covered with thick pieces (or blobs) of pie dough or even puff pastry. Yes, it’s that simple!! If you thought making a pie was a daunting task, then this recipe is even more foolproof!
Nothing but sweet juicy summer peaches and slightly bitter raspberries, a splash {or two or three} of Brandy and pieces of pie dough. The more rustic, the better! Pandowdy is seriously the best recipe to make and serve during Labor Day festivities when all you want to do is avoid being in the kitchen for hours and just chill with a crisp chilled glass of wine in your hands. Your guests will thank you for this amazing end of summer dessert, and you can revel in being the coolest easygoing host/hostess that totally has this carefree summer entertaining down!
The inspiration for this dessert actually came from a recent clearance sale purchase of this gorgeous Hearth and Hand white dish. It says quiche pan, but I say beautiful pie plate! “Oh I’m going to make the prettiest summer pie!”, “wait, even better…a bottom-less crust pie”. And so it turned into, “well I’ll just make a Pandowdy!!”
Peaches are one of my absolute favorite summer fruits, especially when it comes to pie, so it was a no brainer I’d be serving it this Labor day weekend. Especially since farmer’s markets are brimming with these beauties, I’ve liter tally be stock pilling them. Can one really eat too many peaches?? No!
It’s one of those fruits that pairs exceptionally well with almost any other fruit, but simply perfection with tart raspberries! Raspberries hit their prime at the end of August making it the perfect combo for overly sweet peaches or nectarines.
Since we’re keeping things extra light and simple, I didn’t much sugar in this recipe. I only sprinkled in about 1/4 cup of raw sugar. This Pandowdy is on the slightly bitter side of the flavor spectrum for a fruit pie, but that’s totally my preference. So go ahead and add in 1/2 to 3/4 cup of raw or pure cane sugar if you prefer a sweeter pie.
The same goes for the Brandy, swap in Bourbon or Whiskey, or eliminate it all together. BUT you know how much I love peaches and a bit of booze. It’s the end of summer, it’s time to kick back and live a little too!
So let’s savor every last bit of summer along with this simply delicious Peach and Raspberry Pandowdy!!
Peach and Raspberry Pandowdy
2018-08-26 12:54:20
Serves 12
Ingredients
- Single Crust Pie Dough - use your favorite recipe {or 2 Sheets of Puff Pastry}
- 5 to 6 {about 5 cups} – Peaches {firm, yet ripe – peeled + sliced}
- 2 pints – Raspberries
- Juice of Lemon
- 1/4 cup – Raw or Pure Cane Sugar
- 2 tablespoons – Cornstarch
- 1/2 teaspoon – Ground Cinnamon
- 1 teaspoon – Ground Ginger
- Pinch of Sea Salt
- 2 tablespoons – Brandy
- 1 teaspoon – Pure Vanilla Extract
- Egg Wash {1 large egg whisked with 1 teaspoon milk}
- Raw or Turbinadao Sugar, for sprinkling
Instructions
- Preheat the oven to 425*F and line a baking sheet with parchment. In a large bowl, add the sliced peaches and raspberries with the lemon juice. Add the sugar, cornstarch, cinnamon, ginger, salt, and brandy - combine well. Place the filling into a deep pie or baking plate.
- Roll out pie dough to a 1/4" thickness and cut in desired shapes. Place dough pieces atop the peach raspberry filling, arranging it as you desire. Lightly brush the dough with the egg wash, then sprinkle with the raw sugar. Place the pie onto the parchment lined sheet.
- Bake until the crust begins to brown {about 20 to 25 minutes}. Lower temperature to 375*F, continue to bake until the pie becomes a deep golden brown color and juices bubble {about 35 minutes longer}.
- Allow the pie to cool on a wire rack. Serve slightly warm or at room temperature.
Notes
- Pie can be refrigerated up to 3 days or at room temperature for 2 days, wrapped in foil.
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