The Perfect Imperfect Dessert
I've since decided to kiss goodbye to tarts and all their fancy friends. Slumps, grunts and pandowdies and I have a future ahead of us. And I think it's going to be sweet.
8 to 10 servings
A pandowdy is far less cumbersome then even a simple grunt or slump. Just drape a pastry crust -- store-bought works fine -- over sugared fruit and bake.
If you prefer the traditional "dowdied" appearance, remove the pan from the oven about 10 minutes before it is done and use the back of a spoon to gently smash in sections of the crust, then return to the oven.
About 3 pounds (6 to 8) ripe peaches
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 tablespoons cornstarch
1 pint fresh raspberries
Pie dough for a single crust (homemade or store-bought)
Adjust the oven rack to the middle position and preheat the oven 375 degrees.
If desired, peel the peaches (see box on Page F5). Working over a bowl to collect all of the juices, halve the peaches, remove and discard the pits and slice each half into about 4 wedges. Place the peaches in the bowl.
Drain the juices from the peaches into another bowl. To the juices, add the sugar, vanilla and cornstarch and whisk to combine. Add the sliced peaches and raspberries and toss gently to coat. Set aside until the peaches begin to release their juice, about 15 minutes. Transfer the mixture to a 2 1/2-quart baking dish.
Using a rolling pin, roll the pie dough so it is slightly smaller than the baking dish. Drape the pie dough over the pin and then place the crust over the filling, tucking the edge of the crust underneath itself. Using the tines of a fork, prick the crust in several places.
Bake for 30 to 35 minutes, until the dough is golden and the filling is thick and bubbly. Set aside to cool for about 15 minutes. Use a spoon to break the crust into pieces and scoop out some crust and filling.
Per serving: 206 calories, 2 gm protein, 39 gm carbohydrates, 6 gm fat, 4 mg cholesterol, 2 gm saturated fat, 112 mg sodium, 5 gm dietary fiber
Alexa Beattie is food and restaurant editor for washingtonpost.com. She last wrote for Food about forsaking British chips for American fries.
© 2004 The Washington Post Company