Raspberry Peach Pandowdy Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place the peaches in a medium bowl. Sprinkle lemon juice over them. Mix together 1/2 cup of sugar and cornstarch. Sprinkle over the peaches, and stir to coat. Spoon into a 2 to 2 1/2 quart casserole dish.
• In a medium bowl, stir together the flour, 2 tablespoons of sugar, baking powder and salt. Cut in butter with a fork or pastry cutter until it is in fine crumbs. Make a well in the center, and pour in the cream. Stir with a fork until the dough pulls away from the sides of the bowl.
• Roll out dough on a floured surface until it is just big enough to cover the baking dish. Cut a 2 inch cross in the center. Place over the peaches, and tuck in the dough around the sides. Turn back the corners of the cross to reveal the filling.
• Bake for 40 to 45 minutes in the preheated oven, until filling is bubbly, and top is golden brown.

Steps:

• Preheat the oven to 350 degrees F. Butter the inside of a 10 by 15 by 2 1/2-inch oval baking dish.
• Immerse the peaches in boiling water for 30 seconds, then place them in cold water. Peel the peaches and slice them into thick wedges and place them into a large bowl. Add the orange zest, 1/4 cup granulated sugar, 1/2 cup brown sugar, and 2 tablespoons of flour. Toss well. Gently mix in the raspberries. Allow the mixture to sit for 5 minutes. If there is a lot of liquid, add 1 more tablespoon of flour. Pour the peaches into the baking dish and gently smooth the top.
• Combine 1 1/2 cups flour, 1 cup granulated sugar, 1/2 cup brown sugar, salt, oatmeal, and the cold, diced butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is pea-sized and the mixture is crumbly. Sprinkle evenly on top of the peaches and raspberries. Bake for 1 hour, until the top is browned and crisp and the juices are bubbly. Serve immediately, or store in the refrigerator and reheat in a preheated 350 degree F oven for 20 to 30 minutes, until warm.

Steps:

• For the dough: In the bowl of a food processor, combine the flour, sugar, ginger and salt. Add the shortening in spoonfuls, then the butter, and pulse 12 to 15 times to combine. Add the ice water through the top and blend until the dough forms a loose ball, 15 to 30 seconds. Transfer the dough to a sheet of parchment or plastic wrap and sandwich it with another piece on top. Flatten the dough to a 6-inch disc and refrigerate for 20 minutes and up to 8 hours.
• Preheat the oven to 375 degrees F. Line a sheet tray with parchment paper.
• On a flat surface, spread a thin layer of flour and roll the dough out to about 1/8 inch thick. Use a knife to cut the dough into rectangles about 1 inch long and 3/4 inch wide. Ideally, you want between 25 and 30 rectangles (you can also cut small rounds, squares or any other shape). Transfer the dough pieces to the lined sheet tray. Brush the dough with the egg wash and par-bake the dough until lightly browned, about 5 minutes.
• For the filling: In a 10-inch heavy-bottomed saute pan, heat 1 tablespoon olive oil over medium heat. When the oil begins to smoke lightly, remove the pan from the heat and add half the strawberries. Return the pan to the heat and cook over high heat to allow some of the water to escape, for 1 to 2 minutes. Transfer the berries to a large bowl and return the pan to the heat. Heat the remaining tablespoon olive oil and add the rest of the strawberries. Cook in the same manner for 1 to 2 minutes. Transfer to the bowl with the other cooked strawberries.
• In the pan, whisk together the jam, sugar, honey and molasses and simmer over medium-high heat so all the ingredients meld together, 2 to 3 minutes. Squeeze the lemon juice into a small bowl and add the zest, then whisk in the cornstarch until smooth. Stir the slurry into the jam mixture and bring the liquid to a boil. Reduce the heat and simmer gently, stirring frequently, until thickened, 2 to 3 minutes. Pour over the berries in the bowl and stir to coat.
• Transfer the berry mixture back to the pan. Arrange the pie dough rectangles directly on top of the filling in a circular pattern, each overlapping slightly, like shingles on a house. Place the pan in the center of the oven and bake until the pie crust shingles are golden brown, 18 to 20 minutes. (If the pie shingles sink slightly, that's OK.) Remove from the oven and allow to cool completely, 10 to 15 minutes. Sprinkle with sugar if desired and serve.

Steps:

• On a lightly floured surface, roll out half the dough to a 1/4-inch-thick circle, about 13 inches in diameter. Drape dough over a 9-inch pie pan, and transfer to refrigerator to chill for about 30 minutes.
• Heat oven to 425 degrees. Whisk together egg and milk to make a glaze; set aside. Combine peaches, raspberries, sugar, and flour, and turn onto the chilled bottom crust. Dot with butter. Roll out the remaining piecrust dough to the same size and thickness. Add an extra tablespoon of flour if the peaches are very juicy. Brush the rim of the crust with the egg glaze. Place the other piecrust on top, trim to 1/2 inch over edge of pan, and crimp the edges with a fork or your fingers. Transfer pie to the refrigerator until firm, about 30 minutes. Brush with glaze, and bake for 20 minutes. Reduce heat to 350 degrees and bake 30 to 40 minutes more. Cool on a wire rack.

Steps:

• In a small saucepan, combine the first 6 ingredients. Cook and stir over medium heat until pears are tender, about 5 minutes. Pour into a greased 3-cup baking dish. , In a small bowl, combine the flour, 2 tablespoons sugar, baking powder and salt; cut in butter until crumbly. Stir in water. Sprinkle over pear mixture. Sprinkle with remaining sugar. , Bake, uncovered, at 375° until a toothpick inserted into topping comes out clean and topping is lightly browned, 20-25 minutes. If desired, serve warm with ice cream.

Steps:

• Preheat oven to 350°F. In a 2 1/2-quart baking dish or cake pan, toss apples with lime zest and juice and cinnamon; spread in an even layer. Transfer dish to a parchment-lined rimmed baking sheet (to catch any juices that bubble over).
• Beat butter with 1 cup sugar, baking powder, salt, and vanilla on medium speed to combine, about 1 minute (mixture will be grainy). Add both flours and beat until no dry flour remains and mixture is crumbly. With motor running, slowly add milk, beating until light and fluffy, 2 to 3 minutes.
• Spoon batter over apples, then spread to edges in an even layer. Scatter raspberries over batter. Sprinkle remaining 1/3 cup sugar evenly over top. Drizzle hot water over sugar (most will melt).
• Bake until top is crisp and golden brown and cake is set, 55 to 65 minutes. Let cool slightly, about 15 minutes. Serve warm, topped with ice cream or a drizzle of heavy cream.

Steps:

• In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Roll out pastry to fit in a 9-in. pie plate. , Transfer to pie plate; trim and flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights., Bake at 450° for 8 minutes. Remove foil and weights; bake 5-7 minutes longer or until golden brown. Cool on a wire rack., In a large saucepan, combine the peaches, sugar and juice. Combine cornstarch and water until smooth. Stir into peach mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat; cool to room temperature. Fold in raspberries. Spoon into crust., Refrigerate for at least 4 hours or overnight. Refrigerate leftovers.

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Mix raspberries, peaches, 1 cup sugar, and flour in a large bowl.
• Press one pie crust into a pie dish; pour fruit mixture into pie crust. Sprinkle remaining 1/3 cup sugar over fruit.
• Cut designs in the second pie crust using a cookie cutter and arrange pie crust over fruit. Pinch the edges of the bottom and top crusts together to seal.
• Bake in the preheated oven for 10 minutes. Reduce oven temperature to 375 degrees F (190 degrees C) and continue baking until crust is golden brown and fruit filling is bubbly, about 35 minutes more.

Steps:

• Preheat Oven 375 deg use middle rack Peel the peaches. Work over bowl to collect all juices and halve the peaches, remove and discard the pits and slice each half into about 4 wedges. Please in 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 mins. Transfer the mixture to a 2-1/2 qt 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 rolling 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 30-35 mins until the dough is golden and the filling is thick and bubbly. Set aside to cool for about 15 mins. Use a spoon to break the crust into pieces and scoop out some crust and filling.

Steps:

• Adjust oven rack one-third down from the top of the oven; preheat oven to 400°.
• Butter a shallow baking pan with a 2 quart capacity, 11 x 8 x 2 inches; set aside.
• Blanch and peel the peaches-have ready a large bowl of ice cold water, a slotted spoon, and a saucepan of boiling water deep enough to cover the peaches.
• With the slotted spoon, place the peaches in the boiling water, two or three at a time; if the peaches are fully ripe, they will need about 15 seconds in the boiling water, if not quite ripe they will need more.
• With the slotted spoon raise a peach from the water and move your thumb firmly over the skin, if the skin has loosened enough it will wrinkle and feel loose; at that point transfer it to the ice water.
• Peel with your fingers starting at the stem end, and return the peeled fruit to the ice water; continue to blanch and peel all the peaches.
• Cut peaches in half, remove the pits, and cut each half in three or four lengthwise slices; you should have 6 generous cups of sliced peaches.
• Place the sliced peaches in a bowl, add the sugar and lemon juice; sprinkle the cinnamon all over.
• With a rubber spatula toss the fruit gently to mix the ingredients evenly; let stand for about 10 minutes to draw a bit of the juice.
• Then place the mixture in the buttered baking dish, including every bit of the juice that has collected.
• Smooth the top and sprinkle on the raisins; let stand while you prepare the topping.
• Topping: sift together the flour, baking powder, sugar, and salt; set aside.
• In a small bowl of an electric mixer, beat the eggs with the milk, butter, vanilla, and almond extract.
• On low speed, add the dry ingredients and beat briefly only until smooth.
• The mixture will be thick but fluid.
• Either pour it slowly to make a thin layer (it will form a wide ribbon when it is poured) or spoon it by small spoonfuls over the fruit; do not pour or spoon too much in any one spot or there will not be enough to cover the fruit.
• Actually, the topping might not cover the fruit completely anyhow, but it should almost cover it.
• Some of the topping will run down into the spaces between the fruit.
• Bake for 28-30 minutes; the juices will bubble dark around the rim and through any little spots that the topping did not cover; the topping will darken slightly.
• Serve warm as is, or with ice cream.