*  Exported from  MasterCook  *
                              SUMMER PANDOWDY
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : None
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2   lb           Nectarines, pitted, cut
                         -into eighths
    1       pt           Fresh blueberries
      1/2   c            Packed light brown sugar
      1/2   ts           Ground cinnamon
                         Grated rind (colored part
                         -only) from  1/2 lemon
    1 1/2   ts           Fresh lemon juice
    1       tb           Cold unsalted butter, cut
                         -into slivers
    2       c            All-purpose flour
    3       tb           Granulated sugar
    1       tb           Baking powder
    5       tb           Cold unsalted butter, cut
                         -into bits
      3/4   c            Plus 1 tb whipping cream
    1       t            Sugar
   Usually made with a rolled sweet crust baked on top of fruit, the
   crust is “dowdied” by pushing the crust into the fruit to soften
   before serving or by inverting the crust during serving to the bottom
   of the serving bowl. Serve this warm from the oven or at room
   temperature, with or without ice cream.
   1. Position a rack in the center of the oven and heat the oven to 425
   degrees. Butter a deep-dish pie pan or an 8-inch-square baking dish;
   set aside.
   2. Gently stir together the fruit, brown sugar, cinnamon, lemon rind
   and juice in a large bowl. Pour the fruit into the prepared pan.
   Scatter the 1 tablespoon butter slivers over the fruit.
   3. For the crust, put flour, 3 tablespoons sugar and the baking
   powder in a large mixing bowl. Whisk to combine. Work the bits of
   butter into the flour mixture with a pastry blender until the mixture
   resembles coarse meal. Add 3/4 cup of the cream and stir with a fork.
   The mixture will be stringy. Knead with your hand about 45 seconds
   and it will become smooth.
   4. Roll the dough to  1/4-inch thickness. Trim it to about  1/2 inch
   larger than the baking dish. Cut a small circle out of the center of
   the crust to serve as a steam vent, and carefully place the crust
   over the fruit. Do not press the crust against the sides of the pan.
   Reroll the scraps and cut as decorations if you desire. Brush the
   crust with the remaining 1 tablespoon of cream and sprinkle with the
   teaspoon of sugar.
   5. Place the pandowdy on a baking sheet with raised sides and bake 10
   minutes. Reduce the oven temperature to 350 degrees and loosely cover
   the crust with a foil tent, shiny side out. Continue baking until the
   crust is golden and the fruit bubbly, 35 to 45 minutes. Either
   “dowdy” the crust now by pushing it under the surface of the fruit or
   serve crust side down in bowls.
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