Description
This rustic Old-Fashioned Cherry Pandowdy is a comforting dessert with a sweet-tart cherry filling and a flaky, golden patchwork crust. A cozy blend of juicy fruit and buttery pastry, perfect served warm with ice cream.
Ingredients
Units
Scale
- 4 cups pitted cherries (fresh or frozen)
- 2/3 cup granulated sugar
- 1 tbsp lemon juice
- 2 tbsp cornstarch
- 1/2 tsp almond extract (optional)
- 1/4 tsp cinnamon
- 1 1/4 cups all-purpose flour
- 1 tbsp sugar
- 1/4 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 3–5 tbsp ice water
- 1 tbsp coarse sugar (for sprinkling)
- 1 egg, beaten (for egg wash)
Instructions
- In a saucepan over medium heat, combine cherries, sugar, lemon juice, cornstarch, almond extract, and cinnamon. Cook for 5–7 minutes until thickened. Remove from heat.
- Pour the filling into a greased 9-inch pie dish or baking dish.
- In a large bowl, whisk together flour, sugar, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Add ice water one tablespoon at a time until dough forms.
- Roll the dough into a rough rectangle and cut into squares or rustic patches.
- Arrange dough pieces over the cherry filling, slightly overlapping. Brush with egg wash and sprinkle with coarse sugar.
- Bake at 375°F (190°C) for 35–40 minutes, or until the crust is golden and the filling is bubbling.
- Let cool slightly before serving warm with ice cream or whipped cream.
Notes
- Use a mix of sweet and tart cherries for depth of flavor.
- Dough patches don’t need to be perfect—rustic is part of the charm.
- Let the pandowdy rest 10–15 minutes before serving to allow filling to thicken slightly.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 85 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
