Apricot Pandowdy
A rustic fruit dessert featuring fresh apricots topped with a golden pie crust. The apricots are sweetened with sugar and baked until bubbling under a flaky pastry topping.
Ingredients
- •1½ lb fresh apricots
- •1 tablespoon cornstarch
- •½ cup sugar
- •2 tablespoons unsalted butter
- •1 piece refrigerated pie dough
- •1 tablespoon milk
Cooking Instructions
- 1.
Put oven rack in middle position and preheat oven to 400°F.
10 min
- 2.
Toss apricots with cornstarch and 1/2 cup sugar until coated.
3 min
- 3.
Heat butter in a 10-inch heavy skillet over moderate heat until foam subsides, then stir in apricot mixture. Bring to a boil, stirring frequently, then immediately transfer to a 9-inch pie plate.
8 min
- 4.
Fold pie dough into quarters and trim 1 inch from rounded edge. Unfold (trimmed round should be 8 inches in diameter) and put on top of fruit. Brush pastry with milk and sprinkle with remaining tablespoon sugar.
5 min
- 5.
Bake until apricot filling is bubbling and crust is golden, about 20 minutes. Cool 10 minutes before serving.
30 min