Peach Pandowdy

  • Yield: 8 servings


6cups thickly sliced fresh or canned peaches
1tablespoon lemon juice
1/2cup sugar
1tablespoon cornstarch
1cup all-purpose flour
2tablespoons sugar
1/4teaspoon salt
1tablespoon butter
1/2cup heavy cream


  1. Preheat oven to 375F.  Place the peaches in a medium bowl.  Sprinkle with the lemon juice.  Combine 1/2 cup sugar and the cornstarch in a bowl.  Sprinkle over the peaches and stir gently to coat.  Spoon into a 2 to 2 1/2-quart baking dish.
  2. Combine the flour, 2 tablespoons sugar and the salt in a bowl.  Cut in the butter using a pastry blender until the mixture resembles fine crumbs.  Make a well in the center and pour in the cream.  Stir with a fork until the dough pulls away from the side of the bowl.  Roll the dough on a floured surface until it is big enough to cover the baking dish.  Cut a 2-inch cross in the center of the dough.  Place over the peaches, tucking in around the side.  Turn back one corner of the cut dough to reveal the filling.  Bake for 45 minutes or until bubbly and golden brown.


Recipe reprinted with permission from Anne Grimes’ Dumplings ‘N More; Recollections & Recipes (Ayden, North Carolina, 2008).