If you wanna do right by your appetite,
If you’re fussy about your food,
Take a choo-choo today…..
And we’ll put you in the happiest mood. with:
Shoo Fly Pie and Apple Pan Dowdy
Makes your eyes light up,
Your tummy say “Howdy.”
— Song “Shoo-Fly Pie and Apple Pan Dowdy” Guy Wood & Sammy Gallop. 1945
Blame it on the humid weather last week and the smell of wet pavement when the humidity broke or the Gillian Welch tune “Dixieland” rolling around in my noggin, I got a hankering for good ol’ southern cooking.
Time to wrangle up some
6 cups thickly sliced peaches
1 tablespoon lemon juice
1/2 cup white sugar
1 tablespoon cornstarch
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon unsalted butter
1/2 cup heavy cream
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.
Recipe courtesy of http://allrecipes.com/Recipe/peach-pandowdy/detail.aspx
What the heck is a “pandowdy” May sound a bit “hickish” like a dish right out of “Aunt Bee Taylor’s” Mayberry kitchen. It’s sorta like pie but without the bottom crust – and, BOY, is it good!
What’s your favorite summertime treat?
Sunset Magazine has put together 16 Ways With Fresh Peaches