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

Peach Pandowdy


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!

Cut peaches go in a cast iron skillet

Hot out of the oven


What’s your favorite summertime treat?

Sunset Magazine has put together 16 Ways With Fresh Peaches


  1. Donna Scott says:

    LOVE peaches! This recipe sounds so yummy! I made 22 jars of peach jelly yesterday. I’m from the south, so all of this sounds great to me! 🙂

  2. Natalie V2 says:

    I can just imagine the smell of those peaches, and the wet pavement.
    Now, to get my hands on the real thing!

  3. nigel says:

    Love that new gillian welch album (and your website!)

  4. Joy Giles says:

    Just had a great meal of southern food today — cream peas, collard greens, okra gumbo, roasted chicken and cornbread with homemade bread and butter pickles and onions on the side. Umm, mmm good. Almost made us forget the week of 105 and 106 temps we are to have this week in Austin, Texas.

  5. SouthCoastGuy says:

    I don’t like peaches, but those pictures are making me hungry!

  6. Laura Gray says:

    I love your site. For the past 4 years we had lived in Hawaii on an acre, making it as self sufficient as possible, now we are in Roseburg OR on .25 acre and I plan on making it as self sufficient as I can on such a small space. I love to cook, can and make wine.

    • Anais Dervaes says:

      Welcome! Thanks for your positive comments, wishing you all the best on your journey!

Post a comment