Pear Pandowdy

Name: Pear Pandowdy
Yield: Serves 8
Cuisine: United States
Ingredients: Ice cream, heavy cream or whipped cream, for serving; Ice cream, heavy cream or whipped cream, for serving; Ice cream, heavy cream or whipped cream, for serving; Sugar, for topping; 1 tablespoon cream or milk, for glaze; 1 tablespoon cream or milk, for glaze; Basic Pie Dough for a 1-crust pie; Basic Pie Dough for a 1-crust pie; 1 tablespoon unsalted butter; ¼ teaspoon fresh-grated nutmeg; ¼ teaspoon ground cloves; ½ cup pure maple syrup; 2 tablespoons fresh lemon juice; 6 firm-ripe juicy pears (such as Anjou), peeled, cored, halved and sliced ½ inch thick (about 2½ pounds; 6½ cups sliced); 6 firm-ripe juicy pears (such as Anjou), peeled, cored, halved and sliced ½ inch thick (about 2½ pounds; 6½ cups sliced)

Preparation info

Serves
8

Difficulty
Easy

Appears in

Classic Home Desserts

By Richard Sax

Published 1994

About

This pandowdy is kept simple; I like it made with pie crust instead of biscuit dough, which bakes up crisper once it’s soaked with the fruit juices. The pears add a more intense fruit presence than most apples.

Ingredients

6 firm-ripe juicy pears (such as Anjou), peeled, cored, halved and sliced ½ inch thick (about 2½ pounds; 6½ cups sliced)
2 tablespoons fresh lemon juice

Americas
United States
Dessert
Vegetarian

Method

Preheat the oven to 400 degrees F. Butter a 9- or 9½-inch pie pan or other shallow baking dish.
Toss the sliced pears with the lemon juice in a mixing bowl to