The only way you can enjoy a pandowdy is with a Deep Southern accent, a glass of sweet tea and moonshine and a white picket fence. If you’re not sure what a pandowdy is, it’s basically a pie and a cobbler, but so much lazier. It’s a dream dessert for those who don’t want to actually bake.
All you need is a homemade crust, some juicy, fresh peaches and some booze. I mean, what’s easier and more summery than that? Just be sure to pair it with a big glass of spiked tea.
Boozy peach pandowdy recipe
- 1 cup all-purpose flour
- 1/2 cup whole-wheat flour
- 3 tablespoons brown sugar
- Dash salt
- 4-6 tablespoons water
- 8 tablespoons unsalted butter
- 5 cups sliced peaches or nectarines
- 2-1/2 tablespoons whiskey
- 3/4 cup white sugar
- 1/4 cup brown sugar
- 2 tablespoons cornstarch
- 1-1/2 teaspoons apple pie spice
- Egg whites
- 1/2-1 teaspoon cinnamon sugar
- Whipped cream
- In a large bowl, whisk together the 2 flours, brown sugar and salt. Cut 6-1/2 tablespoons of butter into the mixture until it resembles coarse sand. Stir in 1/2 teaspoon of apple pie spice. Sprinkle in the water (starting with 4 tablespoons) until the dough comes together. I needed about 6 tablespoons to make it come together.
- Place the dough onto a hard, floured surface, and knead it with your hands until soft. Roll it out to about 11 inches, and shape it into a disc. Wrap the dough with plastic wrap and wax paper, and chill it for about 1 hour.
- Preheat the oven to 375 degrees F. Mix together the peaches, white sugar, brown sugar, cornstarch and the remaining apple pie spice. Stir in the whiskey. Pour the mixture into a casserole baking dish.
- Remove the dough from the plastic wrap, and stamp out large circles or other shapes. Top the peaches with the dough shapes, and brush with egg whites. Sprinkle with cinnamon sugar.
- Bake for 30 to 35 minutes or until golden brown and the filling is oozing out. Serve with whipped cream.