Apricot Pandowdy
Serves: 6
Estell Schumm
1 January 1970
Based on User reviews:
54
Spice
48
Sweetness
45
Sourness
36
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
Directions:
1
Put oven rack in middle position and preheat oven to 400°F
2
Toss apricots with cornstarch and 1/2 cup sugar until coated
3
Heat butter in a 10-inch heavy skillet over moderate heat until foam subsides, then stir in apricot mixture
4
Bring to a boil, stirring frequently, then immediately transfer to a 9-inch pie plate
5
Fold pie dough into quarters and trim 1 inch from rounded edge
6
Unfold (trimmed round should be 8 inches in diameter) and put on top of fruit
7
Brush pastry with milk and sprinkle with remaining tablespoon sugar
8
Bake until apricot filling is bubbling and crust is golden, about 20 minutes
9
Cool 10 minutes before serving
10
Put oven rack in middle position and preheat oven to 400°F
11
Toss apricots with cornstarch and 1/2 cup sugar until coated
12
Heat butter in a 10-inch heavy skillet over moderate heat until foam subsides, then stir in apricot mixture
13
Bring to a boil, stirring frequently, then immediately transfer to a 9-inch pie plate
14
Fold pie dough into quarters and trim 1 inch from rounded edge
15
Unfold (trimmed round should be 8 inches in diameter) and put on top of fruit
16
Brush pastry with milk and sprinkle with remaining tablespoon sugar
17
Bake until apricot filling is bubbling and crust is golden, about 20 minutes
18
Cool 10 minutes before serving