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Gingered Pear and Raspberry Pandowdy

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Gingered Pear and Raspberry Pandowdy

Gingered Pear and Raspberry Pandowdy

amanda

Equipment

  • - Stand Mixer with Paddle Attachment: Essential for mixing dough and batter efficiently.

  • - Chef's Knife: Versatile tool used in cutting fruits like pears, as well as other preparation tasks.

  • - Measuring Cups and Spoons Set: Important for precise ingredient measurements in baking recipes.

  • - Silicone Baking Mat: Provides an even, non-stick surface for rolling out dough without flouring the countertop.

  • - Cooling Rack: Essential for allowing baked goods to cool properly before cutting or serving.

  • - Food Processor with Slicing Blade: Useful for quickly slicing fruits like pears and raspberries uniformly.

  • - Oven Thermometer: Helps ensure accurate oven temperature, crucial for successful baking outcomes.

  • - Stainless Steel Baking Sheet: A versatile tool used for various baked goods, including pies and doughs.

  • - Glass Pie Dish: Ideal for making fruit pies with crisp bottoms or custard-based desserts.

  • - Cooling Rack with Strainer: Helps to cool and strain fruits like raspberries effectively, removing seeds if necessary.

Ingredients

  • 1 tablespoon unsalted butter, at room temperature, for pan

  • 1/2 cup (3 1/2 ounces) granulated sugar

  • 2 tablespoons plus 1 teaspoon cornstarch

  • Pinch of fine sea salt

  • 4 large pears, peeled, cored, and sliced (2 pounds prepped)

  • 1 tablespoon freshly squeezed lemon juice

  • 1 dry pint (2 cups or 9 ounces) raspberries, fresh or frozen

  • 1 tablespoon cold unsalted butter, cut into small pieces

  • 1 3/4 cups (8 3/4 ounces) all-purpose flour

  • 3 tablespoons plus 1 tablespoon (1 3/4 ounces) granulated sugar

  • 3/4 teaspoon baking powder

  • 1/2 teaspoon fine sea salt

  • 10 tablespoons (5 ounces) cold unsalted butter, cut into small cubes

  • 1/3 cup (2 ounces) chopped candied ginger

  • 2/3 cup plus 1 tablespoon cold buttermilk

Instructions

1

Instruction 1

Position a rack in the lower third of the oven and preheat the oven to 400°F. Butter a 9-inch cast-iron skillet or 9-inch deep-dish pie pan.
2

Instruction 2

To make the fruit filling, rub the sugar, cornstarch, and salt together in a large bowl, then add the pears and lemon juice and toss until evenly coated.
3

Instruction 3

Gently fold in the raspberries, then transfer the fruit to the prepared pan.
4

Instruction 4

Distribute the butter atop the fruit.
5

Instruction 5

To make the biscuit, whisk the flour, 3 tablespoons of the sugar, the baking powder, and salt together in a bowl.
6

Instruction 6

Add the butter and toss until evenly coated. Using your fingertips or a pastry blender, cut in the butter until the size of large peas. (Alternatively, you can put the dry ingredients in a food processor and pulse to combine.
7

Instruction 7

Add the butter and pulse until the butter is the size of large peas, then transfer to a bowl).
8

Instruction 8

Stir in the candied ginger, then pour in the 2⁄3 cup buttermilk and stir just until the dry ingredients are moistened.
9

Instruction 9

The dough will be crumbly, with large pieces of butter still visible. Turn the dough out onto a lightly floured work surface and gently press the dough together, then press it into a 9-inch circle.
10

Instruction 10

Carefully place the dough atop the fruit. Brush the dough with the 1 tablespoon buttermilk,then sprinkle with the remaining 1 tablespoon sugar.
11

Instruction 11

Bake in the lower third of the oven for 30 minutes, then turn the oven down to 350°F and bake for an additional 20 minutes or until the pastry is golden and the juices are bubbly and thick.
12

Instruction 12

Allow to cool for 30 minutes before serving.
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