Strawberry-Ginger Pandowdy
Strawberries are the star of this flippantly spiced conventional dessert. Prep Time 15 minutes Prepare dinner Time 55 minutes refrigeration time 1 hr Course Dessert Delicacies American Servings 6
Components
for the crust:
- 1 1/4 cups flour
- 1/2 teaspoon floor ginger
- 1 1/2 teaspoons sugar
- 1/2 cup chilly butter, reduce into small cubes
- 3 – 4 tablespoons chilly water
for the filling:
- 3 lb strawberries, halved or quartered if massive
- 3/4 cup gentle brown sugar
- 4 tablespoons 1/4 cup chilly butter, reduce into small cubes
- 1/4 cup flour
- 1 1/2 tablespoons cornstarch
- 1/2 teaspoon floor ginger
- 1/2 teaspoon cardamom
- 3 tablespoons minced crystallized ginger
for the topping:
- 2 tablespoons butter, melted and cooled barely
- 2-3 tablespoons Swedish pearl sugar or any coarse sugar
- We made the dough the evening earlier than making the pandowdy and refrigerated it. If not making it the evening earlier than, take care to depart your self time to refrigerate the dough for a minimum of an hour. Actually, do your self a favor and make it the evening earlier than, it makes the remainder of the recipe go in a short time.
- In a meals processor, pulse flour, ginger, sugar, and salt till you may see the ginger is evenly distributed within the flour. Add butter; pulse till it appears like coarse meal (moist, clumpy sand). Stream within the water and cease when it appears like dough. Verify to see in the event you can simply form it in your fingers with out crumbling. If not, add slightly bit extra water and take a look at once more. If the dough is moist, add slightly flour and take a look at once more. Form the dough right into a spherical or rectangle and refrigerate, in an hermetic container or resealable plastic bag. Refrigerate a minimum of 1-hour or in a single day.
- The subsequent day (or in an hour):
- Preheat oven to 375.
- Flippantly flour a clear, flat floor and roll out the dough to it is a 1/4 inch thick circle. Put aside.
- In a medium bowl, toss collectively the filling components till evenly distributed and the apples look properly coated. Pour into the underside of a 1 1/2 – 2 quart pie plate. I used a deep dish pie plate that was 1.75 quarts.
- High the strawberry combination with the dough. Brush with melted butter and sprinkle with pearl sugar. Piece the highest with the tip of a knife to vent.
- Bake 20 minutes. Fastidiously take away the pie plate from the oven and utilizing the tip of a pointy knife reduce the crust in a criss-cross sample leaving roughly 1/2 inch squares. Flippantly press the dough into the filling and return to the oven for 35 extra minutes or till browned and effervescent up within the cross-hatching.
- Cool utterly on a wire rack.
Key phrase dessert
I’m again on my pandowdy recreation! I had vowed to pandowdy any fruit I got here in touch with after making my scrumptious cranberry-apple pandowdy late final 12 months however needed to wait till one thing truly got here in season. I’m on the fence about making an attempt a citrus pandowdy and I dwell in Maryland so my wait was lengthy.
I’d additionally very very like to make a rhubarb pandowdy however rhubarb is nowhere to be discovered (but? is that this one thing else I can blame on the pandemic?) however strawberries are coming into season on the East Coast so it’s fairly straightforward to seek out tasty ones. There may be not lots on this pandowdy–merely fruit and restricted spices so you really want the berries to be at their peak taste. It’s extra budget-friendly to make it in season too, strawberries are a fraction of the associated fee they have been a few weeks in the past. I’ve not tried it with frozen fruit.
Strawberries are very juicy when baked so I recommend you don’t skip the corn starch or you’ll find yourself with a pastry island floating in a sea of strawberries which isn’t fairly what you need. Fortunately, cornstarch doesn’t distract from the intense, clear strawberry taste. I really like ginger with strawberries, the spicyness actually offsets the sweetness and on this recipe, the candied (crystallized) ginger actually melts into the combination and creates a sauce. 10/10 springtime dessert.
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