Plum and Nectarine Five Spice Pan Dowdy

Plum and Nectarine Five Spice Pan Dowdy

I'll bet you're like me; sometimes when you see gorgeous summer fruits begin to hit the market you just can't resist buying almost everything you see. We can't be blamed for that but inevitably sometimes you are going to buy more than the family can consume. Regular readers will also know that I'm not throwing anything out, so you know I had to find some way to use up the half a small basket each of ripe plums and nectarines that were hanging out in the fridge. Solution? A single pastry crust, easy to prepare pan dowdy; all the goodness of great pie with none of the fuss and no worrying about a soggy bottom crust. Whoever thought of that idea all those years ago was a genius.

In so many pie and pastry recipes here on Rock Recipes, you will find the phrase, "makes enough for two pastry rounds so wrap one in plastic and save it for later." Later was here.

I let the pastry thaw on the counter top for a half hour before rolling it out and blanketing it over the simply prepared fruit mixture and popping it into the oven...a quick, simple, seasonal, versatile and delicious dessert was on its way. It doesn't mater what fruit you have on hand, lots of combinations and spices will work. I've used Chinese five spice powder with plums before so I knew this combination would work but cinnamon will go with many other fruits and fruit combinations. Be experimental with nutmeg, cardamom, cloves and allspice too. Fortune favors the bold, so don't be afraid to use what you have on hand to create your unique and changeable version of pan dowdy. You might want to stock up on ice cream for the rest of the summer too.

Plum and Nectarine Five Spice Pan Dowdy

 Fruit Filling

• 1 1/2 pounds nectarines
• 1 1/2 pounds plums

Wash and pit the fruit and cut into thick slices. Mix together:

• 1 cup sugar
• pinch salt
• 3 tbsp corn starch
• 1 tsp Chinese Five Spice powder (or one tsp ground cinnamon)

Toss the sugar and fruit mixtures and place them in the bottom of a 10 inch deep dish pie pan or similar sized pan, a 9x13 inch pan should work too.

• 2 tbsp butter

Dot the butter in small pieces all over the surface of the prepared fruit.

Butter Pastry

Sufficient for two 10 inch pie shells.

• 1 cup very cold butter cut into small cubes
• 2 ½ cups flour
• 1 tbsp brown sugar
• ½ tsp salt
• 1/4 to 1/3 cup ice water (Only enough to make a dough form.) mixed with 
• 1 tsp white vinegar

Using a food processor or a pastry blender cut cold butter into flour and salt until mixture resembles a coarse meal. Small pea sized pieces of butter should still be visible. Pour cold water over the mixture and work in by tossing with a fork until dough begins to form. Use your hands as little as possible and work the dough as little as possible. Divide dough into 2 balls, flatten into 2 rounds, wrap in plastic wrap and place in the refrigerator to rest for a minimum of 20 minutes. You can freeze the second round for another time.

You can make your dough the previous day but make sure you take it out of the fridge for 10 minutes to warm slightly before rolling out. 

Roll out the pastry roughly to the size of your baking pan and place carefully over the prepared fruit mixture. Cut several slits in the pastry with a sharp knife and bake at 375 degrees F for approximately 40-45 minutes or until the top is evenly golden brown and the filling is bubbly. Allow to cool for 15 minutes or so before serving.