Pear Pandowdy Crust
In pandowdy, a spiced fruit filling is topped with mounds of biscuit dough and then baked, similar to cobblers. Traditionally made with apples, this version of the dessert features pears; dried cranberries add a tart note. The name is believed to refer to its rather old-fashioned appearance.
Source: Martha Stewart Living, November 2002
- 3/4 cup cake flour, (not self-rising)
- 1/2 cup all-purpose flour, plus more for work surface
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 10 tablespoons unsalted butter
- 1/4 cup sugar
- Grated zest of 1 lemon
- 1/2 teaspoon pure vanilla extract
- 1 large whole egg
- 1 large egg yolk
Sift together flours, salt, and baking powder into a medium bowl, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, sugar, lemon zest, and vanilla on medium speed until mixture is light and fluffy.
Add the eggs and yolk, one at a time, beating until well incorporated after each addition. Add flour mixture, and beat on low speed until just combined. Turn out onto plastic wrap; pat into a square about 1 inch thick. Wrap well in plastic; refrigerate until firm, at least 2 hours.
Turn out dough onto a lightly floured work surface; roll out to 1/4 inch thick. Cut into 2-inch squares with a paring knife, transfer squares to a parchment-lined baking sheet. Cover with plastic wrap; refrigerate until firm, at least 30 minutes.