Stone Fruit and Hibiscus Pandowdy

By: Hannah Lee Leidy
Photo by Rémy Thurston

Food Culture of the South

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Serves 8 to 10

    For the crust:
  • 2¾ cups all-purpose flour, plus more for rolling out dough
  • 2 teaspoons suar

  • ½ teaspoon salt

  • 1 cup cold unsalted butter, cut into cubes
  • ⅓ cup ice water

  • 1 egg

  • Turbinado sugar, for sprinkling
  • For the filling:
  • 3 nectarines, halved, pitted, and cut into ½-inch wedges
  • 3 peaches, halved, pitted, and cut into ½-inch wedges
  • 3 plums, halved, pitted, and cut into ½-inch wedges
  • 1 cup sugar

  • ¼ cup all-purpose flour

  • 10 grams loose hibiscus tea (about 5 teabags)

  • ¼ teaspoon salt

  • Seeds of 1 vanilla bean

  • Juice of 2 lemons

  • 1 tablespoon honey
  • 1 teaspoon fresh ginger, grated

  • 2 tablespoon unsalted butter, cubed
  • A pandowdy is typically made with pie dough scraps. We offer a dough recipe in case you don’t have a stash of them in your freezer.
  1. Make the crust: In a food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until mixture resembles sand with a few pea-sized pieces. Add ice water, 1 tablespoon at time, until mixture comes together. Turn dough onto a work surface and divide in half. Wrap each half with plastic wrap, flatten into a disk, and refrigerate for at least 1 hour. (You will only use one half, the other can stay in the refrigerator for up to a week or in the freezer for a month.)
  2. Make the filling: Preheat oven to 425 degrees. In a large bowl, toss together nectarines, peaches, plums, sugar, flour, hibiscus, and salt until evenly coated. Using your hands, gently mix in vanilla seeds, lemon juice, honey, and ginger. Transfer fruit to a large deep-dish cast-iron pan or 8×11-inch baking dish, and dot with butter.
  3. On a well-floured work surface, roll out one disk of dough into a 12-inch rectangle about ¼-inch to ½-inch thick. Cut dough into rough squares. Arrange squares over the fruit, making a shingle pattern and leaving some fruit showing at edges of pan. Whisk egg and brush lightly over dough, then sprinkle with turbinado sugar. Bake for 20 minutes, then reduce oven temperature to 375 degrees and bake until crust is golden and fruit is bubbling, about 35 minutes. If crust begins to darken too quickly, cover pan with foil. Cool on a wire rack for 30 minutes before serving. Serve with whipped cream or ice cream.

From Cobbler & Co.

  • Recipe by Justin Burke-Samson

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