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Rhubarb & Stone Fruit Pandowdy
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For the filling:
- 2½ to 3 cups (~454 g / about 1 lb) pitted stone fruits, such as peaches, plums, apricots, cherries, chopped
- 2½ to 3 cups (335 g to 402 g) rhubarb, chopped
- ½ cup (109 g) Redpath® Golden Yellow Sugar, packed
- 1-2 tbsp (8 g to 16 g) cornstarch (use more for juicier fruit, like plums and berries)
For the topping:
- 2½ to 3 cups (~454 g / about 1 lb) pitted stone fruits, such as peaches, plums, apricots, cherries, chopped
- 2½ to 3 cups (335 g to 402 g) rhubarb, chopped
- ½ cup (109 g) Redpath® Golden Yellow Sugar, packed
- 1-2 tbsp (8 g to 16 g) cornstarch (use more for juicier fruit, like plums and berries)
- ½ pkg thawed puff pastry, or 1 recipe for Pie Crust
- Cream or beaten egg, for brushing
- Redpath® Demerara Style Sugar, for sprinkling (optional)
Instructions
Step 1
Preheat oven to 350˚F (177˚C). Spread fruit into a deep-dish pie plate or similar-sized baking dish.
Step 2
In a small bowl, stir together the Redpath® Golden Yellow Sugar and cornstarch and sprinkle over the fruit. Gently toss to combine.
Step 3
Roll the pastry (or Pie Crust) out about ⅛-inch thick and cut or tear into pieces an inch or two long and half as wide. Lay pastry pieces randomly and overlapping over top of the fruit.
Step 4
Brush with beaten egg or cream, and sprinkle with the Redpath® Demerara Style Sugar.
Step 5
Bake for 45 minutes, or until the fruit is soft and bubbling and the topping is golden and crunchy.
Serve warm.
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