The Plaid Pladd

This week at the library I got a book called Rustic Fruit Desserts by Cory Schreiber and Julie Richardson. I was pretty excited to learn what the heck a “grunt” is! And also to make something besides pie. I mean, I still love pie, but you’ve got to branch out into pie-like things once in awhile.

If, like me, you were confused about the difference between a crisp and a cobbler, I’ve made a handy chart:

Next time I think I’m going to make a grunt or slump because it’s the only kind you cook on the stove!! But for today, the Pear Raspberry Pandowdy:

Delicious!!!!

A pandowdy doesn’t have a bottom crust, and the top part if more like a giant sweet biscuit than the pastry you’re used to in pies. I found it much easier to put together than a pie, probably because it doesn’t require any rolling pin action: you make the biscuit dough, and then press it out to the desired shape and size. I really like how it turned out when baked though! The top layer is crunchy and delicious, while underneath there are the soft, flaky layers of a biscuit. The only weird part was how watery the fruit filling became:

Oh, pears, you always thwart my cornstarch

But, whatever, it’s all going in your stomach anyways. Baking raspberries make the kitchen smell amazing, and the extra juiciness tastes all the better on some vanilla ice cream!! Pandowdy conclusion: I am definitely a fan!

Recipe:

Fruit Filling
1/2 cup sugar
2 tbl + 1 tsp cornstarch
Pinch of salt
4 Bartlett pears, cored and sliced
1 tbl lemon juice
9 oz. raspberries
1 tbl cold butter, cut into small pieces

Position oven rack in lower third of oven and preheat to 400. Butter a 9-inch pie pan.

Combine the sugar, cornstarch, and salt in a large bowl, add pears and lemon juice, and coat evenly. Fold in raspberries, then transfer to greased pie pan. Sprinkle butter over the top like a butter fairy.

Biscuit

1 3/4 cups flour
3 tbl + 1 tbl sugar
3/4 tsp baking powder
1/2 tsp salt
10 tbl cold unsalted butter, cut into small pieces
2/3 cup + 1 tbl cold buttermilk

Whisk the flour, 3 tbl of sugar, baking powder, and salt together. Add the butter and toss until coated. Using your favorite method (fingers, food processor, pastry cutter <-- what I use), combine that all up until the butter is the size of peas. Pour in 2/3 cup buttermilk and stir until moistened. Gently press dough together on floured surface and then press out into roughly a circle that will cover the top of the pie pan. Put it on there, and brush with remaining buttermilk. Sprinkle with remaining sugar. Bake at 400 for 30 minutes, then turn oven down to 350 and back for 20 more minutes or until biscuit is golden. Allow to cool for 30 minutes before serving.