I've done Apple Pandowdy. But how 'bout peaches?
I had lovely peaches from the local farmers' market. I blanched them to remove the skins, chopped them and mixed them with a cup of sugar, about 1/3 cup of tapioca, and 2 tablespoons of lemon juice.
As you see, I poured the peach mixture into a large cast iron pan, which had been heated with about 3 tablespoons of sizzling butter. I let it cook for about 15 minutes, so the peaches would be soft, and the tapioca would begin to work its thickening magic.
Then into a hot oven it went -- 425 degrees -- for 25 minutes.
Just as good as apples -- and besides, I love peaches WAY more than I do apples! I think I'm now of the opinion that a pandowdy beats a regular pie, any day.
I had lovely peaches from the local farmers' market. I blanched them to remove the skins, chopped them and mixed them with a cup of sugar, about 1/3 cup of tapioca, and 2 tablespoons of lemon juice.
As you see, I poured the peach mixture into a large cast iron pan, which had been heated with about 3 tablespoons of sizzling butter. I let it cook for about 15 minutes, so the peaches would be soft, and the tapioca would begin to work its thickening magic.
Then into a hot oven it went -- 425 degrees -- for 25 minutes.
Just as good as apples -- and besides, I love peaches WAY more than I do apples! I think I'm now of the opinion that a pandowdy beats a regular pie, any day.
3 comments:
That's tapioca? Geez, what happened to the fish eyes I remember from my childhood? Going to try this one tomorrow soon as I pick up some tapioca.
Sorry - quick question. Is that quick tapioca, regular tapioca, or tapioca flour?
I've never heard of tapioca flour. I know it's wasn't the large, "pearl-sized" tapioca. I've used that before in pies, and it kind of keeps its "fish eye" look. Ick. I think this must be the more powdery, smaller tapioca. I guess it's quick tapioca? It came in a small box. It's been a while since I made this, so I'm not sure. Good luck with the recipe!
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