Apricot Pandowdy

About

Gourmet June, 2005

Yield:

8 to 10 servigns

Added:

December 3, 2009

Creator:

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Ingredients

1 1/2 pounds fresh apricots, quartered lengthwise and pitted
1 tablespoon cornstarch
1/2 cup plus 1 tablespoon sugar
2 tablespoons unsalted butter
1 (10-inch) refrigerated pie dough (from a 15-ounce package), rolled
1 tablespoon milk

Preparation

1
Toss apricots with cornstarch and 1/2 cup sugar until coated.
2
Heat butter in a 10-inch heavy skillet over moderate heat until foam subsides, then stir in apricot mixture.
3
Bring to a boil, stirring frequently, then immediately transfer to a 9-inch pie plate.
4
Fold pie dough into quarters and trim 1 inch from rounded edge.
5
Unfold (trimmed round should be 8 inches in diameter) and put on top of fruit.
6
Brush pastry with milk and sprinkle with remaining tablespoon sugar.
7
Bake until apricot filling is bubbling and crust is golden, about 20 minutes.
8
Cool 10 minutes before serving.

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