Apricot Pandowdy
By: Yuna Wu
Published: Thursday, December 3, 2009 - 11:59pm

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.

About


Gourmet June, 2005