Juicy summertime fruit pies: you want them, you love them, but you dread the thought of messing with a fussy, soggy pie crust on a hot steamy day. Enter the pandowdy! This old-school cousin of fruit pie embraces happy disasters and requires that oh-so-delicate pastry crust to be chopped, half-baked, and then partially smashed before returning to the oven. The result is a cobbler-like treat with a crusty top bursting with caramelized goodness.
Cut peeled peaches into 1/2-inch-thick slices, transfer to the casserole dish, and toss with 3/4 cup sugar, corn starch, ginger, lemon juice, and cinnamon. Arrange the dough squares in a decorative pattern over peaches, slightly overlapping the edges. Drizzle with remaining 1 tablespoon of melted butter and sprinkle with remaining 2 tablespoons of sugar. Bake for 20 minutes.
Remove the dish from the oven and use the back of a wooden spoon to gently press the crust down about 1 inch into the filling. Turn oven down to 350 degrees and bake for another 30 to 35 minutes, or until the pastry is golden brown and the filling juices are actively bubbling.
*To peel peaches, bring three quarts of water to boil. Cut a 1-inch-wide X into the bottom of each peach. Use a slotted spoon to lower a peach into boiling water for 3 seconds. Transfer immediately to a bowl of cold water and repeat with remaining peaches. Once cooled, starting with the X remove the peach skins. Slice peeled peaches in half and discard the pit. Tags: ginger-peach , peach cobbler , fruit pies , desserts with ginger , bakes fruit.
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