Active Time

　　15 min

　　Total Time

　　45 min

　　A pandowdy is a homey American dessert of cooked fruit covered with a piecrust or biscuit crust that is often cut up halfway through baking and pushed into the fruit. We leave the crust whole here for a quicker and easier version.

　　

Ingredients

6 servings

　　1 1/2 lb 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-oz package), unrolled

　　1 tablespoon milk

　　

Step 1

Put oven rack in middle position and preheat oven to 400°F.

　　

Step 2

Toss apricots with cornstarch and 1/2 cup sugar until coated.

　　

Step 3

Heat butter in a 10-inch heavy skillet over moderate heat until foam subsides, then stir in apricot mixture. Bring to a boil, stirring frequently, then immediately transfer to a 9-inch pie plate.

　　

Step 4

Fold pie dough into quarters and trim 1 inch from rounded edge. Unfold (trimmed round should be 8 inches in diameter) and put on top of fruit. Brush pastry with milk and sprinkle with remaining tablespoon sugar.

　　

Step 5

Bake until apricot filling is bubbling and crust is golden, about 20 minutes. Cool 10 minutes before serving.