Mixed Fruit Pandowdy | Emeril Lagasse

This classic American cooked fruit dessert that is topped with pie dough gets its name from it being “dowdied” up. Halfway through baking, the dough is cut into pieces and pressed into the bubbling fruit juices for a rich and delicious dessert. MIXED FRUIT PANDOWDY SERVES 6 TO 8 2 apples, such as Golden Delicious or Granny Smith, peeled and sliced 1/2-inch thick 2 pears, such as Anjou, peeled and sliced 1/2-inch thick 4 nectarines or peaches, pitted and sliced 1/2-inch thick 2 plums, pitted and sliced 1/2-inch thick 1 cup strawberries, rinsed and patted dry, hulled and quartered 1/2 cup blackberries, rinsed and patted dry 1 tablespoon orange liqueur, such as Grand Marnier (optional) 2 teaspoons fresh lemon juice 2 teaspoons cornstarch 1/2 cup plus 1 tablespoon granulated sugar 1/4 teaspoon ground cloves 1/8 teaspoon ground nutmeg Pinch of salt Pinch of freshly ground pepper 1 tablespoon unsalted butter, cut into small pieces, plus ½ tablespoon Basic Sweet Pie Crust (recipe follows) 1 1/2 cups plus 1 table