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                                                                  In pandowdy, a spiced fruit filling is topped with mounds of biscuit dough and then baked, similar to cobblers. Traditionally made with apples, this version of the dessert features pears; dried cranberries add a tart note. The name is believed to refer to its rather old-fashioned appearance.

                                                                  Ingredients
                                                                  • Yes No pear pandowdy crust
                                                                  • Yes No 4 large bartlett pear
                                                                  • Yes No 1 1/2 cup dried cranberry
                                                                  • Yes No 1/2 cup packed dark brown sugar
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 3/4 cup unsalted pistachio
                                                                  • Yes No 3/4 cup sweetened shredded coconut
                                                                  • Yes No 2 tbsp brandy
                                                                  • Yes No 1/4 tsp cloves, ground
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 tbsp heavy whipping cream
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Preheat oven to 375 degrees. Make the filling: Peel and core pears, and chop into 1/2-inch pieces. Place in a large bowl, and add dried cranberries, brown sugar, salt, pistachios, coconut, brandy, if using, and clove; toss until thoroughly combined. Transfer to a 2-quart pyrex or ceramic baking dish. Dot top with butter.
                                                                  • Remove dough squares from refrigerator; place on top of filling so that they are slightly overlapping, leaving some filling uncovered. In a small bowl, whisk together the egg and cream; brush over dough. Sprinkle with granulated sugar.
                                                                  • Bake until crust is golden and filling is bubbling, 30 to 35 minutes. Remove from oven, and push crust partly down into fruit mixture. Serve warm.
                                                                  Yields: 9
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                                                                    chop
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                                                                    combine
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                                                                    bake
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                                                                    sprinkle
                                                                  • Yes No
                                                                    serve

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