Name: Bourbon Peach Pandowdy
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 6 cups sliced fresh or frozen peaches (peeled if fresh); 1/2 cup brown sugar; 1/4 cup granulated sugar; 2 tbsp all-purpose flour or cornstarch; 1 tsp ground cinnamon; 1/2 tsp ground ginger; 1/4 tsp ground nutmeg; 1/4 tsp salt; 2 tbsp bourbon; 1 tbsp lemon juice; 2 tbsp unsalted butter (cut into small pieces); 1 sheet puff pastry or pie dough; 1 egg (beaten, for egg wash); 1 tbsp coarse sugar (optional, for topping)

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Why You’ll Love This Recipe

This pandowdy is everything you love about a fruit pie but without the fuss. There’s no need to perfectly crimp pie edges or blind-bake crusts. Instead, this dessert embraces its casual, spoonable nature. The bourbon adds a subtle warmth and depth, the peaches stay tender and juicy, and the buttery pastry soaks up just enough of the filling to become irresistibly crisp and gooey all at once.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Fresh or frozen peaches (peeled and sliced)
Brown sugar
Granulated sugar
All-purpose flour or cornstarch
Ground cinnamon
Ground ginger
Ground nutmeg
Salt
Bourbon
Lemon juice
Unsalted butter
Puff pastry or pie dough
Egg (for egg wash)
Coarse sugar (optional, for topping)

Directions

Preheat your oven to 375°F (190°C). Butter a 9-inch skillet, pie dish, or baking dish.
In a large bowl, combine sliced peaches, brown sugar, granulated sugar, flour (or cornstarch), cinnamon, ginger, nutmeg, salt, lemon juice, and bourbon. Toss until the peaches are evenly coated.
Pour the mixture into the prepared baking dish and dot the top with small pieces of butter.
Roll out the puff pastry or pie dough and lay it over the peach mixture. Trim or fold the edges as needed.
Cut slits in the pastry to vent steam. Brush the top with beaten egg and sprinkle with coarse sugar if desired.
Bake for 25–30 minutes. Then, use a spoon to gently press some of the pastry into the bubbling fruit (this is the “dowdying” process).
Continue baking for another 15–20 minutes, or until the filling is bubbling and the pastry is golden brown.
Let cool for at least 15 minutes before serving warm.

Servings and timing

This recipe serves 6–8 people.
Prep time: 20 minutes
Cook time: 45–50 minutes
Cooling time: 15 minutes
Total time: Approximately 1 hour 30 minutes

Variations

Berry Blend: Add blueberries or raspberries for a mixed-fruit twist.
No Alcohol Version: Omit the bourbon and add a splash of vanilla extract instead.
Crisp Topping: Replace the pastry with a streusel or crumble topping for a pandowdy-crisp hybrid.
Mini Pandowdies: Bake in ramekins for individual servings—reduce baking time to 30–35 minutes.
Maple Bourbon Flavor: Use maple syrup in place of some sugar for added richness.

Storage/Reheating

Store leftovers covered in the refrigerator for up to 4 days.
Reheat in a 350°F (175°C) oven for 10–15 minutes or until warmed through.
To reheat single servings, microwave in 20-second intervals, though the pastry will be softer.
For longer storage, freeze the cooled pandowdy tightly wrapped for up to 2 months. Thaw overnight in the fridge and reheat before serving.

FAQs

What is a pandowdy exactly?

A pandowdy is a rustic fruit dessert similar to a pie or cobbler, typically topped with pastry that’s “dowdied” or pressed into the fruit filling mid-bake.

Can I use canned peaches?

Yes, but drain them well and reduce the sugar slightly, as canned peaches are usually packed in syrup.

What kind of bourbon should I use?

Use a smooth, drinkable bourbon—nothing too fancy is needed, but one you’d enjoy sipping is best.

Can I make this with other fruits?

Absolutely. Apples, pears, or mixed berries all work well with the same technique.

Is the alcohol cooked off?

Most of the alcohol in the bourbon will cook off during baking, leaving behind just the flavor.

Do I need to peel the peaches?

Peeling is recommended for the best texture, especially with fresh peaches, but you can leave the skins on for a more rustic feel.

Can I make this ahead of time?

Yes. You can prepare the filling and top it with pastry, then refrigerate for a few hours before baking.

Can I use store-bought pie dough?

Yes, either pie dough or puff pastry works perfectly. Puff pastry gives a lighter, crispier top.

Why press the crust into the filling mid-bake?

This traditional step helps the pastry absorb the juices and creates a delicious contrast of textures—crispy on top, soft underneath.

What should I serve with bourbon peach pandowdy?

It pairs wonderfully with vanilla ice cream, whipped cream, or a drizzle of heavy cream.

Conclusion

Bourbon Peach Pandowdy is a celebration of summer fruit, cozy flavors, and relaxed baking. With its gooey, spiced peach filling and golden pastry crust, it’s a comforting dessert that feels both rustic and indulgent. Whether you’re serving it fresh out of the oven or reheated the next day, this dessert never fails to impress.