Ginger-plum pandowdy

Prep 30 min
Total 2 hours 30 min
Plus chilling time
Makes 8 Servings



2 1/2 cups
all-purpose flour
1/2 tsp
1 cup
cold unsalted butter, cubed
3 tbsp
ice water
2 tbsp
lemon juice, about 1/2 lemon
1 tbsp
35% cream, for brushing


3/4 cup
packed brown sugar
3 tbsp
1/8 tsp
large plums, sliced, about 1.7 kg
1 tbsp
grated fresh ginger
1 tbsp
cold unsalted butter, cubed


  • Whirl flour with 2 tbsp granulated sugar and 1/2 tsp salt in a food processor. Add 1 cup butter. Pulse until crumbs form. With motor running, add ice water and juice through spout. Continue whirling just until dough comes together. It should not be sticky. Divide into 8 portions and form each into a disc. Wrap with plastic wrap and refrigerate until chilled, at least 30 min or overnight.
  • Position a rack in lower third of oven. Preheat to 425F. Combine brown sugar with cornstarch and 1/8 tsp salt in a large bowl. Stir in plums and ginger until evenly coated. Distribute fruit mixture among 8 small baking dishes. Top each with a few cubes of butter. Place dishes on a large baking sheet. On a floured surface, roll 1 pastry disc into a circle to just cover top of a baking dish. Loosely roll up around rolling pin. Then unroll over dish and trim if needed. Crust should be even with the edge of baking dish, but not overhanging. Cut 4 small slits in pastry. Repeat with remaining discs. Lightly brush tops of pastry with cream. Don’t let it pool. Sprinkle with remaining 1 tbsp sugar.
  • Bake in lower third of oven until crust is golden and plums are tender, 35 to 45 min. Serve with ice cream.

Lightly spiced fall fruit sits under a simple crust that’s sure to delight. While these mini pies may look like they’re made by a pro, they’re easy enough for beginner bakers to master.

Time-Saving Variation:

Use a 9 × 13-in. baking dish instead of individual baking dishes. No need to divide pastry into portions! Shape into a large rectangle and refrigerate at least 1 1/2 hours or overnight. Roll pastry into a rectangle about 9 × 13 in. Continue with recipe.


Calories 538, Protein 5 g, Carbohydrates 80 g, Fat 24 g, Fibre 4 g, Sodium 178 mg.
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