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Easy Bourbon-Peach Pandowdy Recipe

This easy bourbon-peach pandowdy is a sweet and delightful twist on a classic peach pie. Made with juicy peaches, a touch of bourbon, and a flaky puff pastry topping, this dessert is the perfect way to enjoy summer's bounty or warm up a winter evening.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine Southern
Servings 8

Equipment

  • 10-inch oven-safe skillet

Ingredients
  

Filling:

  • 6 tablespoons salted butter
  • 4 to 5 cups sliced fresh peaches or see note for frozen peaches
  • 3 tablespoons dark brown sugar
  • 1 tablespoon all-purpose flour
  • 2 tablespoons bourbon
  • 2 teaspoons pure vanilla extract
  • Juice of ½ lemon
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon kosher salt

Pastry Topping:

  • 1 sheet frozen puff pastry thawed
  • 1 large egg beaten
  • Coarse sugar for topping

For Serving:

  • ⅓ cup heavy cream
  • Vanilla ice cream optional

Instructions
 

  • Preheat the Oven: Heat your oven to 425°F.
  • Prepare the Skillet: Place a 10-inch oven-safe skillet over medium heat and melt the butter until it turns a light golden brown, which should take about 3 to 5 minutes. Once browned, take the skillet off the heat.
  • Mix the Filling: In a large mixing bowl, combine the peach slices with the brown sugar, flour, bourbon, vanilla extract, lemon juice, cinnamon, ginger, and salt. Toss everything together until the peaches are evenly coated. Pour this mixture into the skillet and stir it gently to combine with the melted butter.
  • Add the Puff Pastry: Lay the thawed puff pastry sheet over the peach mixture, gently pressing it down to fit. Tuck any overhanging edges of the pastry under the peaches where possible. Brush the pastry with the beaten egg and sprinkle coarse sugar over the top for extra texture.
  • First Bake: Place the skillet on a baking sheet (to catch any drips) and bake for about 20 minutes, or until the pastry is puffed and golden brown.
  • Cut and Adjust the Pastry: Remove the skillet from the oven and carefully cut the pastry into large squares with a sharp knife, creating a crosshatch design. Lower the oven temperature to 350°F.
  • Add Cream and Finish Baking: Spoon the heavy cream over the pastry and return the skillet to the oven. Bake for an additional 20 minutes, or until the pastry is a deep golden color and the peach juices are bubbling up through the cracks in the pastry. If the pastry starts to brown too much, you can loosely cover the skillet with aluminum foil.
  • Final Touches: Once baked, use a spoon to gently press the pastry down into the bubbling juices without fully submerging it. Serve the pandowdy warm, and if desired, pair it with vanilla ice cream for an extra indulgent treat.

Notes

  • Frozen peaches can be used without thawing. Add 5 minutes to the cooking time.
  • Apples make a great substitute for peaches when out of season.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Keyword Bourbon dessert recipes, Easy Food Recipes, Easy peach dessert recipe, Quick peach pie alternative, Skillet dessert ideas, Southern peach pandowdy
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