Juicy and doughy Skillet Blueberry Bourbon Pandowdy with flaky puff pastry stars for a July 4th celebration. Fresh blueberries, cherries, and warm bourbon swirl throughout each bite. Buttery puff pastry and cream top this Pandowdy pie.
Ingredient
– 2 sheets frozen puff pastry, thawed– 5 cups fresh or frozen blueberrie– 3 cups fresh or frozen sweet cherries, pitted– 1 1/2-2 tablespoons cornstarch– 1/3 cup honey– 1/4 cup bourbon (optional)– 2 teaspoons vanilla extract– zest of 1 lemon– 1-2 teaspoons fresh thyme leaves (optional)– 1/2 teaspoon kosher salt– 1 large egg, beaten– Coarse sugar, for topping– 1/2 cup heavy cream
Direction
1
Heat the oven to 400°F. Roll pastry sheets on a lightly floured surface. Cut as many stars as possible and place on a parchment-lined baking sheet.
2
Allow to freeze while creating the filling. Dough can be cut into larger squares or other forms. Toss blueberries, cherries, and cornstarch in a 10-11 inch cast iron pan or large pie plate to coat.
3
Add honey, bourbon, vanilla, lemon zest, thyme (if desired), and salt. Brush stars with egg. Leave gaps between the stars and arrange them evenly over the filling.
4
Brush egg again and sprinkle coarse sugar. Bake the skillet on a baking sheet for 20 minutes, then lower the heat to 350. Bake until sauce bubbles through pastry cracks, about 20 minutes more. If necessary, foil the top to prevent burning.
5
Spread heavy cream on top and return to the oven for 10 minutes to "set" it. Dark golden brown pastry.
6
Press the pastry into the warm liquids with a spoon but don't drown. Served heated with ice cream. ENJOY!