What? It’s been four days since I posted the recipe for the Easiest Pie Crust Ever and you still haven’t made a pie? What are you waiting for?
Ok, ok, here’s a recipe that’s even easier than pie. I’m calling it an upside-down pie, because it’s a single-crust pie with the crust, get this, on top. Isn’t that smart? So you get a scoop of juicy fruit and a crisp, buttery top crust. That’s it. The Rustic Fruit Desserts people (I told you you’d be hearing hearing more about them) refer to this dessert by the funny name “pandowdy,” and indeed it was their Gingered Peach and Blackberry Pandowdy that inspired mine.
This dessert was especially sweet because I made it with the last of the peaches we brought home from California and tayberries from our Tonnemaker’s fruit CSA. (You can substitute raspberries or blackberries or both; tayberries are a cross of the two.) I personally wouldn’t usually put peaches into a pie–I know, other people do it successfully!–because I think they give up too much juice, resulting in a too-liquid filling and a soggy bottom pie crust. Both problems are solved by this recipe: the bottom crust has vanished and the filling is thickened to a luscious consistency by macerating the peaches and then simmering the juice to thicken it.