Chow.com

Perhaps the odd name of this dish is what has kept it off the radar of most home cooks, but its perfect for those who lack confidence, because you break up the crust halfway through baking! This version combines apricots and sweet cherries and nestles them under an almond crust for a marzipan-like flavor, with an anything-but-dowdy outcome.

For the dough:

• 1/4 cup granulated sugar
• 3 ounces slivered, blanched almonds
• 1 cup all-purpose flour
• 1/2 teaspoon kosher salt
• 4 tablespoons unsalted butter (1/2 stick), cut into small pieces
• 3 to 4 tablespoons ice water
• 1/2 teaspoon almond extract

For the filling:

• 3 cups pitted and halved apricots (about 1 pound)
• 3 cups pitted Bing cherries (about 15 ounces)
• 1/4 teaspoon kosher salt
• 1 teaspoon finely grated lemon zest
• 1/4 cup packed light brown sugar
• 2 tablespoons unsalted butter (1/4 stick), cut into small pieces

1. For the dough: Combine sugar and almonds in the bowl of a food processor and pulse to a fine powder, about 20 1-second pulses. Whisk together almond mixture, flour, and salt in a large bowl until evenly combined. (Check out How to Make a Pie Crust for pointers.)
2. Using a pastry blender or your fingers, mix butter into flour mixture until butter is in pea-size pieces, about 3 minutes. Add 3 tablespoons ice water and almond extract and mix until dough just comes together. (Add the last tablespoon of ice water if necessary, but do not overwork the dough or it will become tough.)
3. Shape dough into a disk and wrap in plastic. Refrigerate for 30 minutes before rolling out.
4. For the filling: Once dough has rested, toss fruit with salt, lemon zest, and brown sugar in a large bowl until fruit is well coated. Pour into a 2-quart baking dish and dot fruit mixture with butter.
5. Remove dough from the refrigerator, place on a lightly floured surface, and roll out to 1/4-inch thickness (it should be large enough to fit over a shallow 2-quart baking dish with 1/2-inch overhang on all sides). Top fruit mixture with dough and tuck the edges into the dish.
6. To bake: Heat the oven to 400F and arrange the rack in the middle.
7. Bake pandowdy until the top has browned slightly and is crispy, about 20 minutes. Remove the dish from the oven and reduce temperature to 350F.
8. With a knife, score 2-inch squares in the crust. Spoon fruit juice over the top, then push the squares down slightly with the back of the spoon. Return the dish to the oven and bake until fruit is tender and pastry is browned on the edges and flaky, about 25 minutes. Let cool 30 minutes and serve.

• The dough can be made up to a day in advance and refrigerated until ready to use. Let it rest at room temperature while preparing the fruit, then roll it out.