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1
Combine the sugar and almonds in a food processor and pulse to a fine powder, about 20 (1-second) pulses.
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2
Whisk together the almond mixture, measured flour, and salt in a large bowl until evenly combined.
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3
(Check out our for pointers.)
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4
Using a pastry blender or your fingers, mix the butter into the flour mixture until the butter is in pea-size pieces, about 3 minutes.
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5
Add 3 tablespoons of the ice water and the almond extract and mix until the dough just comes together.
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6
(Add the last tablespoon of ice water if necessary, but do not overwork the dough or it will become tough.)
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7
Shape the dough into a disk and wrap it in plastic.
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8
Refrigerate for 30 minutes before rolling out.
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9
Once the dough has rested, toss the fruit with the salt, lemon zest, and brown sugar in a large bowl until the fruit is well coated.
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10
Pour into a shallow 2-quart baking dish and dot the fruit mixture with the butter.
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11
Remove the dough from the refrigerator, place it on a lightly floured surface, and roll it out to 1/4-inch thickness (it should be large enough to fit over the baking dish with a 1/2-inch overhang on all sides).
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12
Top the fruit mixture with the dough and tuck the edges into the dish.
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13
Heat the oven to 400 degrees F and arrange a rack in the middle.
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14
Bake the pandowdy until the top has browned slightly and is crispy, about 20 minutes.
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15
Remove from the oven and reduce the temperature to 350 degrees F.
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16
With a knife, score 2-inch squares in the crust.
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17
Spoon fruit juice from the baking dish over the top, then push the squares down slightly with the back of the spoon.
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18
Return the dish to the oven and bake until the fruit is tender and the pastry is browned on the edges and flaky, about 25 minutes.
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19
Let cool 30 minutes and serve.
