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1
Preheat the oven to 400 degrees F. In a large mixing bowl combine the apples, pears, nectarines, plums, strawberries, and blackberries with the lemon juice and cornstarch and toss to combine.
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2
Add 1/2 cup sugar, cloves, nutmeg, and salt and stir well.
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3
Butter a deep pie dish or a 9 by 12-inch baking dish with 1/2 tablespoon of the butter.
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4
Transfer the fruit mixture to the buttered dish, and dot the top of the fruit mixture with the remaining tablespoon of butter.
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5
On a lightly floured surface, roll the pie crust to a thickness of 1/8-inch and transfer to the top of the fruit mixture.
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6
Trim the edges flush with the edges of the dish, and brush the pastry with 1 tablespoon of heavy cream.
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7
Sprinkle with the remaining tablespoon of sugar.
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8
Using the tip of a sharp knife, cut several steam vents in the top of the pastry.
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9
Bake the pandowdy, uncovered, until the pastry is lightly golden, about 30 minutes.
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10
Remove the pandowdy from the oven and reduce the oven temperature to 350 degrees F. Use the edge of a metal spatula to cut the crust into 1-inch squares, then press the crust down into the filling.
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11
Return the pandowdy to the oven and bake until golden brown, about 30 minutes longer.
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12
Let cool 15 to 20 minutes before serving.
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13
When ready to serve, in a large bowl, whip the remaining 1 1/2 cups of heavy cream to soft peaks with the confectioners' sugar.
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14
Add the orange liqueur and continue to whip to firm peaks.
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15
Serve the pandowdy warm, with a dollop of the whipped cream on top, or pass the whipped cream at the table.
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16
Sift the flour, sugar, and salt into a large bowl.
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17
Using your fingers, work in the butter and shortening until the mixture resembles coarse crumbs.
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18
Add 2 tablespoons of ice water and work with your fingers until the water is incorporated and the dough comes together.
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19
Add more water as needed to make a smooth dough, being careful not to over mix.
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20
Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes before using.
