Apple Pan Dowdy Food

APPLE PANDOWDY

Steps:

• In a saucepan, combine brown sugar, 1/4 cup flour and 1/4 teaspoon salt. Add water and lemon juice; cook and stir over medium heat until thick. Cover and set aside. , In a bowl, combine baking powder and remaining flour and salt. Cut in 3 tablespoons butter. Add the milk and mix just until moistened (a few lumps will remain); set aside. , Arrange apples in a 1-1/2-quart baking dish; sprinkle with 1/2 teaspoon cinnamon. Add nutmeg, vanilla and remaining butter to sauce; pour over apples. Drop dough by spoonfuls over sauce. Combine remaining cinnamon and coarse sugar; sprinkle over dough. Bake at 350° until top is brown and apples are tender, about 55 minutes. Serve warm, with whipped cream if desired.

APPLE PAN DOWDY

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch square baking dish. Layer the sliced apples evenly into the baking dish.
• Mix together brown sugar and 1/4 cup flour in a saucepan, and stir in vinegar and water until the mixture is well blended and the sugar has dissolved. Bring to a simmer over low heat, and stir constantly until the mixture has thickened, about 3 minutes. Remove from heat, let cool for about 10 minutes, and stir in the vanilla extract and butter. Pour the mixture over the apple slices in the pan.
• Mix together 1 cup flour and the baking powder in a bowl until there are no more lumps, and cut the shortening into the flour mixture until the mixture forms crumbs the size of peas. Stir in the milk, and spread the batter over the apples and syrup.
• Bake in the preheated oven until the topping is golden brown and the apples are tender, about 35 minutes.

APPLE PANDOWDY

Steps:

• Blend together in a saucepan- sugar flour cinnamon salt, stir in water, cook on medium heat until mixture boils and thickens slightly (8-10 minutes) then stir in butter vanilla and lemon juice.
• Set aside.
• Wash,peel and slice apples to make 4 cups, arrange slices in a buttered 9" square pan at least 2" deep and pour sauce over the apples.
• Prepare the sweet drop batter- blend flour sugar baking powder salt, using a pastry blender cut in the 3 tblsp shortening until finely mixed, add egg and milk.
• Stir with a fork to make a drop batter, do not overmix.
• Drop the batter by spoon over the fruit mixture, do NOT stir.
• Bake in 375 degree oven 35-45 minutes. Serve warm plain or with whipped cream or ice cream.
• For a little variation- I have made the sauce with white sugar and used freshly grated nutmeg (instead of cinnamon) my DH prefers it this way, he loves nutmeg!

CLASSIC APPLE PANDOWDY

Steps:

• Preheat oven to 400 degrees. In a large bowl, combine apples and lemon juice. Toss to combine. Add sugar, molasses, flour, cinnamon, ginger, pepper, and salt. Toss to combine. Pour into a 9-inch square baking dish, and dot top with butter; set aside.
• On a lightly floured work surface, roll dough into a 10-inch square. Drape over apples, tucking pastry in and down around the edges. Cut a few vents in crust to allow steam to escape. If desired, brush with cream.
• Bake until crust is set and beginning to brown, about 40 minutes. Remove from oven, and with a spatula or a knife, cut crust into 2-inch squares. Push some of the pieces back down into the apple juices. Return to oven until juices are bubbling and the crust is golden brown and crisp, 10 to 20 minutes more. Remove from oven and let stand for 15 minutes before serving. Serve warm, drizzled with cream.

APPLE PANDOWDY

Steps:

• Preheat oven to 425°F. Cook butter in a small saucepan over medium, swirling often, until bubbling and golden, about 5 minutes; set aside.
• Toss apples, brown sugar, flour, lemon zest, lemon juice, vanilla extract, cinnamon, ginger, and salt in a large bowl. Transfer to a shallow 3-quart baking dish. Drizzle all but 2 Tbsp. brown butter over apples. Top with pieces of puff pastry, then brush pastry with remaining brown butter. Sprinkle with granulated sugar.
• Bake until pastry is puffed and golden around edges, 25-30 minutes. Reduce temperature to 350°F and bake until juices are thick and bubbling and pastry is brown all over, 30-35 minutes longer.
• Using a spoon, press pastry down into warm juices (but don't submerge); let cool slightly. Serve warm with ice cream.
• Do Ahead
• Pandowdy can be made 1 day ahead. Let cool. Cover loosely with foil and store at room temperature. Reheat uncovered in a 200°F oven 20 minutes before serving.

APPLE PANDOWDY

Steps:

• Crust: In a food processor, pulse flour, sugar, and salt until combined. Add butter; pulse until mixture resembles coarse meal, with some pea-size pieces remaining. Drizzle 3 tablespoons water over mixture; pulse several times to combine. Add more water, 1 tablespoon at a time, and pulse until mixture holds together when pinched. Shape dough into an 8-inch square and wrap in plastic. Refrigerate at least 1 hour and up to overnight.
• On a lightly floured surface, roll out dough 1/4 inch thick. Cut dough into about 20 squares (about 1 to 1 1/2 inches each). Transfer to a parchment-lined baking sheet. Refrigerate while making filling.
• Filling: Preheat oven to 425 degrees. Peel, quarter, and core apples, then cut into 1/2-inch-thick wedges. In a large bowl, toss together apples, lemon juice, brown sugar, flour, and spices. Transfer to a shallow 2-quart baking dish. Drizzle with 4 tablespoons melted butter.
• Arrange dough squares in a patchwork design over apples, overlapping as needed to cover apples almost completely. Brush remaining 2 tablespoons melted butter over squares; sprinkle with granulated sugar. Bake until beginning to brown around edges, about 30 minutes. Reduce oven temperature to 350 degrees and continue baking until flaky and golden brown all over and juices are bubbling in center, 40 to 45 minutes more. Using the back of a metal spatula, gently press down on dough so it is slightly submerged under apples. Let cool at least 30 minutes. Serve, with vanilla ice cream, if desired.

MIXED FRUIT PANDOWDY

Steps:

• 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. Add 1/2 cup sugar, cloves, nutmeg, and salt and stir well. Butter a deep pie dish or a 9 by 12-inch baking dish with 1/2 tablespoon of the butter. Transfer the fruit mixture to the buttered dish, and dot the top of the fruit mixture with the remaining tablespoon of butter.
• Bake the fruit, uncovered, about 30 minutes. Remove from the oven and let cool 15 to 20 minutes before serving.

APPLE PAN DOWDY

Steps:

• Cover apples with salt water to prevent discoloration.
• Melt 2 tbsp butter in a 6-8 inch baking dish.
• Add brown sugar, stir until dissolved.
• Remove apples from water.
• Arrange in baking dish.
• Sprinkle with walnuts and cherries.
• Sift flour, baking powder, and salt together.
• Combine with remaining butter, eggs, sugar and milk, stirring well.
• Pour batter over apples.
• Sprinkle 1 tbsp sugar on top of batter.
• Bake at 350*-375* for 35 minute.
• Loosen cake from sides of pan with spatula.
• Invert onto platter.
• May be served with whipped cream or ice cream.

APPLE PAN GOODY

Steps:

• In a large skillet, saute the apples, cranberries, brown sugar and 3/4 teaspoon cinnamon in butter until apples begin to soften, about 6 minutes. Transfer to a greased 13x9-in. baking dish., Place the eggs, orange juice, flour and salt in a blender; cover and process until smooth. Pour over apple mixture. Sprinkle with sugar and remaining cinnamon. , Bake, uncovered, at 425° until a knife inserted in the center comes out clean, 20-25 minutes. Serve with syrup if desired.

APPLE PAN DOWDY

Steps:

• Preheat oven to 400ºF and butter a 2" deep 1 1/2 quart baking dish.
• Combine sugar, flour and spices in large bowl.
• Add molasses and stir to form a paste.
• Add apples, raisins and nuts and stir well.
• Pack into baking dish.
• Roll enough pastry 1/8 inch thick to cover apples.
• Drape pastry over fruit. Trim pastry leaving 1/2 inch overlap to tuck into dish.
• Bake until crust is golden brown about 35-40 minutes.
• Sprinkle top lightly with sugar. Serve hot.

APPLE PAN DOWDY IN A SKILLET/ AMERICA'S TEST KITCHEN RECIPE - (4.3/5)

Steps:

• In food processor pulse flour, sugar, salt. Then add butter and shortening. Pulse together to form cornmeal like crumbs. Remove and put in bowl, add 2 - 4 tbsp water, and form into dough. Put into plastic wrap, and put in fridge for at least one hour. Filling: Melt 2 tbsp butter, high heat. Add apples and saute until brown and not too soft, approximately 5 minutes. Turn heat off. Whisk cider, maple syrup, 2 tbsp fresh lemon juice, 2 tsp cornstarch in separate bowl. Whisk the sauce, and pour over apples. Roll out dough with flour. Rotate and spin, roll into 11" piece to fit inside skillet. Roll over rolling pin, loosely drape, then unroll on top of skillet. Brush with egg whites wash, then sprinkle sugar on top. Cut dough into 6 pieces. Bake in a 500 oven for 20-25 minutes. Let sit 15 minutes before serving.