Apple Pandowdy An Early Colonial Desert Pie From The Penn Dutch 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 PANDOWDY AN EARLY COLONIAL DESERT -(PIE) FROM THE PENN. DUTCH

Steps:

• Roll out your pastry to a 15x11 inch rectangle, brush with some of the 1/4 inch cup of melted butter.Fold in half. Brush with more butter, fold again and seal the edges. Repeat rolling again,brushing with butter and folding. Chill pastry. Mix together the sugar,cinnamon, nutmeg and salt, toss it with the apple slices., and place in a 13x9x2 inch baking dish. Combine molasses, water, and the 3 Tablespoosof melted butter. Pour over the apples. Roll pastry to a 15x11 inch rectangle. Place over apples, turn edges in and flute. Bake at 400 for 10 minutes. Reduce heat to 325 and bake 30 minutes more. Remove from oven and "DOWDY" the crust by cutting through the crust and apples with a sharp knife.. Return pandowdy to oven for 10 minutes more. Serve warm. Serves 6-8
• Thank you Shirley D. for this great Colonial Pennsylvania Dutch recipe. Please send the picture you have. And a big "Hello" to my Sister-in-Law Carmilita C. She is Pennsylvania Dutch, and was raised in Penn. And proud of it! You go gal!!