Apple Pandowdy Food

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!

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:

• 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 AND DRIED CRANBERRY PANDOWDY

Steps:

• Preheat oven to 400 degrees F. Make pastry and chill 30 minutes.
• In large heavy saucepan combine molasses, sugar, flour, apples, cranberries, spices, lemon peel and 3 tablespoons of butter. Bring to boil and simmer 15 minutes, stirring occasionally, or until apples are softened. Transfer to a 2-quart baking dish and dot with butter.
• On a lightly floured surface roll out pastry into a round about 1/8-inch thick and trim it so that it will just fit inside the baking dish. Cover fruit with pastry, brush with cream and sprinkle with sugar. With the point of a small sharp knife cut three steam vents in the center of the crust. Bake for 25 to 30 minutes, or until golden brown.
• Remove baking dish from oven and with a sharp knife cut the crust and fruit into 2-inch pieces, pushing crust into fruit with back of a spatula so that juices bubble up over top of crust. Bake 15 minutes more. Serve warm with cream.

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.

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 350°F
• Butter 6-cup oval baking dish.
• Cut 2 Tbs. butter into small pieces; set aside.
• In a large bowl, combine apples, molasses, lemon juice, bourbon, 2 Tbs. flour, cinnamon, 1 teaspoons vanilla and nutmeg.
• Let stand 15 minutes.
• Arrange mixture evenly in baking dish; dot with reserved butter.
• Set aside.
• Melt remaining butter; cool slightly.
• Combine ½ cup sugar, baking powder, salt, and remaining flour.
• In bowl beat together eggs, milk, melted butter, and remaining vanilla.
• Stir milk mixture into flour batter until ingredients are just combined.
• The batter will be very thick.
• Spoon batter over apple mixture, spreading as needed to cover apples and allow batter to drip down between apples.
• Sprinkle batter with remaining sugar.
• Bake 40-45 minutes or until crust is golden and filling is bubbly.
• Serve with cream, if desired.

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.

APPLE-RASPBERRY PANDOWDY

Steps:

• Preheat oven to 350°F. In a 2 1/2-quart baking dish or cake pan, toss apples with lime zest and juice and cinnamon; spread in an even layer. Transfer dish to a parchment-lined rimmed baking sheet (to catch any juices that bubble over).
• Beat butter with 1 cup sugar, baking powder, salt, and vanilla on medium speed to combine, about 1 minute (mixture will be grainy). Add both flours and beat until no dry flour remains and mixture is crumbly. With motor running, slowly add milk, beating until light and fluffy, 2 to 3 minutes.
• Spoon batter over apples, then spread to edges in an even layer. Scatter raspberries over batter. Sprinkle remaining 1/3 cup sugar evenly over top. Drizzle hot water over sugar (most will melt).
• Bake until top is crisp and golden brown and cake is set, 55 to 65 minutes. Let cool slightly, about 15 minutes. Serve warm, topped with ice cream or a drizzle of heavy cream.

APPLE PANDOWDY

Steps:

• Combine brown sugar, flour and salt.
• Gradually stir in water, vinegar and molasses.
• Cook, stirring over medium heat until smooth and thick.
• Remove from heat and set aside.
• Arrange sliced apples in a well greased 12x8x2 baking dish.
• Cover with sauce.
• Sprinkle with cinnamon and nutmeg.
• Dot with butter.
• To make the biscuit batter, sift together the dry ingredients.
• Cut in the butter until it resembles crumbs.
• Add milk just until dampened.
• Drop by spoonfuls over the apples.
• Bake at 375°F for 30 minutes.
• Then break through the biscuit topping with a fork and work it down among the apples.
• Bake for 10 minutes longer.
• Serve warm with cream if desired.

APPLE PANDOWDY

Steps:

• In saucepan mix sugar, 1/4 cup flour, 1/4 teaspoons salt. Stir in vinegar and water; cook over low heat until thick; set aside.
• Preheat oven to 375°F.
• Sift 1 cup flour, baking powder and 3/4 teaspoons salt into medium bowl. Cut in shortening with two knives until the size of peas; add milk; stir until moistened but lumpy. Arrange apples in a well greased 12x8x2-inch dish.
• To prepared sauce add cinnamon, nutmeg, lemon juice , vanilla and butter. Pour over apples.
• Drop dough on top of apples. Bake 40 minutes or until topping is browned. Serve warm, with cream, sour cream or whipped topping.
• Serves 6.