Classic Apple Pandowdy Food

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:

• 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 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

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 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 BLACKBERRY PANDOWDY

Steps:

• Begin by making the crust:Stir together the flour and salt, then cut in the butter with a pastry blender until the mixture is the texture of coarse sand. Add 3 tablespoons of ice cold water and stir it in with a fork until you have a crumbly dough. You may need a 4th tablespoon of water to absorb all of the dry flour.
• Turn the crumbly pie dough out onto a sheet of plastic wrap and press it together into a disc. Wrap it well, then place it in the refrigerator for at least an hour or up to three days. When the crust is ready, roll it into a 10″ round disc and cut it into four 2 1/2″ wide strips, then cut the other way to make rough squares. You don't have to be too careful with this step, and the pieces won't be square around the edges.
• Place the pie crust pieces on a parchment lined baking sheet, cover them with the plastic wrap, and replace in the refrigerator.
• Next, make the apple filling:Preheat the oven to 425°F and place a rack in the center of the oven.
• Cut about 2 lbs. of baking apples (firm baking apples are great, like Granny Smith, Honeycrisp, etc. are a great option) into 1/2″ slices. You should have approximately 8 cups of sliced apples. Toss the apple slices in the 2 Tbsp. of lemon juice.
• In a separate bowl, stir together the brown sugar, spices, salt, and flour. Toss this over the apples, stirring to distribute it evenly. In a 10″ skillet, melt down the 6 Tbsp. of butter over medium heat. Add the apples and cook for a couple of minutes to allow them to soften and release their juices.
• Add 1/2 cup of the apple juice and stir it in while continuing to cook. If the liquid is getting too thick and starts to stick to the pan, add the other quarter cup, a bit at a time, to prevent the filling from burning.
• Allow the apples to cook and simmer for about ten minutes, stirring occasionally. They should be soft but still a bit firm in the center and not be mushy.
• Toss the blackberries in the 2 Tbsp. of white sugar, then sprinkle them over the top of the apples. Distribute them as evenly as possible.
• Place the chilled pie crust squares on top of the apple blackberry filling.
• Brush the 1 Tbsp. of melted butter onto the pie crust, then stir together the 2 Tbsp. of white sugar and 1/2 tsp. cinnamon over the top.
• Place the pan of pandowdy in the oven. Bake for 20-25 minutes, or until the crust squares are no longer doughy. Remove it from the oven and carefully press down on the pastry squares, allowing them to crack a bit and the juices from the filling to seep over them some.
• Return the pandowdy to the oven and cook for another 25-30 minutes, or until the top of the crust is a deep golden brown.
• Remove the pandowdy from the oven and allow it to cool for about 20 minutes before serving. Serve with ice cream or whipped cream.
• Store any leftover pandowdy on the counter, making sure to cover it well. (cooked fruit fillings are counter safe)

EASY SKILLET APPLE PANDOWDY

Steps:

• Preheat oven to 425F.
• Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature to low and stir in cinnamon. Keep warm while you prepare the apples.
• Grease an 8-inch round skillet, pan, pie plate (or equivalent sized) pan. Set on a baking sheet and set aside.
• Peel and core apples, then thinly slice. Add to prepared baking pan, filling the pan about 2/3-3/4 full.
• Using a sharp knife or pizza cutter, cut thawed puff pastry into irregular, 1-inch-ish shapes. Scatter about 1/3 of the pastry pieces randomly over top of apples. Slowly pour the sugar mixture over-top, pouring all around the pan to make sure the filling reaches all parts of the pan. Pour slowly so it drips down into the apples and not over the side. Place the remaining pastry pieces on top, overlapping, as necessary and leaving a few small open spots (to allow steam to escape). Sprinkle a bit of sugar on to the top of pastry.
• Place into preheated oven (on baking sheet to catch overflowing juices!) and bake for 15 minutes, then reduce oven temperature to 350F and continue baking for an addition 35-40 minutes, or until filling is bubbly and pastry is golden brown and puffy. Let stand a few minutes before serving. Lovely served with a dusting of icing sugar and a scoop of ice cream.

APPLE PANDOWDY

Steps:

• In a food processor, pulse together the flour, sugar and salt until combined.
• Scatter the butter over the top and pulse until the butter is throughly cut through the dry ingredients and the mixture resembles coarse cornmeal, about 15 pulses.
• With the machine running, add the egg through the feed tube and continue to process until the dough just comes together around the processor blade, about 12 seconds.
• Turn the dough and any crumbs onto a sheet of plastic wrap and flatten into a 6 inch/15cm disk. Wrap the dough tightly in the plastic wrap and refrigerate for at least 1 hour. (Wrapped dough can be refrigerated for up to 2 days or frozen for up to 1 month. If frozen, let dough thaw completely on counter before rolling.)
• Before rolling the dough, let it soften slightly at room temperature until malleable but still cold, 5 to 10 minutes. Roll out the dough to an 11 inch/28 cm circle between 2 sheets of parchment paper. Peel off the top sheet of parchment, and using a pizza cutter, cut the dough into 6 strips, then make 6 perpendicular cuts to form squares. (Pieces around edges of dough will be smaller.) Slide the sheet of dough onto a rimless (or inverted) baking sheet, cover with plastic wrap, and refrigerate until firm, at least 30 minutes. Meanwhile, prepare the topping.
• Adjust oven rack to middle position and heat oven to 200C/ 400F.
• In a large bowl, toss the apples, sugar, cinnamon, and salt together to combine.
• Melt the butter in an oven-safe 10-inch skillet over medium heat. Continue to cook, stirring and scraping bottom of the skillet with a spatula, until milk solids are dark golden brown and butter has a nutty aroma, 1 to 2 minutes. Be careful not to burn. Add the apple mixture, give it a stir to coat it with the butter, cover, and cook, stirring occasionally, until apples become slightly pliable and release their juice, about 10 minutes. Do not overcook.
• In a measuring cup with a spout (or medium bowl) whisk together the cider (or reduced apple juice), cornstarch, and lemon juice until no lumps remain. Add the cider mixture to the skillet; stirring it in to combine. Bring to a simmer and cook, uncovered, stirring occasionally, until sauce is thickened, about 2 minutes. Remove the skillet from the heat, and press lightly over the apples to form an even layer.
• In a small bowl, combine together the sugar and cinnamon. Working quickly, shingle the dough pieces in a random fashion over apple filling until mostly covered, overlapping as needed. Brush the dough pieces with the egg wash and sprinkle with the cinnamon sugar.
• Bake until the crust is slightly puffed and beginning to brown, about 15 minutes. Remove the skillet from the oven, and using the back of a large spoon, press down in center of the crust until some of the juices come up over top of crust. Repeat four more times around the skillet. This step of disturbing the crust, or "dowdying," allows juices from the filling to rise over the crust and caramelize as the dessert continues to bake. Make sure all apples are submerged and return the skillet to the oven. Continue to bake until crust is golden brown, about 15 minutes longer.
• Allow to cool down slightly then serve with vanilla ice cream, spooning extra sauce over top.

APPLE PANDOWDY WITH BLACKBERRIES

Steps:

• 1. Preheat the oven to 425˚F. Spray an 8 x 11-inch baking pan with cooking oil. Place on a rimmed baking sheet.