Apple Pandowdy Recipe
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Filled with tart, juicy apples, spices, molasses or maple syrup, and pieces of pie crust, this chunky old-fashioned favorite is a delicious rustic treat.
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7-8 large baking apples
1/2 cup sugar, granulated
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup molasses or maple syrup
1/4 cup water
3 tablespoons butter - cut into bits
Note: Pie crust recipe makes enough for four 9 inch crusts.
4 cups unbleached flour
1 teaspoon salt
2 1/2 sticks unsalted butter, cut into pieces
tablespoon ice water
:9 x 9 inch square pan or equivalent casserole dish
In large bowl mix flour and salt, cut in butter until mixture resembles coarse cornmeal. Sprinkle ice-water over all and mix with a fork or hands until mixture hold together.
Gather dough, divide into 4 even sections and flatten into 6" disks. Wrap eahc disk in plastic wrap or waxed paper and refrigerate for 1 hour.
You will only need two of the disks so the extra dough can be frozen or kept in the refrigerator for 2 days and used for another recipe.
Roll out one disk to fit bottom and up sides of baking dish.
Peel, core and slice apples into 1/4 inch slices. Toss with sugar, salt, cinnamon & nutmeg. Spoon apples into pie crust.
Mix water and molasses (or maple syrup). Pour over apples, dot with butter.
Roll out 2nd dough, fit over apple mixture. Seal to bottom of crust.
Brush top with milk and sprinkle with sugar (if desired). This will brown crust.
Bake on lowest rack of preheated 425 degree oven for 45 minutes, then decrease heat to 325 degrees and bake until golden brown. May have to cover edges of crust with aluminum foil so they don't burn.
Remove from the oven and cool on a rack for 5 minutes. Slash through the pandowdy with a knife and then with a fork or spoon, lift pieces of the crust from the bottom and submerge pieces of the top crust, basically stirring the whole thing up. Try and keep the pieces in fairly large chunks.
Let dish cool, if you serve it too hot it will be runny.
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