A is for Autumn and Apple: Let’s make an Apple Pandowdy!
November 1, 2012 § Leave a comment
The time has come again to find another way of using all the delicious apples you’ve picked with your kids over the week-end…do not despair, there are so many recipes out there that we never have to get bored using this fall favorite.
- Yield Serves 6 to 8
- 3 pounds baking apples such as Cortland or Macoun, peeled, cored and cut into 1/2-inch slices
- 1 tablespoon freshly squeezed lemon juice
- 1/4 cup sugar
- 1/4 cup molasses
- 2 tablespoons all-purpose flour, plus more for rolling out dough
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon freshly ground black pepper
- Pinch of salt
- 1 tablespoon unsalted butter, cut into small pieces
- 1/2 recipe Pate Brisee (Pie Dough)
- 2 tablespoons heavy cream (optional), plus more for serving
- 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. (Sweettablescapes sprinkled the dough with some Spice flavored sugar)
- 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.
- Yield Makes 1 double-crust or 2 single-crust 9- to 10-inch pies
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup (2 sticks) unsalted butter chilled and cut into small pieces
- 1/4 to 1/2 cup ice water
- In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
- With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
- Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.