CLASSIC APPLE PANDOWDY
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Number Of Ingredients 12
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
This apple pandowdy, which comes from a very old cookbook, is tangy and delicious. -Doreen Lindquist, Thompson, Manitoba
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 9 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 260 calories, Fat 7g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 304mg sodium, Carbohydrate 47g carbohydrate (33g sugars, Fiber 2g fiber), Protein 3g protein.
APPLE AND DRIED CRANBERRY PANDOWDY
Provided by Food Network
Yield 6 servings
Number Of Ingredients 15
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.
BLUEBERRY PANDOWDY
Steps:
- Preheat oven to 375 degrees.
- In a mixing bowl, whip the cream until stiff peaks form. In a separate bowl, blend together the flour, baking powder and salt. Fold in the heavy cream until just combined. On a lightly floured surface, roll out the dough to 1/2-inch thickness. Set aside. In a separate bowl, toss the blueberries with the cinnamon, nutmeg and sugar. Transfer to a 9-inch baking dish and drizzle with molasses and butter pieces. Top with dough and tuck into the mixture. Cut vents in the top of the dough. Bake for 30 minutes or until golden. Serve with whipped cream sweetened with molasses.
APPLE PANDOWDY
This is my family's favorite version of this old and popular recipe. I have doubled it quite successfully for large gatherings.
Provided by MarieRynr
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 388.7, Fat 11.2, SaturatedFat 6.8, Cholesterol 29.7, Sodium 609.9, Carbohydrate 70.6, Fiber 2.8, Sugar 43, Protein 4
APPLE AND CRANBERRY PANDOWDY
This dessert features two varieties of apples in season: Firm but tender Rome holds its shape, while the creamy McIntosh cooks down into a sauce.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h30m
Number Of Ingredients 15
Steps:
- Make crust: In a food processor, pulse flour, sugar, and salt until combined. Add butter; pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining. Sprinkle with 1 tablespoon ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add 1 tablespoon more ice water). Do not overmix. Form dough into a 1-inch-thick disk, wrap tightly in plastic, and refrigerate until firm, at least 1 hour (or up to 2 weeks). On a floured piece of parchment, roll out dough to 1/8-inch thickness. Refrigerate until firm, about 20 minutes.
- Make filling: Preheat oven to 375 degrees. In a large bowl, toss together apples, cranberries, brown sugar, lemon juice, flour, and salt. Transfer to a 2-quart baking dish; dot with butter. Tear or cut dough into pieces (around 3 inches square). Lay dough pieces, overlapping slightly, over apple mixture. Brush dough with cream and sprinkle with coarse sugar. Bake until crust is browned and juices are bubbling, about 1 hour. Let cool 15 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 286 g, Fat 12 g, Fiber 3 g, Protein 2 g
APPLE AND RHUBARB PANDOWDY
Make and share this Apple and Rhubarb Pandowdy recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425°; butter a 9-inch deep dish pie pan or cast-iron skillet or a 9-inch square baking pan.
- Toss the apples, rhubarb, lemon zest, and lemon juice together in a big bowl.
- Separately, rub together the brown sugar, cornstarch, cinnamon, and salt; then add to the fruit mixture; stir to combine.
- Transfer the mixture to the prepared pan.
- Roll out pie pastry to roughly the same size of the pan; top the apples and rhubarb with the pastry, tucking in any excess pastry between the fruit and the side of the pan.
- This is a rustic dessert, so there is no need to spend any extra time making it look fancy.
- Cut a few steam vents in the crust, then place the pandowdy on a baking sheet to collect any drips.
- Bake for 20 minutes, then turn the oven down to 350° and bake for 25-30 minutes, or until the crust is golden and the fruit is bubbling around the edges or through the steam vents.
- Cool the pandowdy for 1 hour before serving, topped with a scoop of vanilla bean ice cream.
- Storage: covered with a tea towel, the pandowdy will keep at room temperature for up to 3 days.
Nutrition Facts : Calories 150, Fat 1.7, SaturatedFat 1, Cholesterol 3.8, Sodium 85.8, Carbohydrate 34.8, Fiber 3.2, Sugar 26.5, Protein 1.1
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APPLE PAN DOWDY | KING ARTHUR BAKING
From kingarthurbaking.com
4.3/5 (3)Total Time 2 hrs 30 minsServings 9
- Preheat the oven to 425°F. Lightly grease a 9" x 9" pan., Divide the pie crust dough into two pieces, one slightly larger than the other., Roll out the larger piece to fit into bottom and up the sides of the prepared pan., To make the filling: Peel, core and slice the apples into 1/4" slices, and toss them with sugar, salt, cinnamon, and nutmeg., Spoon the apples into the crust., To make the topping: Mix water and boiled cider, molasses, or maple syrup, and pour over the apples.
- Seal it to the bottom crust., To top the dowdy: Brush the top crust with milk and sprinkle with granulated sugar for a golden, crunchy crust., Bake the dowdy on the lowest oven rack for 45 minutes, then decrease the heat to 325° and continue to bake until the crust is well browned., Remove the dowdy from the oven and cool it on a rack for 5 minutes., After 5 minutes, take a knife and slash, in a random pattern, all the way through the dowdy., With a fork and spoon, gently lift pieces of crust from the bottom, and submerge pieces of the top crust; in effect, you're just really messing this whole thing up.
- Don't get carried away; crust pieces should remain in fairly large (2" square) chunks., Let the dish cool to warm before serving; it you serve it too hot, it will be very runny., Store, covered, in the refrigerator for up to five days; freeze for longer storage.
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