Apple Pandowdy An Early Colonial Desert Pie From The Penn Dutch Recipes

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APPLE PANDOWDY AN EARLY COLONIAL DESERT -(PIE) FROM THE PENN. DUTCH



APPLE PANDOWDY an Early COLONIAL Desert -(PIE) from the PENN. DUTCH image

Apple pandowdy is a maple flavored or molasses deep dish apple desert. Traditionally the desert is dowdied before serving--that is the crust is broken up with a spoon or knife and stirred into the apple filling. Oddly enough, over the years this type of "messed up" appearance has come more often to be applied to people than to...

Provided by Nancy J. Patrykus

Categories     Other Desserts

Time 1h40m

Number Of Ingredients 10

your own pastry for a 2 crust =9 inch pie
1/4 c butter, melted
1/2 c sugar
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
dash of salt
10 c peeled and thinlly sliced apples
1/2 c molasses
1/4 c water
3 Tbsp melted butter

Steps:

  • 1. Roll out your pastry to a 15x11 inch rectangle, brush with some of the 1/4 inch cup of melted butter.Fold in half. Brush with more butter, fold again and seal the edges. Repeat rolling again,brushing with butter and folding. Chill pastry. Mix together the sugar,cinnamon, nutmeg and salt, toss it with the apple slices., and place in a 13x9x2 inch baking dish. Combine molasses, water, and the 3 Tablespoosof melted butter. Pour over the apples. Roll pastry to a 15x11 inch rectangle. Place over apples, turn edges in and flute. Bake at 400 for 10 minutes. Reduce heat to 325 and bake 30 minutes more. Remove from oven and "DOWDY" the crust by cutting through the crust and apples with a sharp knife.. Return pandowdy to oven for 10 minutes more. Serve warm. Serves 6-8
  • 2. Thank you Shirley D. for this great Colonial Pennsylvania Dutch recipe. Please send the picture you have. And a big "Hello" to my Sister-in-Law Carmilita C. She is Pennsylvania Dutch, and was raised in Penn. And proud of it! You go gal!!

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