Apple Pandowdy With Blackberries Recipes

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 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)

APPLE AND CRANBERRY PANDOWDY

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.

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:

• Preheat oven to 425°F. Cook butter in a small saucepan over medium, swirling often, until bubbling and golden, about 5 minutes; set aside.
• Toss apples, brown sugar, flour, lemon zest, lemon juice, vanilla extract, cinnamon, ginger, and salt in a large bowl. Transfer to a shallow 3-quart baking dish. Drizzle all but 2 Tbsp. brown butter over apples. Top with pieces of puff pastry, then brush pastry with remaining brown butter. Sprinkle with granulated sugar.
• Bake until pastry is puffed and golden around edges, 25-30 minutes. Reduce temperature to 350°F and bake until juices are thick and bubbling and pastry is brown all over, 30-35 minutes longer.
• Using a spoon, press pastry down into warm juices (but don't submerge); let cool slightly. Serve warm with ice cream.
• Do Ahead
• Pandowdy can be made 1 day ahead. Let cool. Cover loosely with foil and store at room temperature. Reheat uncovered in a 200°F oven 20 minutes before serving.

APPLE-RASPBERRY PANDOWDY

Steps:

• Preheat oven to 350°F. In a 2 1/2-quart baking dish or cake pan, toss apples with lime zest and juice and cinnamon; spread in an even layer. Transfer dish to a parchment-lined rimmed baking sheet (to catch any juices that bubble over).
• Beat butter with 1 cup sugar, baking powder, salt, and vanilla on medium speed to combine, about 1 minute (mixture will be grainy). Add both flours and beat until no dry flour remains and mixture is crumbly. With motor running, slowly add milk, beating until light and fluffy, 2 to 3 minutes.
• Spoon batter over apples, then spread to edges in an even layer. Scatter raspberries over batter. Sprinkle remaining 1/3 cup sugar evenly over top. Drizzle hot water over sugar (most will melt).
• Bake until top is crisp and golden brown and cake is set, 55 to 65 minutes. Let cool slightly, about 15 minutes. Serve warm, topped with ice cream or a drizzle of heavy cream.

FRESH BLACKBERRY PIE

Steps:

• In a large saucepan, combine sugar, tapioca and salt. Add 1 cup blackberries; toss to coat. Let stand for 15 minutes. Cook and stir over medium heat until berries burst and mixture comes to a gentle boil. Remove from the heat; gently stir in remaining berries., Preheat oven to 400°. On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top., Bake until crust is golden brown and filling is bubbly, 35-40 minutes. Cool on a wire rack.