Apple Raisin Pandowdy 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-RAISIN PANDOWDY

Steps:

• Preheat oven to 375 degrees. Toss together apples, raisins, brown sugar, flour, lemon juice, cardamom, allspice, and salt in a large bowl. Transfer to a 9-inch deep-dish pie plate. Dot top with butter; set aside.
• Transfer dough to a lightly floured work surface. Roll out to an 11-inch round that is about 1/8 inch thick. Carefully place dough on top of apple mixture. Fold edge under itself, crimping if desired. Chill in freezer until firm, about 15 minutes.
• Brush dough with cream, and sprinkle with sanding sugar. Bake until crust is set and beginning to brown, about 45 minutes. Remove from oven; gently push some of the crust into the filling using a spoon. Bake until crust is golden brown and crisp and juices are bubbling, 25 to 35 minutes more. If crust is browning too quickly, cover loosely with foil. Let cool on a wire rack 1 hour before serving.

APPLE PAN DOWDY

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch square baking dish. Layer the sliced apples evenly into the baking dish.
• Mix together brown sugar and 1/4 cup flour in a saucepan, and stir in vinegar and water until the mixture is well blended and the sugar has dissolved. Bring to a simmer over low heat, and stir constantly until the mixture has thickened, about 3 minutes. Remove from heat, let cool for about 10 minutes, and stir in the vanilla extract and butter. Pour the mixture over the apple slices in the pan.
• Mix together 1 cup flour and the baking powder in a bowl until there are no more lumps, and cut the shortening into the flour mixture until the mixture forms crumbs the size of peas. Stir in the milk, and spread the batter over the apples and syrup.
• Bake in the preheated oven until the topping is golden brown and the apples are tender, about 35 minutes.

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.

APPLE PANDOWDY

Steps:

• Preheat oven to 350°F
• Butter 6-cup oval baking dish.
• Cut 2 Tbs. butter into small pieces; set aside.
• In a large bowl, combine apples, molasses, lemon juice, bourbon, 2 Tbs. flour, cinnamon, 1 teaspoons vanilla and nutmeg.
• Let stand 15 minutes.
• Arrange mixture evenly in baking dish; dot with reserved butter.
• Set aside.
• Melt remaining butter; cool slightly.
• Combine ½ cup sugar, baking powder, salt, and remaining flour.
• In bowl beat together eggs, milk, melted butter, and remaining vanilla.
• Stir milk mixture into flour batter until ingredients are just combined.
• The batter will be very thick.
• Spoon batter over apple mixture, spreading as needed to cover apples and allow batter to drip down between apples.
• Sprinkle batter with remaining sugar.
• Bake 40-45 minutes or until crust is golden and filling is bubbly.
• Serve with cream, if desired.

APPLE PAN DOWDY

Steps:

• Preheat oven to 400ºF and butter a 2" deep 1 1/2 quart baking dish.
• Combine sugar, flour and spices in large bowl.
• Add molasses and stir to form a paste.
• Add apples, raisins and nuts and stir well.
• Pack into baking dish.
• Roll enough pastry 1/8 inch thick to cover apples.
• Drape pastry over fruit. Trim pastry leaving 1/2 inch overlap to tuck into dish.
• Bake until crust is golden brown about 35-40 minutes.
• Sprinkle top lightly with sugar. Serve hot.