Easy Skillet Apple Pandowdy Recipes

APPLE PANDOWDY

Steps:

• Put chopped apples in a large mixing bowl and toss with lemon juice. Whisk together the brown sugar, cinnamon, nutmeg, cornstarch and salt. Pour over apples and toss again. Spray a round baking dish (could use a 9 x 9 square dish) with cooking spray and pour in the apples. Sprinkle on vanilla extract and maple syrup. Cut butter up in small pieces over the apples. Put pie crust on and cut 3 slits in top. (I use a Pillsbury frozen pie crust but you could make your own).
• Place in preheated 400 degree oven for 30 - 35 minutes. Remove from oven and cut pie crust into small squares. Press the crust down into the pie filling. (You can use a spoon, spatula or whatever is convenient for you). Lower oven temperature to 350 degrees and return to oven for 30 - 35 more minutes until brown on top. Serve with ice cream on top

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.

EASY SKILLET APPLE PANDOWDY

Steps:

• Preheat oven to 425F.
• Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature to low and stir in cinnamon. Keep warm while you prepare the apples.
• Grease an 8-inch round skillet, pan, pie plate (or equivalent sized) pan. Set on a baking sheet and set aside.
• Peel and core apples, then thinly slice. Add to prepared baking pan, filling the pan about 2/3-3/4 full.
• Using a sharp knife or pizza cutter, cut thawed puff pastry into irregular, 1-inch-ish shapes. Scatter about 1/3 of the pastry pieces randomly over top of apples. Slowly pour the sugar mixture over-top, pouring all around the pan to make sure the filling reaches all parts of the pan. Pour slowly so it drips down into the apples and not over the side. Place the remaining pastry pieces on top, overlapping, as necessary and leaving a few small open spots (to allow steam to escape). Sprinkle a bit of sugar on to the top of pastry.
• Place into preheated oven (on baking sheet to catch overflowing juices!) and bake for 15 minutes, then reduce oven temperature to 350F and continue baking for an addition 35-40 minutes, or until filling is bubbly and pastry is golden brown and puffy. Let stand a few minutes before serving. Lovely served with a dusting of icing sugar and a scoop of ice cream.

APPLE PAN DOWDY IN A SKILLET/ AMERICA'S TEST KITCHEN RECIPE - (4.3/5)

Steps:

• In food processor pulse flour, sugar, salt. Then add butter and shortening. Pulse together to form cornmeal like crumbs. Remove and put in bowl, add 2 - 4 tbsp water, and form into dough. Put into plastic wrap, and put in fridge for at least one hour. Filling: Melt 2 tbsp butter, high heat. Add apples and saute until brown and not too soft, approximately 5 minutes. Turn heat off. Whisk cider, maple syrup, 2 tbsp fresh lemon juice, 2 tsp cornstarch in separate bowl. Whisk the sauce, and pour over apples. Roll out dough with flour. Rotate and spin, roll into 11" piece to fit inside skillet. Roll over rolling pin, loosely drape, then unroll on top of skillet. Brush with egg whites wash, then sprinkle sugar on top. Cut dough into 6 pieces. Bake in a 500 oven for 20-25 minutes. Let sit 15 minutes before serving.