Best 8 Apple 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 PANDOWDY

Steps:

• Crust: In a food processor, pulse flour, sugar, and salt until combined. Add butter; pulse until mixture resembles coarse meal, with some pea-size pieces remaining. Drizzle 3 tablespoons water over mixture; pulse several times to combine. Add more water, 1 tablespoon at a time, and pulse until mixture holds together when pinched. Shape dough into an 8-inch square and wrap in plastic. Refrigerate at least 1 hour and up to overnight.
• On a lightly floured surface, roll out dough 1/4 inch thick. Cut dough into about 20 squares (about 1 to 1 1/2 inches each). Transfer to a parchment-lined baking sheet. Refrigerate while making filling.
• Filling: Preheat oven to 425 degrees. Peel, quarter, and core apples, then cut into 1/2-inch-thick wedges. In a large bowl, toss together apples, lemon juice, brown sugar, flour, and spices. Transfer to a shallow 2-quart baking dish. Drizzle with 4 tablespoons melted butter.
• Arrange dough squares in a patchwork design over apples, overlapping as needed to cover apples almost completely. Brush remaining 2 tablespoons melted butter over squares; sprinkle with granulated sugar. Bake until beginning to brown around edges, about 30 minutes. Reduce oven temperature to 350 degrees and continue baking until flaky and golden brown all over and juices are bubbling in center, 40 to 45 minutes more. Using the back of a metal spatula, gently press down on dough so it is slightly submerged under apples. Let cool at least 30 minutes. Serve, with vanilla ice cream, if desired.

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:

• Blend together in a saucepan- sugar flour cinnamon salt, stir in water, cook on medium heat until mixture boils and thickens slightly (8-10 minutes) then stir in butter vanilla and lemon juice.
• Set aside.
• Wash,peel and slice apples to make 4 cups, arrange slices in a buttered 9" square pan at least 2" deep and pour sauce over the apples.
• Prepare the sweet drop batter- blend flour sugar baking powder salt, using a pastry blender cut in the 3 tblsp shortening until finely mixed, add egg and milk.
• Stir with a fork to make a drop batter, do not overmix.
• Drop the batter by spoon over the fruit mixture, do NOT stir.
• Bake in 375 degree oven 35-45 minutes. Serve warm plain or with whipped cream or ice cream.
• For a little variation- I have made the sauce with white sugar and used freshly grated nutmeg (instead of cinnamon) my DH prefers it this way, he loves nutmeg!

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

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!!

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-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 & BLUEBERRY PANDOWDY

Steps:

• 1. THE CRUST
• 2. Gather your ingredients.
• 3. Place the almonds and sugar into a food processor, fitted with an S-blade.
• 4. Using 1-second pulses, pulse until finely ground.
• 5. Chef's Note: There is a fine line between finely ground, and making peanut butter. If you use 1-second pulses, you're controlling the process. I you just turn the food processor on and let it grind away, you are probably going to wind up with almond butter.
• 6. Add the flour, and salt.
• 7. Pulse the mixture to combine.
• 8. Take the cubed and chilled butter, and drop into the bowl of the food processor.
• 9. Give the mixture several 1-second pulses until the butter is reduced to pea-sized bits.
• 10. Add the ice water, one tablespoon at a time, and pulse each time, until the mixture comes together.
• 11. Chef's Note: Depending on the flour, the humidity, and other factors, the dough might come together after 3 tablespoons of water... 5 tablespoons of water, or even more. You don't want it sticky, you just want it to come together.
• 12. Shape the dough into a flattened round.
• 13. Chef's Note: Knead the dough on a lightly floured surface, to incorporate any dry ingredients.
• 14. Cover in cling film, and place in the refrigerator for a minimum of 1 hour.
• 15. THE FILLING
• 16. Gather your ingredients.
• 17. Peel the apples, and then cut into 1/2-inch pieces.
• 18. Add them to a bowl, and toss with the sugar and the lemon juice.
• 19. Add the butter to a large skillet, over medium to medium-high heat.
• 20. When the foaming subsides add the apples.
• 21. Stir until they become slightly softened, about 8 to 10 minutes.
• 22. Add the flour, cinnamon, and salt.
• 23. Stir the mixture until the liquid begins to thicken, about 2 minutes.
• 24. Remove the skillet from the heat, and fold in the berries.
• 25. Allow the mixture to completely cool before proceeding.
• 26. While the filling is cooling, remove the dough from the refrigerator.
• 27. Roll out on a lightly floured surface until 1/4 inch in thickness.
• 28. Cut into squares of varying sizes, about 2 to 3 inches.
• 29. Add the cooled filling to a pie pan of your choice.
• 30. Place a rack in the middle position, and preheat the oven to 425f (168c).
• 31. Arrange the dough squares in a random arrangement over the top.
• 32. Chef's Note: Leave some space between the squares to allow steam to escape.
• 33. Beat the egg.
• 34. Brush the egg mixture over the crust.
• 35. Sprinkle a bit of sugar over the top (optional).
• 36. Place the pandowdy in the preheated oven and bake for 25 minutes.
• 37. Reduce the temperature to 325f (128c)
• 38. Bake for an additional 35 minutes, until the filling is bubbly.
• 39. Chef's Note: If it looks like the crust is getting too brown, shield the top with a piece of foil.
• 40. Remove from oven and serve warm... maybe with some nice vanilla ice cream. Enjoy.
• 41. Keep the faith, and keep cooking.