Best 3 Apple Pandowdy An Early Colonial Desert Pie From The Penn Dutch Recipes
In the realm of culinary history, there lies a delectable treasure from the bygone era of early colonial America. Apple pandowdy, an iconic dessert pie with origins in the heart of Pennsylvania Dutch Country, has stood the test of time, captivating taste buds generation after generation. This humble yet extraordinary pie is a testament to the ingenuity and resourcefulness of early settlers, who transformed simple ingredients into a symphony of flavors. As we delve into the world of apple pandowdy, let's embark on a journey to discover the essence of this classic, its unique characteristics, and the secrets behind its enduring popularity.
Let's cook with our recipes!
PENNSYLVANIA DUTCH APPLE CRUMB PIE
From my falling apart cookbook entitled Best-Loved Pennsylvania Dutch Recipes. Simple ingredients, easy assembly and spectacular presentation. When pressed for time, I have been known to substitute canned apple pie filling. This also works well for Cherry Crumb Pie by using canned cherry filling plus 1/4 teaspoon almond extract. A lifetime ago, on holidays, I was not allowed to enter my ex-inlaws house unless I had a Cherry Crumb Pie in my hands! ;) NOTE: If you use canned filling, just bake for 45 minutes at 350 degrees or until topping is brown.
Provided by Kats Mom
Categories Pie
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees and set butter out so it will be at room temperature.
- Line 9" pie pan with unbaked crust.
- Core and slice apples.
- Sprinkle the apples with the lemon juice.
- Mix in the sugar & cinnamon.
- Fill pie shell with apple mixture.
- In a small bowl, mix the topping's flour, sugar and cinnamon.
- Rub the topping ingredients and butter together with your fingers until the mixture is crumbly.
- Sprinkle topping over pie.
- Bake 10 minutes at 425 degrees then reduce oven temperature to 350 degrees and bake until crumb topping is browned and apples are soft, approximately 50 minutes.
Nutrition Facts : Calories 362.6, Fat 15.4, SaturatedFat 6.8, Cholesterol 20.3, Sodium 185.7, Carbohydrate 55.3, Fiber 3.2, Sugar 33.2, Protein 2.9
DUTCH APPLE PIE
This pie is baked in a brown grocery sack. It is so delicious.
Provided by Barbara Caple
Categories World Cuisine Recipes European Dutch
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Combine 1/2 cup sugar, 2 tablespoons flour, and cinnamon. Pour over apples in crust. Sprinkle lemon juice on top.
- Cut 1/2 cup sugar, 1/2 cup flour, and 1/2 cup butter or margarine together, and top pie with the mixture.
- Take two 15 inch pieces of parchment paper and enclose pie; fold edges up 3 times. Place on a baking sheet.
- Bake in preheated oven for 1 hour. Remove from oven, split parchment open and cool pie on wire rack. DO NOT open parchment covering while baking! Serve warm, or at room temperature.
Nutrition Facts : Calories 407.3 calories, Carbohydrate 59.6 g, Cholesterol 30.5 mg, Fat 19.1 g, Fiber 3.7 g, Protein 2.9 g, SaturatedFat 9.2 g, Sodium 200.2 mg, Sugar 38.8 g
APPLE PANDOWDY AN EARLY COLONIAL DESERT -(PIE) FROM THE PENN. DUTCH
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 desert. It is common in our language for an individual to be referred to as ......dowdy in appearance.
Provided by Nancy J. Patrykus @Finnjin
Categories Pies
Number Of Ingredients 10
Steps:
- 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
- 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!!
Tips:
- Use a variety of apples. This will give your pandowdy a more complex flavor and texture. Some good choices include Granny Smith, Honeycrisp, and Braeburn.
- Don't overcook the apples. They should be tender, but still hold their shape.
- Use a deep-dish pie plate. This will prevent the filling from bubbling over.
- Don't be afraid to experiment with different spices. Cinnamon, nutmeg, and ginger are all classic choices, but you can also try adding cardamom, cloves, or allspice.
- Serve pandowdy warm with a scoop of vanilla ice cream or whipped cream.
Conclusion:
Apple pandowdy is a delicious and easy-to-make dessert that is perfect for any occasion. It is a great way to use up leftover apples, and it is also a fun and festive dish to serve at parties or potlucks.
So next time you're looking for a sweet and satisfying treat, give apple pandowdy a try. You won't be disappointed!
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