Apple Pandowdy Recipe

From Dorothy McNett's Recipe Book.

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Apple Pandowdy

From Dorothy McNett's recipes at It's a deep dish pie or cobbler that is supposed to look dowdy...or "messed up". What could be easier than that?!

2 cups all purpose unbleached flour
1 teaspoon fine sea salt
1/4 teaspoon freshly ground pepper
3/4 cup very cold butter
1/2 cup very cold water

1/4 cup melted butter
3-4 apples, thinly sliced (peeled or not, up to you!)
1/2 cup raw sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon fine sea salt
1/2 cup molasses or sorghum
1/4 cup water
3 tablespoons olive oil or melted butter

In food processor with steel chopping blade in place,whirl the flour, salt and pepper. Cut the cold butter into chunks and process by pulsing just until the butter is "cut" into the flour about the size of peas. Add the cold water and process only until it wants to form a ball. Remove from processor and roll it out on a floured pastry cloth to a 15 by 11 inch rectangle. Brush with a little of the melted butter, fold in half. Brush with more butter and fold again, sealing the edges. Roll it out again to the rectangle, brush with butter, fold in half. Brush with butter and fold again. Do not roll it out again right now, but put it into the refrigerator to chill at least 30 minutes.
Preheat oven to 450 degrees. Peel and slice the apples and place into a 9 by 13 inch baking dish. Toss in the sugar, cinnamon, nutmeg and salt. Combine molasses, water and oil and pour this over the apples. Now roll out the chilled pastry into a a 15 by 11 inch rectangle and fit it over the apples, turning under and fluting the edges. Turn oven down to 375 degrees and bake 35-40 minutes or until crust is browned nicely. Remove from oven, and with a sharp knife "dowdy" the crust, even stirring it up a bit. Bake an additional 10 minutes.

Recipe created 2008-09-11.

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