2 versions Apple Pandowdy
Apple Pan Dowdy in a Skillet/ America's Test Kitchen
https://www.keyingredient.com/recipes/5791842/apple-pan-dowdy-in-a-skillet-americas-test-kitchen/
https://www.cookscountry.com/videos/3628-apple-pandowdy
One of many old-school New England desserts with funny names (slumps, grunts, etc.), pandowdy is similar to skillet apple pie, except that during baking, the crust is pressed or slashed so the juices from the filling flood over the top and caramelize in the oven. Yes, you purposefully mess up the top, leaving a dowdy-looking result. To start, we precooked sweet, buttery Golden Delicious apples with sugar and cinnamon and then added a slurry of cornstarch, cider, and lemon juice to thicken the filling. For the topping, we used homemade all-butter dough with sour cream added (for a slight tang). To avoid smothered, mushy apples, we cut the dough into squares and casually arranged them to overlap on top. The partial coverage promotes ventilation, allowing the apples to keep their shape and not overcook. Pressing down on the crust halfway through baking allowed time for the crust to set up (not sog out in the liquid) and for the juices spilling over the top time to caramelize, yielding layers of texture-sticky, crisp and tender.
SERVINGS: 6 SERVINGS
Ingredients
Crust:
1 cup all purpose Flour
1 tbsp sugar
¼ tsp salt
6 tbsp butter chilled
2 tbsp shortening chilled
Filling:
½ Cup Apple Cider
⅓ Cup Maple Syrup
2 tbsp fresh lemon juice
2 tsp cornstarch
2 lbs Apples, combine tart and sweet, peeled
2 tbsp butter Egg whites and sugar for wash
Directions
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.
Apple Pandowdy
https://www.marthastewart.com/333959/apple-pandowdy
This classic American dessert from the 19th century is "dowdied" up when dough is cut into pieces instead of being left whole. Source: Martha Stewart Living, October 1996
10 servings
Ingredients
crust
1 cup all-purpose flour, plus more for dusting
Pinch of salt
12 tablespoons (1 1/2 sticks) unsalted butter, cold, cut into small pieces
3 tablespoons ice water
filling
4 1/2 pounds tart, firm baking apples, such as Granny Smith or Northern Spy
2 tablespoons freshly squeezed lemon juice, (1 lemon)
3/4 cup packed light-brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon mace
Pinch of ground cloves
1/2 cup apple cider
1 1/2 tablespoons granulated sugar
DIRECTIONS
1. In a food processor, combine flour, salt, and 4 tablespoons of butter, and pulse about 30 times until the mixture resembles coarse meal.
2. Add 6 more tablespoons butter to the food processor, and pulse 3 times. Pulse a few more times while drizzling in ice water. There should still be some pea-size bits of butter in mixture.
3. Turn the dough onto a piece of plastic wrap, and flatten with your palm. Spread out toward the edges, spreading dough to an 8-inch square. Slip your hand under one side of the plastic wrap, and fold a third of the dough into the middle, lifting away the plastic. Repeat, folding the other side of dough square toward the middle, like a letter. Press down on the folded dough to seal the layers. Wrap the dough in plastic, and place in the refrigerator for 1 hour.
4. Remove the chilled dough from the refrigerator. On a lightly floured work surface, roll out the dough to a thickness of 1/4 inch. Using a sharp knife, cut the dough freehand into 12 squares (2 1/2 inches each), and transfer them to a parchment-lined baking sheet. Return the squares to the refrigerator, and chill again until cold, about 30 minutes more.
5. Heat oven to 425 degrees. Meanwhile peel, quarter, and core the apples. Slice each quarter into 1/2-inch pieces. Combine the apples, lemon juice, brown sugar, cinnamon, ginger, nutmeg, mace, cloves, and apple cider into a large mixing bowl, and toss well to combine. Transfer the apple mixture to a large baking dish about 5 by 10 inches in diameter and 2 1/2 inches deep (3 1/2 quarts). Dot top of apples with the remaining 2 tablespoons butter.
6. Arrange chilled dough in a patchwork pattern over apples, allowing apples to stick out randomly between the squares. Quickly brush cold water over the squares, and sprinkle generously with sugar. Bake pandowdy until the juices start to bubble up and the pastry is light golden brown, about 30 minutes.
7. Remove pandowdy from oven, and place on a heat-resistant surface. Using the back of a metal spatula, press down dough so it is submerged slightly under apples and juices. Return pandowdy to the oven, and continue baking until the juices bubble up over the pastry, and the pastry is flaky rather than soggy, about 20 minutes minutes. Remove pandowdy from the oven, and let stand to cool at least 30 minutes before serving. Serve with ice cream on the side.
https://www.keyingredient.com/recipes/5791842/apple-pan-dowdy-in-a-skillet-americas-test-kitchen/
https://www.cookscountry.com/videos/3628-apple-pandowdy
One of many old-school New England desserts with funny names (slumps, grunts, etc.), pandowdy is similar to skillet apple pie, except that during baking, the crust is pressed or slashed so the juices from the filling flood over the top and caramelize in the oven. Yes, you purposefully mess up the top, leaving a dowdy-looking result. To start, we precooked sweet, buttery Golden Delicious apples with sugar and cinnamon and then added a slurry of cornstarch, cider, and lemon juice to thicken the filling. For the topping, we used homemade all-butter dough with sour cream added (for a slight tang). To avoid smothered, mushy apples, we cut the dough into squares and casually arranged them to overlap on top. The partial coverage promotes ventilation, allowing the apples to keep their shape and not overcook. Pressing down on the crust halfway through baking allowed time for the crust to set up (not sog out in the liquid) and for the juices spilling over the top time to caramelize, yielding layers of texture-sticky, crisp and tender.
SERVINGS: 6 SERVINGS
Ingredients
Crust:
1 cup all purpose Flour
1 tbsp sugar
¼ tsp salt
6 tbsp butter chilled
2 tbsp shortening chilled
Filling:
½ Cup Apple Cider
⅓ Cup Maple Syrup
2 tbsp fresh lemon juice
2 tsp cornstarch
2 lbs Apples, combine tart and sweet, peeled
2 tbsp butter Egg whites and sugar for wash
Directions
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.
Apple Pandowdy
https://www.marthastewart.com/333959/apple-pandowdy
This classic American dessert from the 19th century is "dowdied" up when dough is cut into pieces instead of being left whole. Source: Martha Stewart Living, October 1996
10 servings
Ingredients
crust
1 cup all-purpose flour, plus more for dusting
Pinch of salt
12 tablespoons (1 1/2 sticks) unsalted butter, cold, cut into small pieces
3 tablespoons ice water
filling
4 1/2 pounds tart, firm baking apples, such as Granny Smith or Northern Spy
2 tablespoons freshly squeezed lemon juice, (1 lemon)
3/4 cup packed light-brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon mace
Pinch of ground cloves
1/2 cup apple cider
1 1/2 tablespoons granulated sugar
DIRECTIONS
1. In a food processor, combine flour, salt, and 4 tablespoons of butter, and pulse about 30 times until the mixture resembles coarse meal.
2. Add 6 more tablespoons butter to the food processor, and pulse 3 times. Pulse a few more times while drizzling in ice water. There should still be some pea-size bits of butter in mixture.
3. Turn the dough onto a piece of plastic wrap, and flatten with your palm. Spread out toward the edges, spreading dough to an 8-inch square. Slip your hand under one side of the plastic wrap, and fold a third of the dough into the middle, lifting away the plastic. Repeat, folding the other side of dough square toward the middle, like a letter. Press down on the folded dough to seal the layers. Wrap the dough in plastic, and place in the refrigerator for 1 hour.
4. Remove the chilled dough from the refrigerator. On a lightly floured work surface, roll out the dough to a thickness of 1/4 inch. Using a sharp knife, cut the dough freehand into 12 squares (2 1/2 inches each), and transfer them to a parchment-lined baking sheet. Return the squares to the refrigerator, and chill again until cold, about 30 minutes more.
5. Heat oven to 425 degrees. Meanwhile peel, quarter, and core the apples. Slice each quarter into 1/2-inch pieces. Combine the apples, lemon juice, brown sugar, cinnamon, ginger, nutmeg, mace, cloves, and apple cider into a large mixing bowl, and toss well to combine. Transfer the apple mixture to a large baking dish about 5 by 10 inches in diameter and 2 1/2 inches deep (3 1/2 quarts). Dot top of apples with the remaining 2 tablespoons butter.
6. Arrange chilled dough in a patchwork pattern over apples, allowing apples to stick out randomly between the squares. Quickly brush cold water over the squares, and sprinkle generously with sugar. Bake pandowdy until the juices start to bubble up and the pastry is light golden brown, about 30 minutes.
7. Remove pandowdy from oven, and place on a heat-resistant surface. Using the back of a metal spatula, press down dough so it is submerged slightly under apples and juices. Return pandowdy to the oven, and continue baking until the juices bubble up over the pastry, and the pastry is flaky rather than soggy, about 20 minutes minutes. Remove pandowdy from the oven, and let stand to cool at least 30 minutes before serving. Serve with ice cream on the side.