Founding Era - Colonial New England cooks

Apple Pandowdy

Name: Apple Pandowdy
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 6 cups sliced tart apples; 1/3 cup brown sugar; 1/4 cup molasses or maple syrup; 1 tablespoon lemon juice; 1 teaspoon cinnamon; 1/4 teaspoon nutmeg; 1/4 teaspoon kosher salt; 2 tablespoons butter, cut up; 1 sheet pie dough or biscuit dough; Cream or ice cream, for serving

Sliced apples baked under a pastry or biscuit crust that is broken into the juices as it bakes.

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Difficulty

Moderate

Prep time

25 minutes

Cook time

50 minutes

Total time

1 hour 15 minutes

Servings

Region

New England

Era introduced

Founding Era

Introduced by

Colonial New England cooks

Recipe tools

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The Story

Apple pandowdy is pie's rougher, juicier cousin. Early versions used apples sweetened with molasses or sugar and covered with pastry or biscuit dough. During baking, the crust is ?dowdied? by pressing or breaking it into the bubbling fruit, letting the juices soak through. The dessert is homely in the best sense: practical, fragrant, and better served with a spoon than a pie server.

Ingredients

6 cups sliced tart apples
1/3 cup brown sugar
1/4 cup molasses or maple syrup
1 tablespoon lemon juice
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon kosher salt
2 tablespoons butter, cut up
1 sheet pie dough or biscuit dough
Cream or ice cream, for serving

Equipment

Baking dish
Oven
Cutting board
Chef's knife
Mixing bowl
Spatula
Measuring cups and spoons

Directions

Heat oven to 375 degrees F.
Toss apples with brown sugar, molasses or maple syrup, lemon juice, spices, and salt.
Spread apples in a buttered baking dish and dot with butter.
Lay pastry or biscuit dough over the top and cut a few vents.
Bake 25 minutes.
Press the crust down into the juices in several places, then continue baking 20 to 25 minutes until apples are tender and crust is browned.
Serve warm with cream or ice cream.

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Setting the table...

Apple Pandowdy

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The Story

Ingredients

Equipment

Directions

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