A is for Apple — ChefCali’s 365 fruit and vegetable recipes for 2010 — from A-Z
Apple Pandowdy
A pandowdy is a dish of cooked fruit, typically apples, baked under a crust of pie or biscuit dough. Originally pandowdies were eaten for breakfast, having baked overnight in the embers of the family hearth. The origin of the name is unknown but may refer to the act of “dowdying” the pastry - slashing or breaking the partially baked crust to submerge it in the juicy filling as it finishes baking.
INGREDIENTS
½ recipe Pie Dough (see recipe for “Pie / Tart Dough” below)
For Filling…
4 large apples, about 2 ½ pounds (try Granny Smith, Empire, Gravenstein, Galas or Russets)
½ cup maple syrup
¼ cup all purpose flour
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon fine sea salt
1/8 teaspoon ground allspice
2 tablespoons unsalted butter, cut into small pieces
PROCEDURE
Position a rack in the lower third of the oven. Preheat oven to 400 degrees. Have ready an unbuttered 8″x8″ baking dish.
Peel, halve and core apples. Place the apples cut side down on a cutting board and slice crosswise 1/4″ thick. In a large bowl, combine the apples with maple syrup, flour, cinnamon, nutmeg, sea salt and allspice. Spread the apple mixture evenly in the baking dish. Dot the top with the butter pieces.
Remove the dough from the refrigerator. Roll out dough on a floured surface until about 1/8″ thick. Place over apple mixture in baking dish, leaving a 1/2″ overhang. Fold the edges under to fit inside the dish and press the dough gently against the apples (around the edge only). Place baking dish on parchment paper lined baking sheet and place in oven. Bake until the top has browned lightly, about 30 minutes. Remove the dish from the oven to a level area. Reduce the oven temperature to 350 degrees. With a knife, score the crust, as you would a pan of brownies, into 2″ squares. Baste the crust squares by tilting the pan all around and spooning some of the apple juices over the squares, basting the middle squares as well. Do not worry about crushing or tearing the crust, for doing this is part of the dish’s character. Return the dish to the oven and bake until the apples are tender when pierced with a skewer, the filling has thickened slightly and the crust is golden brown, about 30 minutes more. Let cool for 15 minutes before serving.
Pie / Tart Dough
Makes: 2, 9″ pie crusts
INGREDIENTS
2 cups all purpose flour
1 tablespoon sugar (optional)
Pinch of sea salt (finely ground)
6 ounces (1 ½ sticks) unsalted butter, chilled
¼ cup shortening, chilled
¼ cup ice water (water that has been chilled with ice cube in it)
PROCEDURE
Put flour, sugar and salt in a large mixing bowl or food processor (fitted with a metal blade).
Cut up butter and shortening into small pieces and add to processor.
In the food processor, “pulse” mixture until it is crumbly and you can feel the butter in little pieces throughout the flour. Working quickly, continue to pulse while adding the cold water and blend until mixture almost forms a ball (a little on the crumbly side is okay - just work with your hands).
Or, if working by hand, use a knife or pastry cutter to work in butter and shortening. Add water a bit at a time until mixture begin to come together (but is not sticky or pastey).
Turn out onto work surface and flatten into two disks. Wrap in plastic and refrigerate at least 2 hours in advance of using (you may freeze this dough for up to six months. Thaw in refrigerator 24 hours before using).
