Apple Blueberry Pandowdy Recipes

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BLUEBERRY PANDOWDY



Blueberry Pandowdy image

Provided by Food Network

Categories     dessert

Time 50m

Number Of Ingredients 11

1 1/2 cups heavy cream
2 cups all-purpose flour
2 tablespoons baking powder
2 teaspoons coarse salt
4 pints blueberries
1/2 teaspoon cinnamon, ground
1/2 teaspoon nutmeg, ground
3 tablespoons sugar
1 cup light molasses
2 tablespoons unsalted butter
Whipped cream, for garnish

Steps:

  • Preheat oven to 375 degrees.
  • In a mixing bowl, whip the cream until stiff peaks form. In a separate bowl, blend together the flour, baking powder and salt. Fold in the heavy cream until just combined. On a lightly floured surface, roll out the dough to 1/2-inch thickness. Set aside. In a separate bowl, toss the blueberries with the cinnamon, nutmeg and sugar. Transfer to a 9-inch baking dish and drizzle with molasses and butter pieces. Top with dough and tuck into the mixture. Cut vents in the top of the dough. Bake for 30 minutes or until golden. Serve with whipped cream sweetened with molasses.

APPLE PANDOWDY



Apple Pandowdy image

This apple pandowdy, which comes from a very old cookbook, is tangy and delicious. -Doreen Lindquist, Thompson, Manitoba

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 9 servings.

Number Of Ingredients 14

1 cup packed brown sugar
1-1/4 cups all-purpose flour, divided
1/2 teaspoon salt, divided
1 cup water
1 teaspoon lemon juice
2 teaspoons baking powder
5 tablespoons butter, divided
3/4 cup 2% milk
5 cups sliced peeled apples
1/2 teaspoon plus 1/8 teaspoon ground cinnamon, divided
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 tablespoon coarse sugar
Whipped cream, optional

Steps:

  • In a saucepan, combine brown sugar, 1/4 cup flour and 1/4 teaspoon salt. Add water and lemon juice; cook and stir over medium heat until thick. Cover and set aside. , In a bowl, combine baking powder and remaining flour and salt. Cut in 3 tablespoons butter. Add the milk and mix just until moistened (a few lumps will remain); set aside. , Arrange apples in a 1-1/2-quart baking dish; sprinkle with 1/2 teaspoon cinnamon. Add nutmeg, vanilla and remaining butter to sauce; pour over apples. Drop dough by spoonfuls over sauce. Combine remaining cinnamon and coarse sugar; sprinkle over dough. Bake at 350° until top is brown and apples are tender, about 55 minutes. Serve warm, with whipped cream if desired.

Nutrition Facts : Calories 260 calories, Fat 7g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 304mg sodium, Carbohydrate 47g carbohydrate (33g sugars, Fiber 2g fiber), Protein 3g protein.

APPLE PAN DOWDY



Apple Pan Dowdy image

An old fashioned recipe my mother has made since 1954. You add a cooked syrup over the apples, and top with a flour combination topping. It is a different type of apple cobbler you will really enjoy. You can serve plain or top with milk or ice cream.

Provided by Peggy Fugate

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 1h20m

Yield 6

Number Of Ingredients 11

4 cups peeled and sliced apples
1 cup brown sugar
¼ cup all-purpose flour
2 tablespoons vinegar
1 cup water
1 teaspoon vanilla extract
1 tablespoon butter
1 cup all-purpose flour
2 teaspoons baking powder
2 ½ tablespoons shortening
¾ cup milk

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch square baking dish. Layer the sliced apples evenly into the baking dish.
  • Mix together brown sugar and 1/4 cup flour in a saucepan, and stir in vinegar and water until the mixture is well blended and the sugar has dissolved. Bring to a simmer over low heat, and stir constantly until the mixture has thickened, about 3 minutes. Remove from heat, let cool for about 10 minutes, and stir in the vanilla extract and butter. Pour the mixture over the apple slices in the pan.
  • Mix together 1 cup flour and the baking powder in a bowl until there are no more lumps, and cut the shortening into the flour mixture until the mixture forms crumbs the size of peas. Stir in the milk, and spread the batter over the apples and syrup.
  • Bake in the preheated oven until the topping is golden brown and the apples are tender, about 35 minutes.

Nutrition Facts : Calories 307.1 calories, Carbohydrate 55.6 g, Cholesterol 7.5 mg, Fat 8.2 g, Fiber 2.5 g, Protein 3.9 g, SaturatedFat 3 g, Sodium 197.9 mg, Sugar 32.7 g

APPLE & BLUEBERRY PANDOWDY



Apple & Blueberry Pandowdy image

I love making a good pandowdy; however, I love eating them more. This pandowdy is a combination of apples and blueberries, but you could use a combination of just about any good fruits. The top crust is totally rustic, and just makes for an excellent presentation. In addition, a pandowdy does not have a bottom crust, so it's...

Provided by Andy Anderson !

Categories     Pies

Time 1h15m

Number Of Ingredients 17

THE CRUST
2 oz slivered almonds
1/4 c sugar, i use turbinado, but regular granulated will do just fine.
1 & 1/4 c flour, all-purpose variety
1/4 tsp salt, kosher variety
6 Tbsp sweet butter, unsalted
3-5 Tbsp filtered water
1 large egg, beaten
THE FILLING
2 Tbsp flour, all-purpose variety
3 large tart apples, like a granny smith
2/3 c granulated sugar
2 Tbsp fresh lemon juice
3 Tbsp sweet butter, unsalted
1/2 tsp ground cinnamon
1/4 tsp salt, kosher variety
12 oz fresh blueberries

Steps:

  • 1. THE CRUST
  • 2. Gather your ingredients.
  • 3. Place the almonds and sugar into a food processor, fitted with an S-blade.
  • 4. Using 1-second pulses, pulse until finely ground.
  • 5. Chef's Note: There is a fine line between finely ground, and making peanut butter. If you use 1-second pulses, you're controlling the process. I you just turn the food processor on and let it grind away, you are probably going to wind up with almond butter.
  • 6. Add the flour, and salt.
  • 7. Pulse the mixture to combine.
  • 8. Take the cubed and chilled butter, and drop into the bowl of the food processor.
  • 9. Give the mixture several 1-second pulses until the butter is reduced to pea-sized bits.
  • 10. Add the ice water, one tablespoon at a time, and pulse each time, until the mixture comes together.
  • 11. Chef's Note: Depending on the flour, the humidity, and other factors, the dough might come together after 3 tablespoons of water... 5 tablespoons of water, or even more. You don't want it sticky, you just want it to come together.
  • 12. Shape the dough into a flattened round.
  • 13. Chef's Note: Knead the dough on a lightly floured surface, to incorporate any dry ingredients.
  • 14. Cover in cling film, and place in the refrigerator for a minimum of 1 hour.
  • 15. THE FILLING
  • 16. Gather your ingredients.
  • 17. Peel the apples, and then cut into 1/2-inch pieces.
  • 18. Add them to a bowl, and toss with the sugar and the lemon juice.
  • 19. Add the butter to a large skillet, over medium to medium-high heat.
  • 20. When the foaming subsides add the apples.
  • 21. Stir until they become slightly softened, about 8 to 10 minutes.
  • 22. Add the flour, cinnamon, and salt.
  • 23. Stir the mixture until the liquid begins to thicken, about 2 minutes.
  • 24. Remove the skillet from the heat, and fold in the berries.
  • 25. Allow the mixture to completely cool before proceeding.
  • 26. While the filling is cooling, remove the dough from the refrigerator.
  • 27. Roll out on a lightly floured surface until 1/4 inch in thickness.
  • 28. Cut into squares of varying sizes, about 2 to 3 inches.
  • 29. Add the cooled filling to a pie pan of your choice.
  • 30. Place a rack in the middle position, and preheat the oven to 425f (168c).
  • 31. Arrange the dough squares in a random arrangement over the top.
  • 32. Chef's Note: Leave some space between the squares to allow steam to escape.
  • 33. Beat the egg.
  • 34. Brush the egg mixture over the crust.
  • 35. Sprinkle a bit of sugar over the top (optional).
  • 36. Place the pandowdy in the preheated oven and bake for 25 minutes.
  • 37. Reduce the temperature to 325f (128c)
  • 38. Bake for an additional 35 minutes, until the filling is bubbly.
  • 39. Chef's Note: If it looks like the crust is getting too brown, shield the top with a piece of foil.
  • 40. Remove from oven and serve warm... maybe with some nice vanilla ice cream. Enjoy.
  • 41. Keep the faith, and keep cooking.

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