Pioneer Woman Apple Pandowdy Recipes

APPLE CRISP

Steps:

• For the apples: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch glass baking dish with butter.
• Arrange the apple slices in the prepared baking dish in an even layer. In a bowl, mix together the granulated sugar, flour, cinnamon and salt. Sprinkle the mixture over the apples, then pour 1/2 cup water over top.
• For the topping: In a separate bowl, mix the flour, oats, brown sugar, baking powder, baking soda and a pinch of salt. Stir while drizzling in the melted butter. Sprinkle the topping in an even layer over the apples.
• Bake until the topping is slightly crisp and golden brown, about 43 minutes. Serve warm or at room temperature on its own, with ice cream or with frozen custard.

CLASSIC APPLE PANDOWDY

Steps:

• Preheat oven to 400 degrees. In a large bowl, combine apples and lemon juice. Toss to combine. Add sugar, molasses, flour, cinnamon, ginger, pepper, and salt. Toss to combine. Pour into a 9-inch square baking dish, and dot top with butter; set aside.
• On a lightly floured work surface, roll dough into a 10-inch square. Drape over apples, tucking pastry in and down around the edges. Cut a few vents in crust to allow steam to escape. If desired, brush with cream.
• Bake until crust is set and beginning to brown, about 40 minutes. Remove from oven, and with a spatula or a knife, cut crust into 2-inch squares. Push some of the pieces back down into the apple juices. Return to oven until juices are bubbling and the crust is golden brown and crisp, 10 to 20 minutes more. Remove from oven and let stand for 15 minutes before serving. Serve warm, drizzled with cream.

APPLE PAN DOWDY

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.

APPLE PANDOWDY

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.

APPLE PANDOWDY AN EARLY COLONIAL DESERT -(PIE) FROM THE PENN. DUTCH

Steps:

• 1. Roll out your pastry to a 15x11 inch rectangle, brush with some of the 1/4 inch cup of melted butter.Fold in half. Brush with more butter, fold again and seal the edges. Repeat rolling again,brushing with butter and folding. Chill pastry. Mix together the sugar,cinnamon, nutmeg and salt, toss it with the apple slices., and place in a 13x9x2 inch baking dish. Combine molasses, water, and the 3 Tablespoosof melted butter. Pour over the apples. Roll pastry to a 15x11 inch rectangle. Place over apples, turn edges in and flute. Bake at 400 for 10 minutes. Reduce heat to 325 and bake 30 minutes more. Remove from oven and "DOWDY" the crust by cutting through the crust and apples with a sharp knife.. Return pandowdy to oven for 10 minutes more. Serve warm. Serves 6-8
• 2. Thank you Shirley D. for this great Colonial Pennsylvania Dutch recipe. Please send the picture you have. And a big "Hello" to my Sister-in-Law Carmilita C. She is Pennsylvania Dutch, and was raised in Penn. And proud of it! You go gal!!

APPLE PANDOWDY

Steps:

• In a food processor, pulse together the flour, sugar and salt until combined.
• Scatter the butter over the top and pulse until the butter is throughly cut through the dry ingredients and the mixture resembles coarse cornmeal, about 15 pulses.
• With the machine running, add the egg through the feed tube and continue to process until the dough just comes together around the processor blade, about 12 seconds.
• Turn the dough and any crumbs onto a sheet of plastic wrap and flatten into a 6 inch/15cm disk. Wrap the dough tightly in the plastic wrap and refrigerate for at least 1 hour. (Wrapped dough can be refrigerated for up to 2 days or frozen for up to 1 month. If frozen, let dough thaw completely on counter before rolling.)
• Before rolling the dough, let it soften slightly at room temperature until malleable but still cold, 5 to 10 minutes. Roll out the dough to an 11 inch/28 cm circle between 2 sheets of parchment paper. Peel off the top sheet of parchment, and using a pizza cutter, cut the dough into 6 strips, then make 6 perpendicular cuts to form squares. (Pieces around edges of dough will be smaller.) Slide the sheet of dough onto a rimless (or inverted) baking sheet, cover with plastic wrap, and refrigerate until firm, at least 30 minutes. Meanwhile, prepare the topping.
• Adjust oven rack to middle position and heat oven to 200C/ 400F.
• In a large bowl, toss the apples, sugar, cinnamon, and salt together to combine.
• Melt the butter in an oven-safe 10-inch skillet over medium heat. Continue to cook, stirring and scraping bottom of the skillet with a spatula, until milk solids are dark golden brown and butter has a nutty aroma, 1 to 2 minutes. Be careful not to burn. Add the apple mixture, give it a stir to coat it with the butter, cover, and cook, stirring occasionally, until apples become slightly pliable and release their juice, about 10 minutes. Do not overcook.
• In a measuring cup with a spout (or medium bowl) whisk together the cider (or reduced apple juice), cornstarch, and lemon juice until no lumps remain. Add the cider mixture to the skillet; stirring it in to combine. Bring to a simmer and cook, uncovered, stirring occasionally, until sauce is thickened, about 2 minutes. Remove the skillet from the heat, and press lightly over the apples to form an even layer.
• In a small bowl, combine together the sugar and cinnamon. Working quickly, shingle the dough pieces in a random fashion over apple filling until mostly covered, overlapping as needed. Brush the dough pieces with the egg wash and sprinkle with the cinnamon sugar.
• Bake until the crust is slightly puffed and beginning to brown, about 15 minutes. Remove the skillet from the oven, and using the back of a large spoon, press down in center of the crust until some of the juices come up over top of crust. Repeat four more times around the skillet. This step of disturbing the crust, or "dowdying," allows juices from the filling to rise over the crust and caramelize as the dessert continues to bake. Make sure all apples are submerged and return the skillet to the oven. Continue to bake until crust is golden brown, about 15 minutes longer.
• Allow to cool down slightly then serve with vanilla ice cream, spooning extra sauce over top.

APPLE PANDOWDY

Steps:

• Put chopped apples in a large mixing bowl and toss with lemon juice. Whisk together the brown sugar, cinnamon, nutmeg, cornstarch and salt. Pour over apples and toss again. Spray a round baking dish (could use a 9 x 9 square dish) with cooking spray and pour in the apples. Sprinkle on vanilla extract and maple syrup. Cut butter up in small pieces over the apples. Put pie crust on and cut 3 slits in top. (I use a Pillsbury frozen pie crust but you could make your own).
• Place in preheated 400 degree oven for 30 - 35 minutes. Remove from oven and cut pie crust into small squares. Press the crust down into the pie filling. (You can use a spoon, spatula or whatever is convenient for you). Lower oven temperature to 350 degrees and return to oven for 30 - 35 more minutes until brown on top. Serve with ice cream on top

MIXED FRUIT PANDOWDY

Steps:

• Preheat the oven to 400 degrees F.
• In a large mixing bowl combine the apples, pears, nectarines, plums, strawberries, and blackberries with the lemon juice and cornstarch and toss to combine. Add 1/2 cup sugar, cloves, nutmeg, and salt and stir well. Butter a deep pie dish or a 9 by 12-inch baking dish with 1/2 tablespoon of the butter. Transfer the fruit mixture to the buttered dish, and dot the top of the fruit mixture with the remaining tablespoon of butter.
• Bake the fruit, uncovered, about 30 minutes. Remove from the oven and let cool 15 to 20 minutes before serving.

APPLE CRUMBLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Pile sliced apples in an 8x10-inch casserole dish. Mix water and lemon juice together and sprinkle over apples.
• Combine sugar, flour, cinnamon, nutmeg, and salt in a mixing bowl. Mix well using an electric mixer. Add butter pieces and mix until clumpy. Pour over apples, spreading to cover all but the outer edges.
• Bake in the preheated oven until bubbly and golden, about 45 minutes. Let cool slightly to thicken before serving in bowls.

APPLE PANDOWDY WITH BLACKBERRIES

Steps:

• 1. Preheat the oven to 425˚F. Spray an 8 x 11-inch baking pan with cooking oil. Place on a rimmed baking sheet.