Apple and Dried Cranberry Pandowdy

Yield:
6 servings
Level:
Easy
Ingredients
  • 1/2 recipe flaky pie dough
  • 3 tablespoons light molasses
  • 1/3 cup firmly packed light brown sugar
  • 3 tablespoons all-purpose flour
  • 8 Golden delicious apples, peeled, cored and sliced
  • 1/2 cup dried cranberries
  • 2 teaspoons grated lemon peel
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons grated gingerroot
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground clove
  • 3 tablespoons cold unsalted butter, cut into bits
  • 2 tablespoons heavy cream
  • 2 tablespoons cinnamon sugar
  • Heavy cream as an accompaniment
Directions
  • Preheat oven to 400 degrees F. Make pastry and chill 30 minutes.

  • In large heavy saucepan combine molasses, sugar, flour, apples, cranberries, spices, lemon peel and 3 tablespoons of butter. Bring to boil and simmer 15 minutes, stirring occasionally, or until apples are softened. Transfer to a 2-quart baking dish and dot with butter.

  • On a lightly floured surface roll out pastry into a round about 1/8-inch thick and trim it so that it will just fit inside the baking dish. Cover fruit with pastry, brush with cream and sprinkle with sugar. With the point of a small sharp knife cut three steam vents in the center of the crust. Bake for 25 to 30 minutes, or until golden brown.

  • Remove baking dish from oven and with a sharp knife cut the crust and fruit into 2-inch pieces, pushing crust into fruit with back of a spatula so that juices bubble up over top of crust. Bake 15 minutes more. Serve warm with cream.


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