Photo: Apple Pandowdy Recipe
Ingredients
- 4 apples, Granny Smith, peeled, cored and sliced
- 1 lemon, juiced
- 2 teaspoons cornstarch
- Pinch salt
- 1/2 cup plus 1 tablespoon sugar or maple syrup
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/4 cup orange liqueur (recommended: Grand Marnier)
- Basic Sweet Pie Crust, recipe follows
- Whipped cream, for serving
- Caramel ice cream, for serving
Directions
Preheat the oven to 400 degrees F.
In a large mixing bowl combine the apples with the lemon juice, cornstarch, and salt and toss to combine. Add 1/2 cup sugar, nutmeg, and cinnamon and stir well. Toss with the orange liqueur. Transfer to a heated, large skillet.
On a lightly floured surface, roll the pie crust to a thickness of 1/8-inch and transfer to the top of the fruit mixture. Trim the edges flush with the edges of the skillet. Using the tip of a sharp knife, cut several steam vents in the top of the pie crust. Bake the pandowdy uncovered for 30 minutes.
Remove the pandowdy from the oven and reduce the oven temperature to 350 degrees F. Use the edge of a metal spatula to cut the crust into 1-inch squares, then press the crust down into the filling. Return the pandowdy to the oven and bake until golden brown, about 30 minutes longer. Let cool 15 to 20 minutes before serving.
Serve the pandowdy warm, with a dollop of whipped cream and a scoop of caramel ice cream.
Basic Sweet Pie Crust:
8 ounces all purpose flour, about 1 1/2 cups plus 2 tablespoons
1 tablespoon sugar
1/2 teaspoon salt
1 stick (1/4 pound) cold butter, cut into 1/4-inch pieces
2 tablespoons solid vegetable shortening
3 tablespoons ice water
Sift the flour, sugar, and salt into a large bowl. Using your fingers, work in the butter and shortening until the mixture resembles coarse crumbs. Add 2 tablespoons of ice water and work with your fingers until the water is incorporated and the dough comes together. Add more water as needed to make a smooth dough, being careful not to over mix. Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes before using.
Yield: 1 (9 or 10-inch) pie crust
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By jkb1231_3558638
South Yarmouth, MA
on March 18, 2009
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I made this in my cast iron skillet and it was easy cleanup. I didn't have any Grand Marnier or orange liquer... so I substituted Bailey's for a caramel flavor. It came out wonderful. The pie crust recipe is now my favorite. It was sweet and flaky. I will definitely keep making this recipe!!!!
By tyler6269_10381902
North Charlesto...
on May 16, 2008
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This is a extreemly good dish and may i put in if you would enjow a kick in the recipe put in a pinch of cinimon
By forhim514_2398235
Selden, NY
on October 22, 2006
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I made this with Pillsbury Pie Crust, and it came out awesome. The flavor of the apples was really good. I didn't put it in the pan though, I just put it straight into a pie plate and it turned out great!
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