Recipe courtesy of David Rosengarten
Apple and Dried Cranberry Pandowdy
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 380
- Total Fat
- 12
- Saturated Fat
- 7
- Carbohydrates
- 69
- Dietary Fiber
- 7
- Sugar
- 54
- Protein
- 2
- Cholesterol
- 34
- Sodium
- 28
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.