Authentic Apple Pandowdy
This is truly an authentic recipe for the beautifully scented classic. I added cranberries to give it just a tad of tartness and what a perfect marriage! Many so-called New England chefs will tell you that the real pandowdy used a biscuit topping, which is patently false! Real Yankee Pandowdy used a dryer and thicker than usual crust so that it stays crisp when "dowdied" into the perfectly spiced pan of apples. See NOTE.
For 4 people
- 5 apples
- 1/2 cup dried cranberries
- 1 tablespoon cornstarch
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon dried cloves
- 1 cup maple syrup
- 1/2 cup molasses
- 2 tablespoons butter or margarine
- 1 cup flour
- 2 tablespoons cold butter
- 1 tablespoon sugar
- 3 tablespoon cold water
Authentic Apple Pandowdy Directions
- Preheat oven to 350-degrees F. Peel, halve and core apples. Dice each into about 1-inch pieces, each about a 1/2-inch in thickness. Place diced apples in an 8-inch square pan and sprinkle cranberries over the top.
- In a medium bowl, mix cornstarch with 1 tablespoon water until smooth. Add maple syrup, molasses, cinnamon, nutmeg and cloves, stirring until thoroughly combined. Pour over apple mixture and dot the top with butter.
- Make dough by putting flour and sugar in a bowl. Cut in butter with a fork until it resembles crumbs. Add water and continue "mashing" with the fork until it comes together. It will be very dry, but that is what you want.
- Use your fingertips to finish mixing dough until it is able to form one single mass, adding a teaspoon at a time more water if needed.
- Using 2 large pieces of film wrap, place dough onto one and cover with the other. Roll out until the size of the pan, more or less. Place dough on top of apple mixture and sprinkle additional sugar evenly over the top. Spoon some milk over the top, rubbing it in until the dough is completely wet.
- Bake 30 minutes, pull out oven rack and cut the dough into the pan with a utensil of any kind. Continue cooking an additional 30 minutes, or until apples are tender. Remove from oven to serve hot as is, a scoop of ice cream or room temperature vanilla sauce over the top.
- NOTE: You want the crust so dry that it just barely holds together and it is about twice as thick as usual pie crusts. Don't worry about having enough crust to cover the top or if it doesn't hold together, you don't need it to, nor was it ever meant to, entirely cover the top. You need to let some steam out in order for it to form the best tasting pandowdy glaze you will find anywhere.