Best 2 Apple Pandowdy An Early Colonial Desert Pie From The Penn Dutch Recipes
In the realm of Colonial American desserts, Apple Pandowdy stands as a testament to the culinary ingenuity of the early settlers. This humble yet delightful pie, hailing from the Pennsylvania Dutch community, embodies the spirit of resourcefulness and simplicity that defined the era. With its rustic charm and burst of apple-cinnamon flavors, Apple Pandowdy is a journey through time, inviting modern-day bakers to experience a slice of history. This article presents a collection of Apple Pandowdy recipes that capture the essence of this classic dessert, ranging from traditional interpretations to contemporary twists. Whether you prefer a flaky crust or a tender biscuit topping, these recipes offer a diverse exploration of the Pandowdy's timeless appeal. Embark on a culinary adventure and discover the secrets behind this beloved pie, savoring the moment as the sweet aroma of apples and spices fills your kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
APPLE PANDOWDY
This apple pandowdy, which comes from a very old cookbook, is tangy and delicious. -Doreen Lindquist, Thompson, Manitoba
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 9 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 260 calories, Fat 7g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 304mg sodium, Carbohydrate 47g carbohydrate (33g sugars, Fiber 2g fiber), Protein 3g protein.
APPLE PANDOWDY
This classic American dessert from the 19th century is "dowdied" up when dough is cut into pieces instead of being left whole.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h20m
Number Of Ingredients 15
Steps:
- Crust: In a food processor, pulse flour, sugar, and salt until combined. Add butter; pulse until mixture resembles coarse meal, with some pea-size pieces remaining. Drizzle 3 tablespoons water over mixture; pulse several times to combine. Add more water, 1 tablespoon at a time, and pulse until mixture holds together when pinched. Shape dough into an 8-inch square and wrap in plastic. Refrigerate at least 1 hour and up to overnight.
- On a lightly floured surface, roll out dough 1/4 inch thick. Cut dough into about 20 squares (about 1 to 1 1/2 inches each). Transfer to a parchment-lined baking sheet. Refrigerate while making filling.
- Filling: Preheat oven to 425 degrees. Peel, quarter, and core apples, then cut into 1/2-inch-thick wedges. In a large bowl, toss together apples, lemon juice, brown sugar, flour, and spices. Transfer to a shallow 2-quart baking dish. Drizzle with 4 tablespoons melted butter.
- Arrange dough squares in a patchwork design over apples, overlapping as needed to cover apples almost completely. Brush remaining 2 tablespoons melted butter over squares; sprinkle with granulated sugar. Bake until beginning to brown around edges, about 30 minutes. Reduce oven temperature to 350 degrees and continue baking until flaky and golden brown all over and juices are bubbling in center, 40 to 45 minutes more. Using the back of a metal spatula, gently press down on dough so it is slightly submerged under apples. Let cool at least 30 minutes. Serve, with vanilla ice cream, if desired.
Tips:
- Choose the right apples: Use a variety of apples that will hold their shape when cooked, such as Granny Smith, Honeycrisp, or Braeburn.
- Peel and slice the apples thinly: This will help them cook evenly.
- Use a mixture of spices: Cinnamon, nutmeg, and allspice are classic choices for apple pandowdy, but you can also add other spices to taste, such as cardamom or ginger.
- Don't overcook the apples: They should be tender but still hold their shape.
- Use a deep-dish baking dish: This will help to prevent the pandowdy from boiling over.
- Serve the pandowdy warm with a scoop of vanilla ice cream or whipped cream: This is the traditional way to enjoy apple pandowdy.
Conclusion:
Apple pandowdy is a classic early Colonial dessert that is still enjoyed today. It is a simple dish to make, and it is a great way to use up fresh apples. The combination of sweet apples, spices, and flaky pastry is irresistible. Whether you serve it warm with a scoop of ice cream or at room temperature, apple pandowdy is sure to be a hit.
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