Apple Pandowdy* |
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Prep/cook time: 2 hrs 40 mins.
Makes 8 servings. Recipe from foodandwine.com. Ingredients 1 1/2 cup all-purpose flour, plus more for dusting 1/4 teaspoon salt 1 stick plus 1 tablespoon cold unsalted butter, cubed 1/4 cup ice water 6 large apples— (mix of Granny Smith, Pink Lady and Golden Delicious) peeled, cored and cut into 1-inch chunks or thinly sliced 2 tablespoons fresh lemon juice 1 cup sugar 1/4 teaspoon cinnamon Poppy seeeds (optional) Nutritional info per serving Calories 368 Total Fat 12g 15% Saturated Fat 7g 37% Cholesterol30mg 10% Sodium 158mg 7% Carbohydrates 66g 24% Dietary Fiber 5g 17% Total Sugars 43g Protein 3g Vitamin D 8mcg 40% Iron 2mg 10% Potassium 212mg 5% |
Directions
*Photo does not accurately represent the recipe.
- In a food processor, pulse 1 1/4 cups of the flour and the salt. Add 1 stick of the butter and pulse until it is the size of peas. Drizzle on the ice water and pulse until evenly moistened crumbs form; turn out onto a surface and form into a ball. Flatten into a disk, wrap in plastic and refrigerate until firm.
- Preheat the oven to 375°. Set a baking sheet on the bottom rack. In a bowl, toss the apples, lemon juice, sugar, the remaining 1/4 cup of flour and the cinnamon.
- Spread the apple filling in an 8-by-11-inch baking dish and dot with the remaining 1 tablespoon of cubed butter. On a floured surface, roll out the dough 1/8-inch thick and cut it into 2-inch squares. Arrange the squares of dough in a patchwork pattern over the apples, pressing them onto the edge of the baking dish and leaving a few openings for steam to escape.
- Bake the pandowdy in the center of the oven for 1 hour and 10 minutes, until the crust is golden. Let the pandowdy cool for at least 4 hours before serving.
*Photo does not accurately represent the recipe.
