Pennsylvania Dutch Apple Pandowdy
Pennsylvania Dutch Apple Pan Dowdy is a very old recipe dating back to colonial times. Mid-way through baking, the crust is pressed down into the pie, making it wet with juices.
Servings: 8
Ingredients
Apple Pandowdy Ingredients
- 6 apples peeled, cored (Use Gala or a mix with some granny smith)
- 1 tablespoon high quality cinnamon use less if you like (order here)
- dash freshly ground nutmeg order here
- 1/4 cup maple syrup order here
- 2 tablespoons unsalted butter order here
Pie Dough
- 1 1/2 cups all purpose flour order here
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 8 tablespoons unsalted butter
- 4 to 6 tablespoons iced cold water
- !Kitchen Tools
- Adjustable Pastry Cutter order here
- Cast Iron Pan order here
- Parchment Paper order here
- Nutmeg Grinder order here
- Food Processor order here
- Chef's Knife order here
Instructions
Apple Pandowdy
- Slice apple thins. Mix with cinnamon, nutmeg, lemon juice.Allow to sit at least 30 minutes. Do not drain off juices.
- Roll out pie dough onto floured parchment paper. Place in refrigerator for 15 minutes.
- Put in baking pan in a shallow layer, about two inches.
- Top with two tablespoons of butter, in small pieces.
- Take out pie dough.Cut pie dough into squares. Place on top of apples.
- Brush with milk. Sprinkle raw sugar or cinnamon sugar.
- Bake at 400 degrees for 20 minutes.
- Take out of oven, press pie dough into the juices of the apples.
- Put back into oven for 15-20 more minutes.
Pie Dough Recipe Instructions
- Cut butter into cubes. Freeze for 15 minutes.
- Mix flour, sugar, salt together in food processor.
- Add butter, Pulse for 10 seconds.
- Add water, using just enough until a dough is formed.
- Put into plastic bag. Refrigerate for 30 minutes.