Thursday, July 22, 2010

Old fashioned apple pandowdy

Old fashioned apple pandowdy / Pandowdy de maçã à moda antiga

From the food-with-irresistible-names series: pandowdy. :)

You already know I choose recipes because of their unusual names, so no secrets here. And just to prove you I’m not that shallow, I can’t wait to try all the other desserts on the link the pandowdy came from. If you want to know more about pandowdies, Elle has a great post here, with a delicious recipe on the side.

Old fashioned apple pandowdy / Pandowdy de maçã à moda antiga

Old fashioned apple pandowdy
from here

1/3 cup molasses (not robust or blackstrap)
2 tablespoons water
2 teaspoons fresh lemon juice – I used lime juice
½ teaspoon grated nutmeg
½ teaspoon ground cinnamon
½ teaspoon pure vanilla extract
¼ teaspoon salt
5 Gala or Granny Smith apples (900 to 1.2kg / 2 to 2 ½ lb), peeled, cored, and cut into 1.25cm (½in) wedges
1 tablespoon all-purpose flour
½ cup (100g) sugar
2 tablespoons (28g) unsalted butter, cut into bits

Biscuit top:
2 cups (280g) all-purpose flour
1 tablespoon baking powder – oh, yes, that much
3 teaspoons sugar, divided
½ teaspoon salt
¾ stick (85g/6 tablespoons) cold unsalted butter, cut into 1.25cm (½in) pieces
1 cup (240ml) heavy cream plus additional for brushing
heavy cream, extra, to serve

Start by making the filling: preheat oven to 190°C/375°F with rack in middle. Stir together molasses, water, lemon juice, nutmeg, cinnamon, vanilla, and salt in a large bowl. Add apples and stir to coat, then stir in flour and sugar.
Transfer apple mixture to a buttered 22cm (9in) square baking pan and dot with butter. Bake, covered with foil, 25 minutes.
Now, make the biscuit top while filling bakes: whisk together flour, baking powder, 1 teaspoon sugar, and salt in a large bowl. Blend in butter with your fingertips until mixture resembles coarse meal. Add cream and stir with a fork just until a dough forms.
Turn out dough onto a lightly floured surface and knead 4 or 5 times to bring dough together. Pat or roll dough into a 20cm (8in) square. Brush with a little additional cream and sprinkle with remaining 2 teaspoons sugar.
Cover hot fruit with dough and bake, uncovered, until biscuit is just golden, about 20 minutes. Use a spoon to break up biscuit top and mix slightly with filling, drizzling some of apples and liquid over biscuit.
Continue to bake until apples are tender and biscuit is golden brown in spots, 5 to 10 minutes more. Cool to warm, about 20 minutes. Serve with cream.

Serves 6 – I halved the recipe above, used 3 Gala apples and a 20cm (8in) round flan dish


jue said...

looks yum

Jess @ Sugar High said...

I could eat that whole thing in one sitting! YUM!!

Unknown said...

If I could pick one food blogger to cook for me - IT WOULD BE YOU!

M. said...

I would like you to cook for me, too!!!
this is so gorgeous!!!

Kathleen said...

This looks fabulous!!!

Snooky doodle said...

I ve never heard of this recipe but it surely looks good :)

Elle said...

Oh, it looks wonderful! thanks for the link, too. this makes me want to run out and buy apples--and make this right away! I'm so in the mood for apple/Autumn desserts.


Patricia Scarpin said...

Jue, thank you!

Jess, I could, too! :D

Jennifurla, you put a smile on my face, darling!

M., and you put a smile on my face, too!

Kathleen, thank you!

Natalie, it was my first, too! Thank you!

Elle, thank you for stopping by! I'll be trying your berry version very soon!

eatme_delicious said...

Mmm the biscuit topping looks so perfect! I think I would just pick it off and leave the fruit. ;)

Marisa said...

Pandowdy. Pandowdy. Pandowdy. Yeah, I'm going to be repeating this for the rest of the day - just a darn cool word!

Anonymous said...

I recently went apple picking and had gone a little overboard with the amount of apples I collected. While I wanted to use them for baking, I also wanted to do something other than the tradition apple pie, so I tried this recipe. IT IS AMAZING! To be honest, I may never go back to plain old apple pie after this incredibly delicious creation! I served it hot with some butter pecan ice cream on top and boy was it good!

My only suggestion would be to add some walnuts or pecans to the apple mixture or on top of the crust. I think the little extra crunch of the nuts would be a great addition.

Thanks for this gem of a recipe...I will be making it often!

Patricia Scarpin said...

Ashley, thank you! I'm a crust kind of gal, too! :D

Marisa, don't you just love the word? Me too! :D

Hi, Anonymous!
I'm so, so glad to hear you liked the recipe, thank YOU for letting me know how it turned out!
Butter pecan ice cream? Where do I sign? :D
Love the idea of adding nuts to the topping, tks for sharing!
And leave your name next time, I would love that!

Related Posts with Thumbnails