Apple Pandowdy With Puff Pastry

Preheat oven to 400 degrees.

Apple pandowdy with puff pastry. Bake pandowdy until pastry is puffed and golden around edges 2530 minutes. Top with pieces of puff pastry then brush pastry with remaining brown butter. Reduce oven temperature to 350 and continue to bake until juices are thick and bubbling and.

Brush top with egg and sprinkle with raw sugar. A little bit of ginger cinnamon lemon and vanilla. Drizzle all but 2 Tbsp.

Add sugar molasses flour cinnamon ginger pepper and salt. Pour into pan spreading evenly. Unfold puff pastry sheet on a cutting board.

Lower the temp to 350F and bake until the juices are thick and bubbling and pastry is brown all over. In an extra-large bowl combine. Brown butter over apples.

Its baked spiced apples and brown butter downstairs and flaky shingles of haphazard puff pastry upstairs. If using an oven safe skillet place the pastry over the apples and press down gently to secure tucking the sides of the pastry under the apples as best you can. Whisk apple juice lemon juice and cornstarch in small bowl until smooth.

Bake until pastry is puffed and golden around edges about 2530 minutes. Use a sharp knife to make five small randomly placed slits in the. Apple Pandowdy or Pan Dowdy is a North American recipe from colonial times for a simple and rough apple pie.