Pandowdy Apple

Drop dough by spoonfuls over sauce.

Pandowdy apple. If you love apple pie this is a pushy recipe Dear Reader. The name refers to the act of dowdying the crust that is breaking it up with a knife and pressing it into the bubbling juices midway through baking. Apple pandowdy or pan dowdy is a classic American dessert much like an apple pie.

Pandowdy sometimes written as pan dowdy is a dessert with an unknown origin. Details about the exact heritage of this dish seem to be a little fuzzy. Apple Pan Dowdy or Apple pandowdy is a baked apple pastry traditionally associated with Pennsylvania Dutch cooking with a recipe dating to according to Crea colonial times.

Its a lot like making a regular pie but what sets it apart is that you pull the partly-baked dessert out of the oven and disturb its just -firm crust allowing the juices from the fruity filling to overflow and caramelize into a sweet crispy layer when returned to the oven. Apple pandowdy is a maple flavored or molasses deep dish apple desert. A combination pie and.

Sprinkle with 12 teaspoon cinnamon. Forget making a pie crust just use a sheet of butter puff pastry for this wonderfully simple but delicious saucy apple pandowdy. Beat the eggs into the sugar butter and lemon mixture one at a time alternating with a little of the.

The name however has long been fun to use and the dessert to many is the ultimate in comfort food desserts. I added some extra flavor to mine by adding butterscotch flavors to the filling. Beat the softened butter and sugar together with an electric mixer until pale and fluffy add the lemon zest and beat to combine.

Preheat oven to 350F. Its a cross between an apple pie and an apple crisp a baked apple. An old-fashioned favorite the pandowdy is by definition a cooked fruit dessert sweetened with maple syrup or molasses and topped with a pie pastry.