APPLE PANDOWDY

APPLE PANDOWDY (for six)

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For the fruit filling:

1/3 cup molasses (not robust or blackstrap)

2 tablespoons water

2 teaspoons fresh lemon juice

½ teaspoon grated nutmeg

½ teaspoon ground cinnamon

½ teaspoon pure vanilla extract

¼ teaspoon salt

5 Gala or Granny Smith apples (2 to 2-½ pounds), peeled, cored and cut into ½ inch wedges

1 tablespoon all-purpose flour

½ cup sugar

2 tablespoons unsalted butter, cut into bits

 

For the biscuit top:

2 cups all-purpose flour

1 tablespoon baking powder

3 teaspoons sugar, divided

½ teaspoon salt

¾ stick cold unsalted butter, cut into ½ inch pieces

1 cup heavy cream, plus additional for brushing


  1. Make the fruit filling: Preheat oven to 375* with rack in the 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.
  1. Transfer apple mixture at a 9-inch square baking pan and dot with butter. Bake, covered with foil, 25 minutes.
  1. Make 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 until a dough forms.
  1. Turn out dough onto a lightly floured surface and knead 4 or 5 times to bring dough together. Pat or roll dough into an 8 inch square.  Brush with a little additional cream and sprinkle with remaining 2 teaspoons sugar.
  1. Finish pandowdy: 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 the apples and liquid over the biscuit.
  1. 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. 

 

from Gourmet Magazine,  August, 2009

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