Everyone always asks me "What is Applepandowdy"? It is one of my favorite desserts to make in the fall after I have gone apple picking. I thought I would include a brief history and recipe for you to enjoy.
"Pandowdies were first made in the 1600s. Then, as in this recipe, a layer of wonderful batter similar to a soft biscuit dough covered the top. It was customary for the server to "dowdy the pan", in other words cut into the dessert with a spoon and stir the top and bottom together a bit before serving it." -Pilsbury Harvest Time Baking and Cooking Cookbook
|1 cup all-purpose flour||2 tablespoons lemon juice|
|1/4 cup sugar||2 tablespoons all-purpose flour|
|1 teaspoon baking powder||1 teaspoon ground cinnamon|
|1/4 teaspoon salt||1/2 cup maple syrup|
|1/2 cup butter cut in tiny pieces||1 tablespoon butter cut in tiny pieces|
|1/4 cup water||1 tablespoon sugar|
|6 cups apples, peeled, cored and sliced|
1. Heat oven to 400 F. Butter shallow 2 1/2 quart baking dish.
2. Dough: Mix 1 cup flour, 1/4 cup sugar, baking powder and salt in a medium bowl. With a pastry blender, cut in 1/2 cup butter until coarse crumbs form. Add water, stirring just to moisten.
3. Filling: Mix apples and lemon juice in a large bowl. Sprinkle with 2 tablespoons flour and cinnamon; toss. Transfer to a saucepan. Add maple syrup. Cook over medium heat, stirring occasionally, until heated through, 3-4 minutes. Spoon into prepared baking dish. Dot with 1 tablespoon butter.
4. Drop dough in rounded tablespoons over hot filling. Sprinkle with 1 tablespoon sugar.
5. Bake in 400 F oven for 35 minutes, until topping is golden brown. If topping browns too quickly, cover with foil. Serves 8.
Serve with whipped cream, if desired. -Family Circle Magazine, 4 August 1998