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