#4 Apple Pandowdy

This recipe taught me what a “pandowdy” is. Very much like a cobbler or a pie, it is fruit on the bottom with a thick later of biscuit “crust” over the top, rolling with the fruit it tops. The image from the cover of the book is in fact a pandowdy.

It was very easy to make, much easier than a pie because the crust that overlays the top was simpler than a pie crust. Which is a good thing because I was in a great hurry! So much that I forgot to take half the pictures. 😛

I apparently forgot to take a picture of the ingredients! Here are the dry ingredients mixed, just flour, sugar, and salt.

I apparently forgot to take a picture of the ingredients! Here are the dry ingredients mixed, just flour, sugar, and salt.

Cold butter tossed in

Cold butter tossed in

After a lot of work, the butter was fully blended in with a pastry blender

After a lot of work, the butter was fully blended in with a pastry blender

After adding milk and shaping it into a ball/square

After adding milk and shaping it into a ball/square

Tossing the apples with cinnamon, lemon juice, sugar, salt, and vanilla.

Tossing the apples with cinnamon, lemon juice, sugar, salt, and vanilla.

After rolling out the dough to a diameter just shy of the size of the pan, this is the pandowdy fully baked and cooling

After rolling out the dough to a diameter just shy of the size of the pan, this is the pandowdy fully baked and cooling, ready to eat with some vanilla ice cream 🙂 I might add some turbinado sugar to the top of the dough next time

DSCF6373

It was very yummy with some ice cream. A great alternative to apple pie if you’re not up for dealing with the complications of crust, pandowdies are much simpler and easier.

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One Response to #4 Apple Pandowdy

  1. I learned something new 😀 looks great!

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