The Apple Pandowdy holds a cherished place in American culinary history, reminiscent of colonial times when resourcefulness in the kitchen was not just a skill but a necessity. This dessert, with its roots deeply embedded in the thriftiness of early American settlers, has evolved from a simple way to use up leftover bread or dough into a beloved treat that evokes the warmth of home and hearth. Unlike its more refined cousin, the apple pie, pandowdy’s charm lies in its rustic, homely presentation and the delightful messiness of its serving.
Table of Contents
Ingredients List
15 medium apples, peeled, quartered, and cored
1 cup all-purpose flour
1 cup granulated sugar
1 teaspoon double-acting baking powder
2 teaspoons ground cinnamon
¼ teaspoon salt
4 tablespoons shortening
1 teaspoon ground nutmeg
⅛ teaspoon ground cloves
4 tablespoons butter (½ stick)
1 egg, lightly beaten
¼ cup cold milk
⅔ cup dark molasses
Heavy cream for serving
Step-by-Step Instructions
Preparation:
Preheat your oven to 400°F (200°C).
Prepare the Apples: Slice the apples and arrange them in a large, buttered baking dish (10 inches in diameter and 3 inches deep). Sprinkle each layer with the sugar mixed with cinnamon, nutmeg, and cloves. Dot each layer with bits of butter.
Add Molasses: Drizzle the molasses over the layered apples.
Initial Baking: Bake the apples for 45 to 50 minutes, occasionally basting them with their juices. This helps to cook the apples until they’re almost tender.
Make the Dough: While the apples are baking, combine flour, baking powder, and salt in a bowl. Cut in the shortening until the mixture resembles coarse crumbs. Stir in the beaten egg and milk to form a soft biscuit dough.
Assemble for Final Bake: Once the apples are nearly tender, remove the dish from the oven. Drop spoonfuls of the dough around the edge of the dish in a ring, leaving the center open to showcase the bubbling apple mixture.
Final Baking: Return the dish to the oven and bake for about 15 minutes, or until the biscuits are golden brown and cooked through.
Serving Suggestions
Serve the Apple Pandowdy hot, straight from the oven, with a generous pour of heavy cream over each serving. The cream will mingle with the juices, creating a delightful sauce.
Tips and Variations
Customization: For a modern twist, consider adding a handful of cranberries or raisins among the apples for a tart contrast. If molasses isn’t to your taste, substitute with maple syrup or honey for a different depth of flavor. For a lighter version, use half-and-half instead of heavy cream.
Storage and Reheating: Store any leftovers in the refrigerator. Reheat in the oven at 350°F wrapped in foil to retain moisture, or microwave individual portions with a splash of water or cream.
Apple Pandowdy might not win any beauty contests, but its flavors are undeniably comforting, embodying the essence of American home cooking. It’s a dessert that tells a story of ingenuity and warmth, making it a perfect addition to any family gathering or a cozy night in.
Try this Apple Pandowdy recipe, and don’t hesitate to make it your own. Share your culinary adventures with us! Did you add a special ingredient or serve it in a unique way? Comment below or share your photos with #ApplePandowdy on social media.
Keywords:
#Apple Pandowdy Recipe,#Traditional American Desserts, #Fall Dessert Recipes,” #Rustic Apple Dessert,”
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