apple pandowdy

this apple pandowdy recipe is so delicious that we’re just going to have to say…cobbler: you’ve been warned. however, when you buy something through the retail links below, we earn an affiliate commission. preheat oven to 425â°. butter in a small saucepan over medium heat, swirling often, until bubbling and golden, about 5 minutes; set aside. stand them upright and slice down along core, working all the way around to remove big lobes of flesh. transfer apples to a large bowl. cut lemon in half and squeeze juice from zested half over apples, catching any seeds. toss apple mixture until combined, then transfer to a shallow 3-qt. drizzle all but 2 tbsp. dust cutting board with a light coating of flour and unfold puff pastry on floured surface. cut puff pastry into irregular 1″ pieces (any shape is fine).

arrange pieces of puff pastry over apples, overlapping but spreading to cover almost completely. bake pandowdy until pastry is puffed and golden around edges, 25–30 minutes. reduce oven temperature to 350â° and continue to bake until juices are thick and bubbling and pastry is brown all over, 30–35 minutes longer. cover loosely with foil and store at room temperature. absolutely delicious, easy, and tastes like you put more work in it than you actually did! only sub i made was swapping the 2tsp of cinnamon for 2tsp of apple pie spice, and i’ll definitely continue to do that in the future. this was an absolute hit and so easy! great to have a low fuss recipe for the holidays. love this when i want baked apples but don’t want to make a whole dough thing. then i egg-washed the pastry on top (i ran out of butter, again, don’t ask) and it got super golden brown /crispy awesome. shoo fly pie and apple pan dowdy make your eyes light up and your tummy say howdy… just couldn’t resist sharing and i want to make this really soon!

crust: in a food processor, pulse flour, sugar, and salt until combined. drizzle 3 tablespoons water over mixture; pulse several times to combine. add more water, 1 tablespoon at a time, and pulse until mixture holds together when pinched. refrigerate at least 1 hour and up to overnight. transfer to a parchment-lined baking sheet.

filling: preheat oven to 425 degrees. in a large bowl, toss together apples, lemon juice, brown sugar, flour, and spices. transfer to a shallow 2-quart baking dish. arrange dough squares in a patchwork design over apples, overlapping as needed to cover apples almost completely. reduce oven temperature to 350 degrees and continue baking until flaky and golden brown all over and juices are bubbling in center, 40 to 45 minutes more. using the back of a metal spatula, gently press down on dough so it is slightly submerged under apples.

ingredients 1 cup packed brown sugar 1-1/4 cups all-purpose flour, divided 1/2 teaspoon salt, divided 1 cup water 1 teaspoon lemon juice 2 teaspoons spiced apples, baked underneath a layer casual layer of sugar-rolled puff pastry, make this pandowdy the easiest fall dessert ever. ingredients 1 1/2 cup all-purpose flour, plus more for dusting 1/4 teaspoon salt 1 stick plus 1 tablespoon cold unsalted butter, cubed 1/4 cup ice water 6, what is pandowdy, what is pandowdy, apple pan dowdy in cast iron skillet, bisquick apple pan dowdy, betty crocker apple pan dowdy.

ingredients 3 1/2 pounds tart, firm baking apples, such as granny smith or northern spy 2 tablespoons fresh lemon juice (from 1 lemon) 2/3 cup packed light- apple pandowdy, or pan dowdy, is a classic american dessert, similar to an an apple pie. popular in the 1800s and early 1900s, this dessert is an old-fashioned favorite, the pandowdy is, by definition, a cooked fruit dessert sweetened with maple syrup or molasses and topped with a pie pastry. the name, blueberry pandowdy, peach pandowdy recipe, what is shoofly pie and apple pan dowdy.

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