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Pandowdy

Pandowdy is another of those oddly named but delicious New England desserts. This one is made with apples but rhubarb can also be used.

ingredients

serves 6
1 1/2 kg (3 lb) Cooking apples, peeled, cored and thinly sliced
1 1/2 tsp Ground cinnamon
3/4 tsp Grated nutmeg
1/4 tsp Salt
3 Tbs Black treacle or molasses
50 g (2 oz) 1/3 cup Brown sugar

for the pastry

175 g (6 oz) 1 1/2 cups Flour
1 tsp Baking powder
1/4 tsp Salt
50 g (2 oz) 4 Tbs Butter
5 Tbs Double (heavy) cream

method

1. Preheat the oven to fairly hot 190°C (Gas Mark 5, 375°F).

2. To make the pastry, sift the flour, baking powder and salt into a bowl. Add the butter, cut into small pieces and, using your fingertips, rub it into the flour until the mixture resembles fine breadcrumbs. Add the cream and mix it into the flour with a table knife. Mix and knead the dough until it is smooth, adding more cream if the dough is too dry. Shape into a ball and chill in the refrigerator while you prepare the filling.

3. Arrange about a third of the apples in a well-greased baking dish. Sprinkle over a third of the seasonings, then continue making layers until all the ingredients have been used up. Pour over the treacle or molasses and sprinkle over the sugar.

4. Remove the dough from the refrigerator and roll out until it is about 5 cm (2 in) larger than the baking dish. Dampen the edge of the dish with water, lift the dough on a rolling pin and lay over the dish. Crimp the edges to seal—do not stretch the dough as it will shrink during baking. Make a small slit in the centre.

5. Put the dish into the oven and bake for 40 minutes, or until the pastry is golden brown. Serve at once.

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