Apple Blueberry Pandowdy Recipes

APPLE PANDOWDY

Steps:

• In a saucepan, combine brown sugar, 1/4 cup flour and 1/4 teaspoon salt. Add water and lemon juice; cook and stir over medium heat until thick. Cover and set aside. , In a bowl, combine baking powder and remaining flour and salt. Cut in 3 tablespoons butter. Add the milk and mix just until moistened (a few lumps will remain); set aside. , Arrange apples in a 1-1/2-quart baking dish; sprinkle with 1/2 teaspoon cinnamon. Add nutmeg, vanilla and remaining butter to sauce; pour over apples. Drop dough by spoonfuls over sauce. Combine remaining cinnamon and coarse sugar; sprinkle over dough. Bake at 350° until top is brown and apples are tender, about 55 minutes. Serve warm, with whipped cream if desired.

APPLE & BLUEBERRY PANDOWDY

Steps:

• 1. THE CRUST
• 2. Gather your ingredients.
• 3. Place the almonds and sugar into a food processor, fitted with an S-blade.
• 4. Using 1-second pulses, pulse until finely ground.
• 5. Chef's Note: There is a fine line between finely ground, and making peanut butter. If you use 1-second pulses, you're controlling the process. I you just turn the food processor on and let it grind away, you are probably going to wind up with almond butter.
• 6. Add the flour, and salt.
• 7. Pulse the mixture to combine.
• 8. Take the cubed and chilled butter, and drop into the bowl of the food processor.
• 9. Give the mixture several 1-second pulses until the butter is reduced to pea-sized bits.
• 10. Add the ice water, one tablespoon at a time, and pulse each time, until the mixture comes together.
• 11. Chef's Note: Depending on the flour, the humidity, and other factors, the dough might come together after 3 tablespoons of water... 5 tablespoons of water, or even more. You don't want it sticky, you just want it to come together.
• 12. Shape the dough into a flattened round.
• 13. Chef's Note: Knead the dough on a lightly floured surface, to incorporate any dry ingredients.
• 14. Cover in cling film, and place in the refrigerator for a minimum of 1 hour.
• 15. THE FILLING
• 16. Gather your ingredients.
• 17. Peel the apples, and then cut into 1/2-inch pieces.
• 18. Add them to a bowl, and toss with the sugar and the lemon juice.
• 19. Add the butter to a large skillet, over medium to medium-high heat.
• 20. When the foaming subsides add the apples.
• 21. Stir until they become slightly softened, about 8 to 10 minutes.
• 22. Add the flour, cinnamon, and salt.
• 23. Stir the mixture until the liquid begins to thicken, about 2 minutes.
• 24. Remove the skillet from the heat, and fold in the berries.
• 25. Allow the mixture to completely cool before proceeding.
• 26. While the filling is cooling, remove the dough from the refrigerator.
• 27. Roll out on a lightly floured surface until 1/4 inch in thickness.
• 28. Cut into squares of varying sizes, about 2 to 3 inches.
• 29. Add the cooled filling to a pie pan of your choice.
• 30. Place a rack in the middle position, and preheat the oven to 425f (168c).
• 31. Arrange the dough squares in a random arrangement over the top.
• 32. Chef's Note: Leave some space between the squares to allow steam to escape.
• 33. Beat the egg.
• 34. Brush the egg mixture over the crust.
• 35. Sprinkle a bit of sugar over the top (optional).
• 36. Place the pandowdy in the preheated oven and bake for 25 minutes.
• 37. Reduce the temperature to 325f (128c)
• 38. Bake for an additional 35 minutes, until the filling is bubbly.
• 39. Chef's Note: If it looks like the crust is getting too brown, shield the top with a piece of foil.
• 40. Remove from oven and serve warm... maybe with some nice vanilla ice cream. Enjoy.
• 41. Keep the faith, and keep cooking.

BLUEBERRY PANDOWDY

Steps:

• Preheat oven to 375 degrees.
• In a mixing bowl, whip the cream until stiff peaks form. In a separate bowl, blend together the flour, baking powder and salt. Fold in the heavy cream until just combined. On a lightly floured surface, roll out the dough to 1/2-inch thickness. Set aside. In a separate bowl, toss the blueberries with the cinnamon, nutmeg and sugar. Transfer to a 9-inch baking dish and drizzle with molasses and butter pieces. Top with dough and tuck into the mixture. Cut vents in the top of the dough. Bake for 30 minutes or until golden. Serve with whipped cream sweetened with molasses.

APPLE AND DRIED CRANBERRY PANDOWDY

Steps:

• Preheat oven to 400 degrees F. Make pastry and chill 30 minutes.
• In large heavy saucepan combine molasses, sugar, flour, apples, cranberries, spices, lemon peel and 3 tablespoons of butter. Bring to boil and simmer 15 minutes, stirring occasionally, or until apples are softened. Transfer to a 2-quart baking dish and dot with butter.
• On a lightly floured surface roll out pastry into a round about 1/8-inch thick and trim it so that it will just fit inside the baking dish. Cover fruit with pastry, brush with cream and sprinkle with sugar. With the point of a small sharp knife cut three steam vents in the center of the crust. Bake for 25 to 30 minutes, or until golden brown.
• Remove baking dish from oven and with a sharp knife cut the crust and fruit into 2-inch pieces, pushing crust into fruit with back of a spatula so that juices bubble up over top of crust. Bake 15 minutes more. Serve warm with cream.

APPLE PANDOWDY

Steps:

• Crust: In a food processor, pulse flour, sugar, and salt until combined. Add butter; pulse until mixture resembles coarse meal, with some pea-size pieces remaining. 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. Shape dough into an 8-inch square and wrap in plastic. Refrigerate at least 1 hour and up to overnight.
• On a lightly floured surface, roll out dough 1/4 inch thick. Cut dough into about 20 squares (about 1 to 1 1/2 inches each). Transfer to a parchment-lined baking sheet. Refrigerate while making filling.
• Filling: Preheat oven to 425 degrees. Peel, quarter, and core apples, then cut into 1/2-inch-thick wedges. In a large bowl, toss together apples, lemon juice, brown sugar, flour, and spices. Transfer to a shallow 2-quart baking dish. Drizzle with 4 tablespoons melted butter.
• Arrange dough squares in a patchwork design over apples, overlapping as needed to cover apples almost completely. Brush remaining 2 tablespoons melted butter over squares; sprinkle with granulated sugar. Bake until beginning to brown around edges, about 30 minutes. 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. Let cool at least 30 minutes. Serve, with vanilla ice cream, if desired.

CLASSIC APPLE PANDOWDY

Steps:

• Preheat oven to 400 degrees. In a large bowl, combine apples and lemon juice. Toss to combine. Add sugar, molasses, flour, cinnamon, ginger, pepper, and salt. Toss to combine. Pour into a 9-inch square baking dish, and dot top with butter; set aside.
• On a lightly floured work surface, roll dough into a 10-inch square. Drape over apples, tucking pastry in and down around the edges. Cut a few vents in crust to allow steam to escape. If desired, brush with cream.
• Bake until crust is set and beginning to brown, about 40 minutes. Remove from oven, and with a spatula or a knife, cut crust into 2-inch squares. Push some of the pieces back down into the apple juices. Return to oven until juices are bubbling and the crust is golden brown and crisp, 10 to 20 minutes more. Remove from oven and let stand for 15 minutes before serving. Serve warm, drizzled with cream.

APPLE BLUEBERRY CRISP

Steps:

• In a large bowl, combine the first six ingredients. Transfer to a 9-in. square baking dish coated with cooking spray. For topping, combine the oats, brown sugar, flour and cinnamon. Cut in butter until mixture is crumbly; sprinkle over fruit. , Bake at 350° for 30-35 minutes or until topping is golden brown and fruit is tender. Serve warm with ice cream.