Best Apple And Cranberry Pandowdy Recipes

APPLE AND DRIED CRANBERRY PANDOWDY

Apple and Dried Cranberry Pandowdy image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 15

Ingredients

1/2 recipe flaky pie dough
3 tablespoons light molasses
1/3 cup firmly packed light brown sugar
3 tablespoons all-purpose flour
8 Golden delicious apples, peeled, cored and sliced
1/2 cup dried cranberries
2 teaspoons grated lemon peel
2 teaspoons ground cinnamon
1 1/2 teaspoons grated gingerroot
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground clove
3 tablespoons cold unsalted butter, cut into bits
2 tablespoons heavy cream
2 tablespoons cinnamon sugar
Heavy cream as an accompaniment

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 AND CRANBERRY PANDOWDY

Apple and Cranberry Pandowdy image

This dessert features two varieties of apples in season: Firm but tender Rome holds its shape, while the creamy McIntosh cooks down into a sauce.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 1h30m

Number Of Ingredients 15

Ingredients

3/4 cup all-purpose flour (spooned and leveled), plus more for rolling
1/4 teaspoon granulated sugar
1/4 teaspoon coarse salt
6 tablespoons (3/4 stick) cold unsalted butter, cut into pieces
1 to 2 tablespoons ice water
3 Rome apples (1 1/2 pounds), peeled, cored, and cut into 1/2-inch slices
4 McIntosh apples (1 1/2 pounds), peeled, cored, and cut into 1/2-inch slices
1 cup cranberries (thawed if frozen)
1/3 cup packed light-brown sugar
1 tablespoon fresh lemon juice
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 tablespoons unsalted butter, cut into pieces
1 tablespoon heavy cream
2 teaspoons coarse sugar

Steps:

Make crust: In a food processor, pulse flour, sugar, and salt until combined. Add butter; pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining. Sprinkle with 1 tablespoon ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add 1 tablespoon more ice water). Do not overmix. Form dough into a 1-inch-thick disk, wrap tightly in plastic, and refrigerate until firm, at least 1 hour (or up to 2 weeks). On a floured piece of parchment, roll out dough to 1/8-inch thickness. Refrigerate until firm, about 20 minutes.
Make filling: Preheat oven to 375 degrees. In a large bowl, toss together apples, cranberries, brown sugar, lemon juice, flour, and salt. Transfer to a 2-quart baking dish; dot with butter. Tear or cut dough into pieces (around 3 inches square). Lay dough pieces, overlapping slightly, over apple mixture. Brush dough with cream and sprinkle with coarse sugar. Bake until crust is browned and juices are bubbling, about 1 hour. Let cool 15 minutes. Serve warm or at room temperature.

Nutrition Facts : Calories 286 g, Fat 12 g, Fiber 3 g, Protein 2 g

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What is Apple and Cranberry Pandowdy?

Apple and cranberry pandowdy is a delicious dessert made with fruit, spices, and a crisp and flaky pastry crust. This dessert is a popular American dish that hails from New England, and it has been a favorite for many generations. The pandowdy is similar to a cobbler, but it is unique in that it has a top and bottom crust that is broken apart and mixed with the fruit filling, giving it a rustic and homely appeal.

The Ingredients:

The ingredients used to make apple and cranberry pandowdy are simple and easy to find. These include:

Fresh apples
Fresh cranberries
Butter
Brown sugar
Cinnamon
Nutmeg
Lemon juice
Flour
Baking powder
Salt
Sugar
Egg
Milk

The Preparation:

The preparation process for apple and cranberry pandowdy is quite simple and straightforward. Here is how to make it:

Preheat your oven to 375°F.
Peel and core the apples and slice them into small pieces. Rinse the cranberries and set aside.
In a large saucepan, melt the butter and stir in the brown sugar, cinnamon, nutmeg, and lemon juice. Add the apples and cranberries to the pan and cook until the fruit softens.
In a mixing bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the butter until the mixture forms small crumbles.
In a separate mixing bowl, whisk the egg and milk together.
Roll out the crust on a floured surface and place it into a deep pie dish. Prick holes in the bottom of the crust to prevent it from puffing up.
Pour the fruit mixture into the dish and spread the crumble on top of the fruit. Pour the egg and milk mixture over the crumble.
Bake the pandowdy in the oven for 45-50 minutes or until the crust is golden brown and the filling is bubbly.

How to Serve Apple and Cranberry Pandowdy:

Apple and cranberry pandowdy is best served warm with a scoop of vanilla ice cream or whipped cream. It can also be enjoyed on its own as a delicious dessert or as a special treat during the holidays. This tasty and classic dessert is sure to be a hit with your family and friends, so give it a try for your next dinner party or gathering!

Valuable Tips for Apple and Cranberry Pandowdy Recipes

Pandowdy is a traditional American dessert that usually consists of fruit, spices, and a pastry topping. The fruit is cooked until it's tender, and then the pastry dough is dropped on it in clumps, giving it a rustic look. Apple and cranberry pandowdy is a variation of this dessert that usually has a tangy and fruity taste. Making apple and cranberry pandowdy can be a rewarding experience, but it can also be challenging if you're not familiar with the ingredients or the cooking process. Here are some valuable tips to consider when making your own apple and cranberry pandowdy recipe.

Choosing the right apples

The type of apples you use in your pandowdy can make a big difference in the flavor and texture of the dessert. Apples that are too sweet will make the dessert overly sweet, while apples that are too tart can make it too sour. Ideally, you want to use a combination of sweet and tart apples to achieve the right balance of flavors. When choosing apples, look for ones that are firm, fresh, and free of bruises or blemishes. Some good apple varieties to use in pandowdy are Granny Smith, Honeycrisp, Jonathan, and Braeburn.

Prepping the fruit

Before you start cooking the apples and cranberries, make sure you prepare them properly. Peel, core, and slice the apples thinly and evenly to ensure they cook evenly. For the cranberries, you can leave them whole or chop them into smaller pieces, depending on your preference. Once you've prepped the fruit, mix it with sugar, cinnamon, nutmeg, and other spices to enhance the flavors of the dessert. You can also add a splash of lemon juice to give the dessert a tangy taste.

The pastry dough

The pastry dough for the pandowdy is usually a combination of flour, butter, sugar, and water. When making the dough, make sure to keep the butter cold and handle the dough as little as possible to prevent it from becoming tough. Once you've made the dough, chill it in the fridge for at least 30 minutes before using it. When it's time to use the dough, roll it out on a floured surface and cut it into small pieces. The pieces should be rough and rustic, not perfectly shaped.

Baking the pandowdy

To bake the pandowdy, preheat the oven to 375 degrees Fahrenheit. In a baking dish, place the fruit mixture and top it with the pastry pieces. Brush the pastry with an egg wash or milk to give it a golden-brown color. Bake the pandowdy for 40-45 minutes or until the fruit is bubbling and the pastry is golden brown. Let the pandowdy cool for a few minutes before serving it with whipped cream or vanilla ice cream.

Variations and substitutions

Apple and cranberry pandowdy is a versatile dessert that you can customize to suit your tastes. Here are some variations and substitutions to consider: - Use other fruits instead of apples and cranberries, such as peaches, plums, or blueberries. - Add chopped nuts or oatmeal to the pastry dough to give it a crunchy texture. - Use honey or maple syrup instead of sugar to sweeten the fruit mixture. - Add a pinch of ginger or cardamom to the spice mixture to give it a spicy taste. - Use a gluten-free or vegan pastry dough if you have dietary restrictions.

Conclusion

Making apple and cranberry pandowdy can be a fun and tasty experience if you follow these valuable tips. Remember to choose the right apples, prep the fruit properly, make a rustic pastry dough, and bake the pandowdy until it's golden brown. With a little creativity and experimentation, you can create your own unique version of this classic American dessert.