Best Apple And Rhubarb Pandowdy Recipes

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APPLE PANDOWDY



Apple Pandowdy image

This apple pandowdy, which comes from a very old cookbook, is tangy and delicious. -Doreen Lindquist, Thompson, Manitoba

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 9 servings.

Number Of Ingredients 14

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 baking powder
5 tablespoons butter, divided
3/4 cup 2% milk
5 cups sliced peeled apples
1/2 teaspoon plus 1/8 teaspoon ground cinnamon, divided
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 tablespoon coarse sugar
Whipped cream, optional

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.

Nutrition Facts : Calories 260 calories, Fat 7g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 304mg sodium, Carbohydrate 47g carbohydrate (33g sugars, Fiber 2g fiber), Protein 3g protein.

APPLE PANDOWDY



Apple Pandowdy image

This classic American dessert from the 19th century is "dowdied" up when dough is cut into pieces instead of being left whole.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 3h20m

Number Of Ingredients 15

1 1/4 cups unbleached all-purpose flour, plus more for dusting
1 1/2 teaspoons granulated sugar
3/4 teaspoon kosher salt
1 stick (1/2 cup) cold unsalted butter, cut into small pieces
3 to 4 tablespoons ice-cold water
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-brown sugar
1/4 cup unbleached all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
6 tablespoons unsalted butter, melted
1 1/2 tablespoons granulated sugar
Vanilla ice cream, for serving (optional)

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.

APPLE AND RHUBARB PANDOWDY



Apple and Rhubarb Pandowdy image

Make and share this Apple and Rhubarb Pandowdy recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 11

1 tablespoon unsalted butter, at room temperature, for the pan
all-butter pie pastry, for single crust
3 -4 tart apples, peeled, cored, quartered, and sliced 1/2-inch thick (1 lb. prepped)
1 3/4 lbs rhubarb, trimmed and sliced 1/2 inch thick (5 cups or 1 1/4 lb. prepped)
1 lemon, zest of
1 lemon, juice of
3/4 cup packed brown sugar
2 1/2 tablespoons cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
vanilla ice cream, for serving

Steps:

  • Preheat oven to 425°; butter a 9-inch deep dish pie pan or cast-iron skillet or a 9-inch square baking pan.
  • Toss the apples, rhubarb, lemon zest, and lemon juice together in a big bowl.
  • Separately, rub together the brown sugar, cornstarch, cinnamon, and salt; then add to the fruit mixture; stir to combine.
  • Transfer the mixture to the prepared pan.
  • Roll out pie pastry to roughly the same size of the pan; top the apples and rhubarb with the pastry, tucking in any excess pastry between the fruit and the side of the pan.
  • This is a rustic dessert, so there is no need to spend any extra time making it look fancy.
  • Cut a few steam vents in the crust, then place the pandowdy on a baking sheet to collect any drips.
  • Bake for 20 minutes, then turn the oven down to 350° and bake for 25-30 minutes, or until the crust is golden and the fruit is bubbling around the edges or through the steam vents.
  • Cool the pandowdy for 1 hour before serving, topped with a scoop of vanilla bean ice cream.
  • Storage: covered with a tea towel, the pandowdy will keep at room temperature for up to 3 days.

Nutrition Facts : Calories 150, Fat 1.7, SaturatedFat 1, Cholesterol 3.8, Sodium 85.8, Carbohydrate 34.8, Fiber 3.2, Sugar 26.5, Protein 1.1

Apple and Rhubarb Pandowdy Recipes: The Perfect Dessert for Any Occasion

If you're looking for a delicious dessert that combines the tangy taste of rhubarb with the sweetness of apples, then look no further than apple and rhubarb pandowdy. This classic dessert is the perfect way to end any meal, and it's easy to make, too. Here are some things you need to know about apple and rhubarb pandowdy.
What is Pandowdy?
Pandowdy is a classic dessert that originated in the United States. It's a type of pie that's made with a sweet filling and a biscuit-like crust. The crust is usually cut into pieces and placed on top of the filling before baking, which gives it a unique, rustic appearance. Pandowdy can be made with a variety of fruits and berries, but apple and rhubarb is a classic combination.
The Filling
The filling for apple and rhubarb pandowdy is typically made with sliced apples, chopped rhubarb, sugar, flour, and spices. The mixture is then simmered on the stovetop until the fruit is tender and the sauce is thickened. Some recipes also call for the addition of cinnamon, nutmeg, or allspice to add extra flavor to the filling.
The Crust
The crust for pandowdy is usually made with a simple biscuit dough. The dough is rolled out and cut into small pieces, which are then placed on top of the filling. The crust is partially baked before being covered with a layer of sugar and butter. This creates a caramelized topping that's both sweet and savory.
The Topping
The topping for apple and rhubarb pandowdy is what really sets it apart from other desserts. Once the crust has been baked, a layer of sugar and butter is added on top. Then, the crust is broken into pieces and pushed down into the filling. The mixture is then baked until the topping is golden brown and crispy. The end result is a dessert that's both sweet and savory, with a unique texture that's somewhere between a pie and a cobbler.
How to Serve Apple and Rhubarb Pandowdy
Apple and rhubarb pandowdy is best served warm, straight from the oven. It can be topped with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of sweetness. Some people also like to serve it with a drizzle of caramel sauce or a sprinkle of cinnamon sugar.
Conclusion
Apple and rhubarb pandowdy is a delicious dessert that's perfect for any occasion. Whether you're hosting a dinner party or serving a casual family meal, this classic dessert is sure to be a crowd-pleaser. With its tangy and sweet flavor and unique texture, apple and rhubarb pandowdy is a dessert that everyone will love. So why not give it a try?
Apple and rhubarb pandowdy is a classic dessert that has been enjoyed for centuries. The combination of tart rhubarb and sweet apples makes for a delicious and comforting treat. However, making the perfect pandowdy is not always easy. It requires a careful balance of ingredients, as well as proper cooking techniques to ensure that the dessert is cooked to perfection. This article will provide valuable tips for making the best apple and rhubarb pandowdy recipes.

1. Choosing the Right Apples and Rhubarb

The first step in making the perfect apple and rhubarb pandowdy is choosing the right ingredients. When selecting apples, it is important to choose firm, tart apples that will hold their shape during cooking. Granny Smith apples are a popular choice because of their tartness and firmness. However, other apples such as Honeycrisp, Braeburn, and Pink Lady can also work well. When choosing rhubarb, look for stalks that are bright red and firm. Avoid stalks that are limp or yellow, as this may indicate that they are overripe or past their prime. You can also use frozen rhubarb if fresh is not available, but be sure to defrost it completely before using it in the recipe.

2. Preparing the Filling

Once you have chosen your apples and rhubarb, it is time to prepare the filling. Start by washing and removing the ends from the rhubarb stalks. Slice them into ½-inch pieces and set aside. Then, peel and core the apples and slice them into thick wedges. In a bowl, toss the rhubarb and apples with sugar, flour, and spices such as cinnamon and nutmeg. Be sure to mix the ingredients well, so that the fruit is evenly coated.

3. Choosing the Right Pastry

The pastry for the pandowdy should be sturdy enough to hold up to the juicy fruit filling, but tender enough to be flaky and delicious. A traditional recipe uses a pie crust for the bottom and a sweet biscuit-like topping. However, you can also use a puff pastry or a crumble topping for a different texture and flavor. If you are making the biscuit topping, be sure not to overwork the dough. Overworking the dough can lead to tough and chewy biscuits. Instead, mix the dry ingredients together and then cut in the butter until the mixture resembles coarse crumbs. Then, add the wet ingredients and stir until the dough just comes together.

4. Assembling the Pandowdy

To assemble the pandowdy, place the prepared fruit filling in a deep baking dish. Then, cover the filling with the pastry of your choice, making sure to leave a hole in the center to allow steam to escape. Cut a few slits in the top crust to allow steam to escape, and then brush the top with an egg wash to help the pastry brown.

5. Baking the Pandowdy

Baking the pandowdy can be tricky, as the filling can release a lot of juice during cooking. To prevent a soggy bottom crust, preheat the oven to 375 degrees Fahrenheit and place the baking dish on a baking sheet. This will help to catch any spills and prevent the bottom from becoming too wet. Bake the pandowdy for 45-55 minutes, or until the crust is golden brown and the filling is bubbly. If the crust is browning too quickly, cover it with foil halfway through cooking. Once the pandowdy is done, allow it to cool for at least 10 minutes before serving.

6. Serving Suggestions

Apple and rhubarb pandowdy is best served warm with a scoop of vanilla ice cream or whipped cream. You can also drizzle it with caramel sauce or sprinkle it with chopped nuts for added flavor and texture. Leftovers can be stored in the refrigerator for up to three days and reheated in the oven or microwave.
Conclusion
Making the perfect apple and rhubarb pandowdy requires attention to detail and a few key tips. Choosing the right apples and rhubarb, preparing a sturdy yet tender pastry, assembling the pandowdy properly, and baking it to perfection are all important steps in making this delicious dessert. With these tips, you can create a pandowdy that is sure to impress.

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