Best Apple Pandowdy An Early Colonial Desert Pie From The Penn Dutch Recipes

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APPLE PANDOWDY



Apple Pandowdy image

I have been making this dessert for many years; found it in a Purity Flour cookbook I purchased, one of my first recipe books! It is sweet and delicious! Hope you will like it! The topping is not sweet, increase the amount of sugar if you prefer, it is nice with a little nutmeg in the batter also. Note the batter does not have to cover the fruit completely, the apple mixture will bubble up and it looks nice. I sometimes add fresh cranberries to the apple mixture.

Provided by Elly in Canada

Categories     Dessert

Time 1h5m

Yield 1 casserole, 6 serving(s)

Number Of Ingredients 16

1 cup light brown sugar
1/4 cup all-purpose flour
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 cup water
2 tablespoons butter
1 teaspoon vanilla
1 teaspoon lemon juice
4 cups washed peeled tart apples
1 cup flour
1 tablespoon white sugar
2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons shortening
1 beaten egg
1/3 cup milk

Steps:

  • Blend together in a saucepan- sugar flour cinnamon salt, stir in water, cook on medium heat until mixture boils and thickens slightly (8-10 minutes) then stir in butter vanilla and lemon juice.
  • Set aside.
  • Wash,peel and slice apples to make 4 cups, arrange slices in a buttered 9" square pan at least 2" deep and pour sauce over the apples.
  • Prepare the sweet drop batter- blend flour sugar baking powder salt, using a pastry blender cut in the 3 tblsp shortening until finely mixed, add egg and milk.
  • Stir with a fork to make a drop batter, do not overmix.
  • Drop the batter by spoon over the fruit mixture, do NOT stir.
  • Bake in 375 degree oven 35-45 minutes. Serve warm plain or with whipped cream or ice cream.
  • For a little variation- I have made the sauce with white sugar and used freshly grated nutmeg (instead of cinnamon) my DH prefers it this way, he loves nutmeg!

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 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 AN EARLY COLONIAL DESERT -(PIE) FROM THE PENN. DUTCH



APPLE PANDOWDY an Early COLONIAL Desert -(PIE) from the PENN. DUTCH image

Apple pandowdy is a maple flavored or molasses deep dish apple desert. Traditionally the desert is dowdied before serving--that is the crust is broken up with a spoon or knife and stirred into the apple filling. Oddly enough, over the years this type of "messed up" appearance has come more often to be applied to people than to...

Provided by Nancy J. Patrykus

Categories     Other Desserts

Time 1h40m

Number Of Ingredients 10

your own pastry for a 2 crust =9 inch pie
1/4 c butter, melted
1/2 c sugar
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
dash of salt
10 c peeled and thinlly sliced apples
1/2 c molasses
1/4 c water
3 Tbsp melted butter

Steps:

  • 1. Roll out your pastry to a 15x11 inch rectangle, brush with some of the 1/4 inch cup of melted butter.Fold in half. Brush with more butter, fold again and seal the edges. Repeat rolling again,brushing with butter and folding. Chill pastry. Mix together the sugar,cinnamon, nutmeg and salt, toss it with the apple slices., and place in a 13x9x2 inch baking dish. Combine molasses, water, and the 3 Tablespoosof melted butter. Pour over the apples. Roll pastry to a 15x11 inch rectangle. Place over apples, turn edges in and flute. Bake at 400 for 10 minutes. Reduce heat to 325 and bake 30 minutes more. Remove from oven and "DOWDY" the crust by cutting through the crust and apples with a sharp knife.. Return pandowdy to oven for 10 minutes more. Serve warm. Serves 6-8
  • 2. Thank you Shirley D. for this great Colonial Pennsylvania Dutch recipe. Please send the picture you have. And a big "Hello" to my Sister-in-Law Carmilita C. She is Pennsylvania Dutch, and was raised in Penn. And proud of it! You go gal!!

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Apple pandowdy is a classic dessert pie that originated in the early colonial period in America, particularly in Pennsylvania Dutch territories. This sweet pastry is a staple in many homes during the autumn season and is a symbol of the historic and cultural heritage of the region. Many people particularly appreciate apple pandowdy because it is not overly sweet and is a perfect combination of tart and sweet flavors. In this article, I will delve deep into the history, ingredients, and preparation of apple pandowdy to give you an insight into why it is considered a cultural delicacy.

The History of Apple Pandowdy

Apple pandowdy is believed to have been invented in Pennsylvania by colonial cooks who wanted a dessert that was easy and quick to make. The dish became popular among the Pennsylvanian Dutch people, particularly those from Lancaster County, where apple orchards were in abundance. Initially, the dish was known as "pan dowdy" because it was considered a "dowdy" dessert that was not particularly attractive in appearance. Today, however, apple pandowdy is considered a classic dessert that represents the rich cultural heritage of the Pennsylvania Dutch people.

The Ingredients of Apple Pandowdy

To make apple pandowdy, you will need a few simple ingredients that are readily available in any kitchen. The following is a list of the ingredients that you will require when making apple pandowdy:
For the Crust:
  • All-purpose flour
  • Brown sugar
  • Butter
  • Cold water
  • Salt
For the Filling:
  • Apples
  • Brown sugar
  • Cinnamon
  • Flour
  • Lemon juice
  • Nutmeg
  • Salt

The Preparation of Apple Pandowdy

Preparing apple pandowdy is a relatively straightforward process that involves just a few simple steps. The following is a breakdown of the process:
Making the Crust:
  1. Preheat your oven to 375°F (190°C).
  2. In a mixing bowl, combine flour, brown sugar, and salt.
  3. With a pastry cutter or a fork, blend in butter until the mixture resembles crumbs.
  4. Add the cold water and mix until the dough forms into a ball.
  5. Set the dough aside and allow it to chill in the refrigerator for 30 minutes.
  6. After that, roll out the dough on a floured surface and lay it onto a 9-inch pie pan.
Making the Filling:
  1. Peel and core the apples and slice them into small pieces.
  2. In a mixing bowl, toss the apple slices with brown sugar, flour, cinnamon, nutmeg, salt, and lemon juice.
  3. Spread the apple mixture onto the pie crust.
Baking the Pandowdy:
  1. Cut strips from the remaining dough and lay them onto the apple mixture in a criss-cross fashion.
  2. Bake the pandowdy in the preheated oven for 40-50 minutes or until the crust is golden brown and the filling is bubbly.
  3. Let the pandowdy cool for 10-15 minutes before serving.

Conclusion

Apple pandowdy is an essential part of the historic and cultural heritage of the Pennsylvania Dutch people. The dessert represents a time when early colonial cooks would come together to create something sweet and simple. Today, apple pandowdy is still a popular fall dessert that people of all ages enjoy. With just a few simple ingredients and an easy-to-follow recipe, you can create a delicious and classic apple pandowdy that will impress anyone who tastes it.
Apple pandowdy is a traditional colonial dessert pie that has been enjoyed for generations in Pennsylvania Dutch homes. This classic dessert is made with simple ingredients, including butter, spices, sugar, and apples, and is perfect for any occasion. However, making the perfect apple pandowdy can be a bit challenging, especially if you are new to baking. In this article, we will share valuable tips that will help you make a delicious apple pandowdy that will leave everyone wanting more.

Tip 1: Use Fresh and High-Quality Apples

The quality of the apples you use is an essential aspect of making a great apple pandowdy. You want to make sure that you choose high-quality, crisp and juicy apples that are in season. Fresh apples will have more flavor and will retain their shape when cooked, giving you a better texture in your pie.
How to Choose the Right Apples for Your Apple Pandowdy
There are many different varieties of apples that you can choose from when making an apple pandowdy. Granny Smith apples are a favorite choice among bakers because they are tart and hold their shape well when baked. However, you can also use other varieties like Honeycrisp, Pink Lady, Jonathan, and Braeburn. Whatever variety of apple you choose, make sure to use apples that are not bruised, soft or overripe.

Tip 2: Prepare Your Apples Correctly

Preparing your apples correctly is another important aspect of making a delicious apple pandowdy. You want to make sure that you peel, core, and slice your apples evenly to ensure that they cook thoroughly and evenly in your pie.
How to Prepare Your Apples for Your Apple Pandowdy
To peel your apples, you can use a vegetable peeler or a paring knife. Once you have peeled your apples, you need to core and slice them uniformly. You can do this using an apple corer or a sharp knife. Cut the apples into thin wedges, about 1/4 inch thick, and try to make them as uniform as possible. This will ensure that they cook evenly and give your pie a beautiful appearance.

Tip 3: Don't Overwork Your Pastry Dough

The pastry crust is another crucial part of your apple pandowdy. If you overwork your dough, it can become tough and dry, which will affect the quality of your pie. You want to make sure that you handle your dough gently and only work it as much as necessary to form a cohesive ball.
How to Make Perfect Pastry Dough for Your Apple Pandowdy
To make the perfect pastry dough, you will need ingredients like flour, salt, cold butter, and ice-cold water. Start by mixing the flour and salt in a large bowl. Then, add the cold butter and use a pastry blender to cut it into the flour mixture until it resembles coarse crumbs. Slowly add ice-cold water to the mixture until it forms a dough. Only add enough water to bring the dough together. Form the dough into a ball, wrap it in plastic wrap, and chill it in the fridge for at least an hour before rolling it out.

Tip 4: Use a Cast Iron Skillet

Using a cast iron skillet to bake your apple pandowdy is an excellent way to get a crispy, golden crust. Cast iron skillets are ideal for baking because they distribute heat evenly and retain it, giving you a consistent bake. Moreover, cast iron skillets are ovenproof and can go from the stovetop to the oven, making them perfect for baking pies.
How to Prepare Your Cast Iron Skillet for Your Apple Pandowdy
To prepare your cast iron skillet, make sure to preheat it in the oven for about 10 minutes before putting your pie in. You can also grease your skillet with butter or oil to prevent your pastry from sticking.

Tip 5: Cut Slits in Your Pastry

Cutting slits in the top of your pastry allows steam to escape, preventing your pie from getting soggy. Moreover, by cutting slits in your pastry, you can achieve a beautiful design while also ensuring that your pie bakes evenly and thoroughly.
How to Cut Slits in Your Pastry for Your Apple Pandowdy
To cut slits in your pastry, use a sharp knife or a pastry wheel to make small cuts in the top of the pastry. You can also create a lattice design by weaving strips of pastry together.

Tip 6: Add Spices to Your Apples

Adding spices to your apple filling can take your apple pandowdy to the next level by adding depth of flavor to your pie. Traditional spices such as cinnamon, nutmeg, and allspice are perfect for adding warmth and aroma to your pie.
How to Add Spices to Your Apples for Your Apple Pandowdy
To add spices to your apple filling, mix them with your sugar and melted butter before adding them to your sliced apples. The spices will coat the apples and give them a delicious flavor that will permeate throughout the pie.

Tip 7: Serve Your Apple Pandowdy Warm with Whipped Cream

Finally, serving your apple pandowdy warm with a dollop of whipped cream is the perfect finishing touch, enhancing the flavor and texture of your pie. Whipped cream adds a creamy and sweet contrast to the crispy and tart apple filling, making every bite even more satisfying.
How to Make Whipped Cream for Your Apple Pandowdy
To make whipped cream, you will need heavy cream, sugar, vanilla extract, and a whisk or an electric mixer. Simply mix the heavy cream, sugar, and vanilla extract together in a mixing bowl and beat it until it forms stiff peaks.

Conclusion

By following these valuable tips, you will be able to make a delicious apple pandowdy that will amaze your family and friends. Remember to choose high-quality apples, prepare them uniformly, handle your pastry dough with care, use a cast iron skillet, cut slits in your pastry, add spices to your apple filling, and serve your pandowdy warm with whipped cream. With these tips, you will be able to create the perfect apple pandowdy, a classic colonial dessert that will never go out of style.

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