APPLE PAN DOWDY

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APPLE PAN DOWDY image

Categories     Fruit     Dessert

Yield 12 serv

Number Of Ingredients 10

About 5 pounds cooking apples (see cook's notes)
2 to 3 tablespoons fresh lemon juice
½ to ¾ teaspoon shredded lemon or orange zest
2½ teaspoons apple pie spice blend (see cook's notes)
Pinch or two ground cloves
¼ teaspoon freshly ground black pepper
½ cup packed light brown sugar
⅓ cup pure maple syrup
⅓ cup orange juice
Optional: ¾ cup dried currants

Steps:

  • Use comb of Granny Smith, Golden Delicious and Rome varieties. instead of using the apple spice blend, use a mixture of ground cinnamon, allspice and ginger to equal 2½ teaspoons. Can include nutmeg. Can use prepared pie dough Preliminaries: Heat oven to 375 degrees shortly before you prepare the filling. Use some of the butter to generously coat a wide, fairly shallow 3½ 2- to 4-quart baking dish or casserole. Prepare the pastry squares: Unwrap dough and place on a work surface dusted with flour. Using a rolling pin coated with flour, roll out the dough to about ¼-inch thickness. With the tip of a sharp knife, cut 12 to 20 random squares and rectangles of dough. Transfer pieces to a cookie sheet lined with plastic wrap or baking parchment, and return sheet to the refrigerator. Prepare the filling: Pour the lemon juice and orange or lemon zest into a large mixing bowl. Peel, core and cut apples into slices about ½-inch thick, dropping them into the mixing bowl and occasionally flipping the apples to coat with juice. When apples all are cut, sprinkle mixture with spices, salt, brown sugar, maple syrup, orange juice, optional currants -- then toss to combine thoroughly. • Pour apple mixture into the prepared baking dish. Dot with remaining butter. • Remove pastry squares from the refrigerator. Arrange randomly over the apples, overlapping somewhat to produce a casual patchwork, not a uniformly sealed topping. • Brush pastry with egg-water mixture. Sprinkle generously with cinnamon sugar. • Transfer pan to preheated oven. Bake for about 30 minutes, until pastry begins turning a light golden brown. • Remove pan from oven. Using the back of a large kitchen spoon, gently press down pastry to push it down into the apples so that some of the juices flow over the pastry • Return pan to oven and continue baking 15 to 25 minutes, until pan dowdy is bubbling and pastry reaches a rich, golden brown. Let stand 20 to 40 minutes.

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