APPLE PANDOWDY
Steps:
- Preheat the oven to 300°F. Grease pan (9x13x3) lightly with butter or non-stick pan spray. To prepare the filling: Place the sliced apples in a large bowl; add all of the remaining filling ingredients except the butter. Spoon the mixture into pan; the apples shouldn't come more than two-thirds up the sides of the pan. Drizzle the melted butter over the apples. To prepare the crust: Whisk together the flour, baking powder, and salt. Add the butter, working it in till the mixture is unevenly crumbly. Add the cream or milk, drizzling it in as you mix. The lesser amount will give you a soft dough you can roll; the greater, more of a "drop biscuit" dough suitable for dropping atop the filling, rather than rolling. Your choice. Roll the dough to fit over the apples; size will vary, depending on your casserole dish. Don't make yourself crazy trying to be exact; just get close, then squeeze off excess dough and use it to patch any bare spots once it's in the dish. Alternatively, if you've made a moister dough, dollop it atop the apples, using your wet fingers to spread it around so it more or less covers everything. Brush the crust with milk and sprinkle with coarse sugar, if desired. Tent the top of the pan with aluminum foil (don't fasten it down; just lay it atop the pan), and bake the pandowdy for 90 minutes. Remove the foil, and bake for an additional 90 minutes, until the crust is brown and the filling is bubbling. Remove it from the oven, allow it to rest for 1 hour, and serve warm. Or serve at room temperature. Or let it cool, and briefly re-warm individual portions in the microwave. Delicious with vanilla ice cream, of course, or whipped cream.
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