Apple Pandowdy was a popular dessert in colonial America and is often associated with President John Adams and First Lady Abigail Adams. The rustic dish combines baked apples with a pastry topping that is cut and pressed into the fruit during baking. The process creates a rich, caramelized filling and gives the dessert its distinctive “dowdy” appearance.
Filling:
1/4 cup unsalted butter
7 large baking apples, peeled, cored and sliced (Honeycrisp or Granny Smith)
1/2 cup packed brown sugar
1 T. lemon juice
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
Pinch salt
1/4 cup apple cider or water
1 T. cornstarch
Topping:
1 standard pie crust, homemade or store-bought
1 large egg, beaten
1 T. coarse sugar
Heat oven to 425 degrees.
Melt butter in a 10-inch cast-iron skillet over medium-high heat. Add the apples, brown sugar, lemon juice, cinnamon, nutmeg, ginger and salt. Cook 8 to 10 minutes, stirring occasionally, until apples soften and release their juices.
Whisk together the apple cider and cornstarch, pour into the skillet and stir. Simmer about 2 minutes until the sauce thickens. Remove from heat.
Cut the rolled-out pie crust into 2- to 3-inch pieces and arrange over the filling, overlapping loosely with a few gaps for steam. Brush with egg wash and sprinkle with coarse sugar.
Bake at 20 minutes until puffed and lightly golden. Press the pastry pieces gently into the filling until juices rise, then reduce oven to 350 degrees and bake another 15 to 20 minutes until bubbling and deep golden brown.
Cool 10 minutes before serving. Top with vanilla ice cream or whipped cream if desired.
Recipe by North Dakota Living test kitchen
