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Maple Apple Pandowdy

Recipe Link: source:"The Great American Dessert Cookbook"

List of Ingredients





6 cups peeled and sliced apples (6 to 8 apples)
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground mace
1/3 cup maple syrup
1/4 cup (1/2 stick) melted butter
--Pastry--
1 1/4 cups flour
1/3 cup cornmeal
2 tablespoons sugar
1/4 teaspoon salt
1/4 cup solid vegetable shortening
1/3 cup (2/3 stick) butter
1/4 cup ice water (approximately)
--Topping--
1/4 cup apple cider or juice
1/4 cup half-and-half cream
2 tablespoons maple syrup
2 tablespoons melted butter



Recipe



Prepare pastry; chill while filling is prepared.

Preheat oven to 400 degrees.

Make filling by combining apples, cinnamon, mace, syrup and butter.
Roll out one disk of dough about 1/8-inch thick to fit into a 11/2-quartbaking dish. Place dough in dish and trim uneven edges. The dough should cover the sides of the baking dish, but don't worry if it doesn't.
Spoon apple mixture into baking dish, scraping out bowl.
Roll out second disk of dough to fit over apples. Seal against side of dish.
Bake for 10 minutes. Meanwhile, make topping.
Remove baking dish from oven and reduce heat to 325 degrees. Using a sharp knife, cut crust into fruit, until crust has almost disappeared. (This is called "dowdying.")

Pour topping over filling.

Return baking dish to oven and continue to bake for 45 to 50 minutes. Remove from oven and serve warm. Makes 6 servings.

PASTRY DIRECTIONS:

Combine flour, cornmeal, sugar and salt in a mixing bowl or in the bowl of a food processor. Cut in shortening and butter using a pastry blender, two knives or a food processor, until the mixture resembles coarse crumbs. Add
just enough ice water to allow mixture to hold together. Divide into 2 balls and flatten into disks. Refrigerate.

TOPPING DIRECTIONS:

Combine cider, cream, syrup and butter. Pour over filling.