Apple Pan Dowdy
Source of Recipe
Aunt Saunny
4 cups peeled, sliced tart apples
3/4 cup chopped walnuts
3/4 cup brown sugar, firmly packed
1/4 cup all-purpose flour
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1/2 cup water
2 Tbsp butter or margarine
1 Tbsp lemon juice
Topping:
1 cup all-purpose flour
3/4 tsp salt
1/3 cup shortening
3 Tbsp Milk
Preheat oven to 375 degrees F. Lightly grease a 1 12/ quart baking dish. Arrange apple slices in prepared dish. Sprinkle with raisins and walnuts. In small saucepan, combine br. sugar, 1/4 c. flour, spices and salt. Slowly stir in water. Over low heat, heat mixture, stirring until thickened. Stir in 2 Tbsp butter and lemon juice. Stir until butter melts. Pour over apples in dish.
To prepare topping, combine flour and salt. Cut in butter until coarse crumbs form. Add milk, 1 Tbsp at a time, until pastry holds together in a ball. Using hands, knead 1 minute. Cover and chill. Roll out chilled pastry large enough to cover fruit with 1/2-inch overlap. Fold overlap under and cut off extra dough. Pierce top several times with a fork. Bake for 40 minutes, or until apples are tender. Serve warm or cool with desired topping.
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