Apple Pandowdy
Source of Recipe
the web
List of Ingredients
1 1/2 cups cake flour (not self-rising)
1 cup all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
1 1/4 cups unsalted butter -- room temp
2 tablespoons unsalted butter -- room temp
1/4 cup granulated sugar
2 teaspoons lemon zest
4 teaspoons pure vanilla extract
3 large eggs -- room temp
1 large egg yolk
1/4 cup maple syrup
1/4 cup white wine
1/4 cup light-brown sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
10 Granny Smith apples
1/2 cup golden raisins
1/4 cup toasted pecans -- chopped
Recipe
In medium bowl, sift together the flours, salt, and baking powder; set aside.
In bowl of electric mixer fitted with paddle attachment, combine 1-1/4 cups butter, 1/2 cup granulated sugar, lemon zest, and 2 teaspoons vanilla on medium speed until fluffy, about 3 minutes, scraping down sides of bowl. Add 2 eggs and
egg yolk, one at a time; beat well after each addition. On low speed, gradually add the flour mixture.
Turn the dough out onto a piece of plastic wrap. Using a spatula, flatten and shape dough into a 1-1/2-inch-thick circle. Cover with plastic wrap, and chill in the refrigerator for at least 3 hours; chilling overnight works best.
Heat oven to 375 degrees. Peel and core apples; slice into 1/4-inch thick slices.
In a large saucepan over medium heat, combine the maple syrup, white wine, light-brown sugar, remaining 1/4 cup granulated sugar, remaining 2 teaspoons
vanilla, remaining 2 tablespoons butter, cinnamon, nutmeg, and apples. Cook over medium-high heat, uncovered, until the apples soften, 20 to 30 minutes. Remove from heat; stir in the raisins and pecans. Pour into a 10-inch pie pan.
Set aside.
In a small bowl, whisk together the remaining egg with 1 tablespoon water. Lightly flour two sheets of plastic wrap. Place dough on top of one sheet;
cover the dough with the second. Roll out dough between two sheets into a 14-inch circle, slightly less than 1/4 inch thick. Brush edges of pie pan with egg mixture, and lay dough over filling. Using a sharp knife, trim any excess dough from rim of the pan. With your fingers, press dough around rim, sealing the edges. Cut several small slits in the top of the dough, and brush with the
remaining egg wash. Bake until golden, 20 to 25 minutes.
Serves 8 to 10.
As published in Martha Stewart Living November 1997.
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