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Desserts

Apple Pandowdy (Apple Pandowdy)

sjfegan

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6
Servings

Ingredients

  • 6 apples, peeled and sliced
  • 115g (1/3 cup) Molasses
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 190g (1.5 cups) Flour
  • 115g (1/2 cup) Butter, cold and cubed
  • 60ml (1/4 cup) Cold water
  • Pinch of salt

Method

  1. Combine the flour and salt, then rub in the cold butter until crumbly.
  2. Add the cold water gradually, bringing the mixture together into a firm dough; chill for 20 minutes.
  3. Preheat the oven to 190°C (375°F).
  4. Combine the sliced apples with the molasses, cinnamon and nutmeg, and spread into a baking dish.
  5. Roll the dough out and place over the apples, tucking the edges in roughly (a rustic, imperfect finish is traditional).
  6. Bake for 35–40 minutes until the apples are tender and the crust is golden.
  7. Partway through baking, traditionally the crust is broken and pressed down into the fruit and juices
  8. ('dowdying'), then returned to the oven for the final stretch.

Introduction: Sliced apples baked beneath a rustic pastry crust, sweetened with molasses, a beloved and homely colonial dessert.

Cultural Background: Apple pandowdy represents the practical, resourceful dessert-making of colonial households, apples being widely grown and stored, and the simple, deep-dish preparation with a rough, broken crust making it a comforting, unfussy family treat.

Tips: The ‘dowdying’ step — breaking the crust and pressing it into the fruit partway through baking — is a traditional and distinctive part of this dessert. Use tart, firm apples that hold their shape well during the long bake.

Variations: Add a handful of raisins to the apple filling. Serve warm with a little cream poured over.

Storage: Refrigerate in an airtight container for up to 3 days.

Reheating: Reheat in an oven at 160°C (325°F) for 15 minutes, or enjoy at room temperature.

Nutrition: Per serving (approx.): 320 kcal, 4 g protein, 14 g fat, 48 g carbohydrate.

FAQs:

Q: What does ‘dowdying’ mean?

A: It refers to the traditional step of breaking the pastry crust and pressing it down into the fruit partway through baking, allowing the juices to soak through — a distinctive technique that gives the dessert its name.

Q: Why molasses instead of white sugar?

A: Molasses was more widely available and affordable in colonial America due to trade routes, making it a common sweetener in many colonial desserts.

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