Saturday, August 8, 2009

Apple Pan Dowdy

There are a million different versions of this recipe. This is how I make it. It's sort of like an upside down apple pie. The fruit is on the bottom and the crust is on top! You can add maple syrup or molasses to it, but I like to keep it simple. Oh, and if you're wondering about the name... When you serve it, you break up the crust into small pieces and then dunk them into into the filling, which gives it a "dowdy" appearance.
Regardless of how it looks, I happen to LOVE it! And as Dinah Shore used to sing: "I'll never get enough of that wonderful stuff!"

8 lg. Granny Smith apples
1 c. sugar
1/2 tsp. cinnamon
1/2 tsp. grated nutmeg
2 tbs water
3 tbs. butter
1/2 recipe for Easy Pie Crust or one Pillsbury ready made pie crust.

Preheat oven to 425F.
Peel, core, and slice apples. Place in a large bowl. Sprinkle with sugar, cinnamon, nutmeg, and water. Gently toss to combine. Place apple mixture in an ovenproof 12" skillet. Dot with butter.

Roll out pie crust on floured board to fit your skillet. Place dough over apples. Sprinkle with additional sugar and cinnamon. Bake at 425 degrees for 30 minutes. Remove from oven. Break crust into 3 inch square pieces. Return to oven and bake at 350 degrees for 15 minutes longer or until apples are tender.

If you're using a variety of apples that is less tart, substitute lemon juice for the water.

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