 | | Directions |
- Preheat the oven to 350°F. Generously butter the bottom and sides of a 9" x 13" baking dish.
- Mix the pie crust topping before peeling and slicing apples.
PIE CRUST TOPPING:
- In a large bowl, mix the flour and salt together. Using a pastry blender, cut in the chilled shortening and butter. Work the mixture only until it forms coarse crumbs that resemble tiny split peas.
- Sprinkle the flour and fat mixture with 3 tbsp. of ice water and gently mix together using a fork. If the dough seems dry, add more ice water, one tablespoon at a time. Only add enough water to make the dough hold together.
- Gather the dough and form a ball but be careful that you do not overwork the dough. Place the dough in a bowl, cover with plastic, and store in the refrigerator until needed.
APPLE FILLING:
- Peel and slice the apples and then spread them evenly on the bottom of the butter baking dish. Pour the maple syrup over the apples to cover evenly.
- In a bowl, combine the brown sugar, cinnamon, nutmeg, ginger, and salt. Stir to mix well and then sprinkle this mixture over the apples.
FILLING & TOPPING:
- Remove the dough from the refrigerator and flatten it into a 4 to 6 inch disc. Place the flattened dough between two pieces of wax paper and roll out evenly to 1/4" thickness.
- Cut the dough into 1 inch strips and place over the apples in the baking dish. Do not worry about having even length strips of dough to place over the apples. Just fill in the length with the shorter pieces.
- Brush the dough with the melted butter and then place the baking dish in the preheated oven. Bake for 45 minutes.
- Remove from the oven gently stir or push the crust into the apple mixture. Place the pandowdy back in the oven and continue to bake for an additional 20 minutes or until the apples are tender and the crust is nicely browned.
- When the pandowdy is done, remove it from the oven and allow it to cool slightly before serving. Serve while still warm. Spoon out onto a plate and serve with a scoop of ice cream or whipped cream.
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Prep Time: 1.5 hours
Cook Time: 1 hour
Container: 9
Servings: 12
|  | | Ingredients | | - | | APPLE FILLING: |
| - | | 6 cups apples slices (approx. 6 medium apples) |
| - | | 1/2 cup pure maple syrup |
| - | | 1/4 cup brown sugar |
| - | | 1 teaspoon cinnamon |
| - | | 1/2 teaspoon nutmeg |
| - | | 1/4 teaspoon ginger |
| - | | 1/4 teaspoon salt |
| - | | 5 tablespoons butter, melted |
| - | | PIE CRUST TOPPING: |
| - | | 1 1/4 cups flour |
| - | | 1/4 teaspoon salt |
| - | | 2 tablespoons shortening, chilled |
| - | | 4 tablespoons butter, cold (cut in 1/4 inch slices) |
| - | | tablespoon ice water |
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