Apple Pan Dowdy in a Skillet/ America's Test Kitchen
- 1 cup all purpose Flour
- 1 tbsp sugar
- 1/4 tsp salt
- 6 tbsp butter chilled
- 2 tbsp shortening chilled
- 1/2 Cup Apple Cider
- 1/3 Cup Maple Syrup
- 2 tbsp fresh lemon juice
- 2 tsp cornstarch
- 2 lbs Apples, combine tart and sweet, peeled
- 2 tbsp butter Egg whites and sugar for wash
In food processor pulse flour, sugar, salt. Then add butter and shortening. Pulse together to form cornmeal like crumbs. Remove and put in bowl, add 2 - 4 tbsp water, and form into dough. Put into plastic wrap, and put in fridge for at least one hour.
Melt 2 tbsp butter, high heat. Add apples and saute until brown and not too soft, approximately 5 minutes. Turn heat off. Whisk cider, maple syrup, 2 tbsp fresh lemon juice, 2 tsp cornstarch in separate bowl. Whisk the sauce, and pour over apples.
Roll out dough with flour. Rotate and spin, roll into 11" piece to fit inside skillet. Roll over rolling pin, loosely drape, then unroll on top of skillet.
Brush with egg whites wash, then sprinkle sugar on top.
Cut dough into 6 pieces.
Bake in a 500 oven for 20-25 minutes. Let sit 15 minutes before serving.