Apple Almond Pandowdy
Pandowdy is a 19th century recipe of spiced apples covered with a biscuit type batter or crust, which is cut and pressed into the apples (“dowdied”) half way through baking. Before adding the crust, the apples are topped with a layer of Almond Paste for an extra special treat.
- 2 lbs Granny Smith apples, peeled, cored, sliced
- 2 tablespoons maple syrup
- 1 tablespoon lemon juice
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon cinnamon
- 1/4 scant teaspoon nutmeg
- 1/4 scant teaspoon salt
- 1-7oz box Odense Almond Paste
- 1 refrigerated 9” pie crust
- Vanilla ice cream
- TOOLS & EQUIPMENT:
- 9-10 inch baking dish or a high sided, ovenproof skillet
Preparation time 20mins
Cooking time 70mins
Adapted from odense.com
Preheat oven to 400°F.
Toss apples with maple syrup and lemon juice in a large bowl.
Whisk sugar, cornstarch, cinnamon, nutmeg and salt in a small bowl until well combined.
Sprinkle over apples and toss well.
Pour into skillet.
Shape Almond Paste into a flat disk and place between 2 pieces of wax paper.
Roll out a circle that fits the skillet and cover apples.
Lay pie crust over almond paste, folding edges in if slightly bigger. Make three deep slices going through pie crust and almond paste.
Cut three more deep slices across those.
Bake for 30 minutes and remove from oven.
Cut pie crust squares in half and press crust ("dowdy") into apples and return to oven.
Bake 20 minutes more or until crust is browned and filling bubbling. Cool 20 minutes and serve.
For an additional indulgence, serve warm with vanilla ice cream.