The big difference between a pandowdy and traditional apple pie is that it uses only a top crust. Use any style crust that you like though I think an all-butter flaky crust works best.
You slice up your apples in the traditional way but the pie is topped with the rolled out dough cut into squares put over the apples in a triangle pattern so it looks sort of haphazard. But it’s anything but. Make sure there is a bit of space between the pie squares so as to allow the juices to bubble up freely over the crust. In some versions of pandowdy you gently push down the pastry into the filling halfway through the baking time so that the juices come about one-quarter of the way over the pastry. Sometimes I do this and other times I just leave it as it is, pushing the pastry dough just a touch when you pull the pie out of the oven. Experiment and see which way you like since I think you’ll make this over and over again.
A word about the apples. This is the time to buy local apples. They’re best picked at area orchards when the weather turns chilly even after a first frost. My favorite place is Sweetser’s Apple Barrell ion Cumberland Center, in that grid of some find food shops in the area that also include Cumberland Food Company, Pine Ridge Acres and Springbrook Farm.
I offer my traditional pastry dough with a few differences. Make it as described or add beaten egg yolk and a teaspoon or two of apple cider vinegar mixed in with the egg yolk and enough water to measure 1/4 cup. for 1 1/4 cups flour.. This makes a very rich dough. Another option is to add (omit the egg) 2 tablespoons local leaf lard. That’s not so easy to find nowadays ever since Rosemont disbanded its butchery program in which freshly rendered leaf lard was offered daily. Some butchers have it like Maine MEats in Kittery, Riverside Butcher Shop in Damariscotta and Bleecker and Geer in Rockport. Or ask around at farmers markets where pork venders might stock it from time to time. Buy it in bulk; it freezes well or last months refrigerated.
Rich short crust
Basic Pastry Dough
1 1/4 cups flour
1 tablespoon sugar
1 teaspoon salt
10 tablespoons unsalted butter (preferably high-fat), cut into small cubes
2 tablespoons lard (optional and decrease butter by 2 tablespoons)
About 1/4 cup ice water
1 large egg yolk (optional)
1 teaspoon apple cider vinegar
In a food processor or mixed in a bowl pulse the dry ingredients a few times until thoroughly mixed. Add the butter cubes and pulse 6 to 7 times until blended to “corn-mealy textured” the size of peas. If using mix together the egg yolk, water and vinegar to measure 1/4 cup. Otherwise just use 1/4 cup water. Add to bowl and pulse until the dough just comes together. Don’t overmix. Test by pulling it together until it holds well; if not add a bit more water until the dough is gently moist.
Turn out onto a lightly floured board, knead gently once or twice to bring it together then form into a ball; press lightly until it’s a disk about 1 inch thick. Wrap in plastic and refrigerate 1 hour or overnight. Roll out as needed. Using a square biscuit cutter if making the pandowdy, stamp out squares (abut 2-inches) of dough and lay over the finished apples. See recipe.
Notice that there is no cinnamon or other spices in the filling. The reduced macerating juices will give you all the flavor you need.
Ingredients
- Pastry dough for 8- to 9-inch pie (see above)
- Filling
- 1/2 cup sugar
- Zest from 1 small lemon and juice
- About 2 1/2 pounds mixed apple varieties (4 to 6 large)
- 2 tablespoons butter, cut into small pieces
- Milk
- Demarara sugar for dusting
Instructions
- Put the sugar into a large bowl and add the lemon zest. With your fingers rub the sugar and zest together until blended.
- Peel, core and slice the apples 1/4 inch thick (an old fashioned apple corer and peeler works well). Add to sugar mixture and add the juice from the lemon. With your hands mix the apples well with the sugar. Allow to macerate for at least an hour until a nice amount of liquid is formed. Strain the juices into a small pan, putting a few more squirts of lemon juice over the apples to make sure they don't turn brown.
- Boil down the liquid over medium high heat until the juices are very syrupy; don't overboil otherwise it will caramelize.
- Pour over the apples in the bowl and mix gently with your hands or wooden spoon. Put into an 8 to 9-inch pie plate; dot the top with butter. Cut out 2 inch squares (or larger) and lay out over the apples in a decorative pattern, leaving some space between squares of pastry. Brush the top with milk or cream and sprinkle demerara sugar over the top
- Bake at 425 degrees for 20 minutes then lower the temperature to 375 and bake for 25 to 35 minutes more or until the pastry is golden brown and the juices are bubbling through. If you like press the dough gently onto the filling when you take the pie out of the oven. Serve warm or at room temperature with a good scoop of vanilla ice cream.
