Friday, September 19, 2014

Apple Pandowdy

It's that time of year when apples are most popular at the farm stands and supermarkets. Here is a tasty PA Dutch apple recipe that's easy to make with ready-to-use biscuit dough.
No one know for certain the exact origin of Apple Pandowdy, but it appears to date as far back as Colonial times. Sometimes it was made in a pan on the stove top.
The following recipe is courtesy of, The Amish Homestead Cookbook.

Apple Pandowdy
4 tart apples
1/2 tsp. ground cinnamon
1/2 cup molasses
2 tablespoons butter
Biscuit dough as directed
Pare and slice apples and arrange on a well greased shallow baking dish. Sprinkle with the cinnamon, drizzle over molasses and dot with the butter. Cover with biscuit dough that has been rolled to about 1/2 inch thickness. Cut gashes in dough to allow steam to escape. Bake in moderate oven about 375 degrees for 30 minutes. Serve hot with cream flavored with nutmeg.

Check for other upcoming apple recipes.

No comments:

Post a Comment