Monday, February 28, 2011

Baking: It Does the Memory Good

One day last week, I mentioned that I wanted to bake a Pandowdy.


At the mention of a pandowdy, 
the MIL broke out into song...

"...apple pandowdy makes your eyes light up, and your tummy say howdy."


Pandowdy brought back memories.
Memories the MIL hadn't thought of in years.
 Memories of her aunt dancing around the house with her and the other children
singing...

"...apple pandowdy makes your eyes light up, and your tummy say howdy."


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Apple and Rhubarb Pandowdy

Baking time: 45 to 50 minutes
Serves 8 to 10

1 tablespoon unsalted butter, at room temperature, for pan
1/4 recipe (1 disk) All-Butter Pie Pastry
3 to 4 tart apples, peeled, cored, quartered, and sliced 1/2 inch thick (1 pound prepped)
1 3/4 pounds rhubarb, trimmed and sliced 1/2 inch thick (5 cups or 1 1/4 pounds prepped)
Zest and juice of 1 large lemon
3/4 cup packed (5 3/4 ounces) brown sugar
2 1/2 tablespoons cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
Vanilla Bean Ice Cream, for serving (optional)

Preheat the oven to 425°F. Butter a 9-inch deep-dish pie pan or cast-iron skillet or a 9-inch square baking pan.

Toss the apples, rhubarb, lemon zest, and lemon juice together in a large bowl. Separately, rub together the brown sugar, cornstarch, cinnamon, and salt, then add to the fruit mixture and stir to combine. Transfer the mixture to the prepared pan.

Roll out the pie pastry to roughly the size of the pan. Top the apples and rhubarb with the pastry, tucking in any excess pastry between the fruit and the side of the pan. This is a rustic dessert, so there is no need to spend any extra time making it look fancy; the beauty lies in its rough look. Cut a few steam vents in the crust, then place the pandowdy on a baking sheet to collect any drips. Bake for 20 minutes, then turn the oven down to 350°F and bake for an additional 25 to 30 minutes, or until the crust is golden and the fruit is bubbling around the edges or through the steam vents.

Cool the pandowdy for 1 hour before serving, topped with a scoop of Vanilla Bean Ice Cream.

Storage: Covered with a tea towel, the pandowdy will keep at room temperature for up to 3 days.
*********

"I never get enough of that wonderful stuff!"


3 comments:

Dawn said...

I have never heard of a Pandowdy before....so thanks:)
Looks delicious- I will have to try it out!

Jillayne said...

My grandmother used to make Apple Pandowdy all the time - but it was from canned apple pie filling and although I liked it as a child, not so much now. Now I make fresh peach cobbler, which is very similar to a pandowdy and I love it!
The bad part is, my husband does not like "fruit with mushy cake" so if I make it, I eat it!
Great post Alisa!

Sandy Michelle said...

Never heard of it either but looks yummy!!!