Apple And Dried Cranberry Pandowdy Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1/2 Recipe: Flaky Pie Dough,
3 tbsp: Light molasses,
1/3 cup: Firmly packed light brown,
Sugar,
3 tbsp: All-purpose flour,
8: Golden delicious apples,
Peeled, cored and sliced
1/2 cup: Dried cranberries,
2 tsp: Grated lemon peel,
2 tsp: Ground cinnamon,
1 1/2 tsp: Grated gingerroot,
1/2 tsp: Freshly grated nutmeg,
1/4 tsp: Ground clove,
3 tbsp: Cold unsalted butter, cut
Into bits,
2 tbsp: Heavy cream,
2 tbsp: Cinnamon sugar,
Heavy cream as an,
Accompaniment,
Directions:
Preheat oven to 400 degrees F.
Make pastry and chill 30 minutes.
In large heavy saucepan combine molasses, sugar, flour, apples,
cranberries, spices, lemon peel and 3 tablespoons of butter. Bring to
boil and simmer 15 minutes, stirring occasionally, or until apples
are softened. Transfer to a 2-quart baking dish and dot with butter.
On a lightly floured surface roll out pastry into a round about
1/8-inch thick and trim it so that it will just fit inside the baking
dish. Cover fruit with pastry, brush with cream and sprinkle with
sugar. With the point of a small sharp knife cut three steam vents in
the center of the crust. Bake for 25 to 30 minutes, or until golden
brown.
Remove baking dish from oven and with a sharp knife cut the crust and
fruit into 2-inch pieces, pushing crust into fruit with back of a
spatula so that juices bubble up over top of crust. Bake 15 minutes
more.
Serve warm with cream.
Yield: 6 servings
TASTE SHOW #TS4822
Source from luhu.jp
Make pastry and chill 30 minutes.
In large heavy saucepan combine molasses, sugar, flour, apples,
cranberries, spices, lemon peel and 3 tablespoons of butter. Bring to
boil and simmer 15 minutes, stirring occasionally, or until apples
are softened. Transfer to a 2-quart baking dish and dot with butter.
On a lightly floured surface roll out pastry into a round about
1/8-inch thick and trim it so that it will just fit inside the baking
dish. Cover fruit with pastry, brush with cream and sprinkle with
sugar. With the point of a small sharp knife cut three steam vents in
the center of the crust. Bake for 25 to 30 minutes, or until golden
brown.
Remove baking dish from oven and with a sharp knife cut the crust and
fruit into 2-inch pieces, pushing crust into fruit with back of a
spatula so that juices bubble up over top of crust. Bake 15 minutes
more.
Serve warm with cream.
Yield: 6 servings
TASTE SHOW #TS4822
Source from luhu.jp
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