The trek is worth it though, Windy Ridge is not only home to delicious apples, they make the best cider donuts I have ever had.... and they are also home to the most adorable donkey on the planet.
With too many apples taking over my kitchen after our recent trip to the orchard, I find myself craving comforting New England desserts, like Pandowdy.
For those unfamiliar with the dessert, it is basically what we New Englanders call a pie like cobbler. It's easy to make, really doesn't need much of a recipe, and it does not have to be pretty. Most pandowdies consist of a sweet apple filling on the bottom of a skillet, and then it is topped with pieces of pie crust half way through the cooking process. The filling then bubbles up over the pieces of pie dough creating a really rustic, yet delicious dessert, that is WAY easier to prepare than a pie.
I got a little fancy with my pandowdy, as you can see, instead of cutting the dough into squares or circles like most do, I made some leaves. This is completely optional!
New England Apple Cinnamon Pandowdy
1 cup all purpose flour
1 tsp ground cinnamon
1/8 tsp salt
7 tbs cold unsalted butter, cut into small chunks
About 1/4 cup buttermilk
8 large apples. cored, peeled, and roughly chopped
1/3 cup of unsalted butter
2 tbs all purpose flour
1/2 tsp vanilla extract
The juice of half a lemon
1 tsp ground cinnamon
1 tbs molasses
1/4 cup dark brown sugar
1/4 tsp salt
1/2 cup apple cider
Egg wash; 1 egg, splash of water, beaten
To prepare your dough, add flour cinnamon, sugar and salt in the bowl of an electric mixer, fitted with the paddle attachment.
With the mixer on low, add in the butter and mix just until the mixture is coarse and crumbly. You should have pea sized butter bits in the flour mixture.
With the mixer on medium speed slowly pour in the buttermilk just until the dough comes together, yet is still shaggy.
Remove from mixer, give it two to three kneads, shape into a disk, and cover with plastic wrap. Refrigerate for at least one hour.
Meanwhile to prepare the filling, melt butter in a 8-10 inch cast iron skillet.
Once it has melted, add in the apples and simmer for about 5 minute.
Turn heat to low, and sprinkle the apples with 2 tbs of flour. give a quick mix to evenly coat them all.
Add in the remain ingredients, and stir.
Allow the apples to simmer on low for about 30 minutes, or until they appear glossy and thick, like pie filling.
Remove from heat, and preheat oven to 425 degrees.
Roll the dough out so that it is 1/8 of an inch thick. Cut dough into desired shapes, and place on the top of the apple filling.
Brush with egg wash, and bake for 15-20 minutes or until the crust is golden brown and the filling is bubbling all over.
Serve warm with vanilla ice cream or whipped cream.
**Most pandowdies are completely covered with pieces of dough. I chose to only use half of my dough.... because I have one child that hates pie crust... and only wants filling.