Ingredients: |
Ingredients: All Butter Pie Crust:
3 TBL ice water
1 TBL sour cream
⅔ C. all-purpose flour
1 tsp. sugar
½ tsp. salt
6 TBL. unsalted butter cut into very small cubes - REALLY well chilled
Apple Filling:
2½ lbs.Golden Delicious Apples peeled, cored, sliced into ½” slices
¼ C. packed light brown sugar
½ tsp. cinnamon
¼ tsp. salt
3 TBL unsalted butter
¾ C. apple cider
1 TBL cornstarch
2 tsp. lemon juice
For Crust Topping:
1 egg well- beaten
1 TBL sugar
¼ tsp. cinnamon
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Directions: |
Directions:To Make the Crust: 1. Mix the ice water and sour cream together in a bowl. Place into fridge.
2. Mix the flour, sugar, and salt to the food processor, and let it run a few seconds until blended.
3. Add the chilled butter, and pulse 6-8 pulses - until well worked in, looking like sand.
4. Add the cold sour cream mixture. 3-6 pulses would bring it altogether.
5. Pat out into 4” circle, wrap tightly in plastic wrap, and place in fridge for at least an hour.
6. After at least an hour, take out of fridge and let sit out for about 5 mins. On countertop.
7. Roll out into 10” circle, and cut into 2½” squares. The easiest way to do this is to cut in half right down the middle, then a cut down the middle in either side of that middle line (there will be 3 cuts all in the same direction). Now turn it and do the same thing, three lines perpendicular to the first three.
8. Place the little squares onto a parchment lined rimmed baking sheet. Cover the pieces with plastic wrap, and put back in the fridge to chill - about 30 mins.
To Make the Apple Filling:
1. Toss the apples with the brown sugar, cinnamon, and salt. Toss until apples are coated
2. Using a 10” skillet that is oven-proof, heat 3 TBL butter over medium heat. Add the apple mixture (the skillet will be full!). Put lid on and cook for about 10 mins, stirring a couple of times during the process.
3. While the apples are cooking, put the apple cider into a mixing bowl. Add the cornstarch and lemon juice to the cider, and whisk together.
4. Pour the cider mixture into the skillet with the apples, and turn up the heat to a simmer, and let it thicken. It will take about 2 minutes.
5. Take the mixture off the heat, and smooth/flatten out the top with a spatula.
Putting It Altogether: preheat oven to 400º
1. Put the pie dough squares on the top, starting on the side. When all pieces are on it (it can be “messy” with pieces overlapping), beat an egg, and brush egg wash over the dough. Mix the cinnamon and sugar, and sprinkle over the top of the dough.
2. Put into the preheated oven for 15 mins.
3. Remove from oven and “Dowdy” it - Take a big spoon and “smoosh” down in the middle, until some of the juices run over the center. Then “smoosh” about 4 times around the edges, again allowing juices to run up over the crust. Put it back into the oven, and leave in until you can see that it’s nice and caramel iced, about another 15 mins.
4. When removed from the oven, let it sit for at least 20 mins. Serve with vanilla ice cream.
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This recipe for Apple Pan Dowdy is from