An old fashioned American favorite! Dating back to the 19th century, this autumn stunner features apples tucked beneath a flaky crust. Traditionally, the pastry dough is cut into squares placed and overlapped to create a disheveled look. You can keep it simple and just place the store bought puff pastry sheet over the spiced apples. Serve warm with vanilla ice cream then drizzle with caramel. Happy 1st day of Fall!
- 6 tablespoons butter
- 4 1/2 pounds honeycrisp apples, sliced into 1/4 inch wedges
- 1/4 cup packed brown sugar
- 1 tablespoon all-purpose flour
- 2 tablespoons maple syrup
- 2 teaspoons vanilla extract
- 2 tablespoons lemon juice
- 1 teaspoon cinnamon
- 3/4 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon kosher salt
- 1/2 cup apple cider
- 1 sheet frozen puff pastry, thawed
- 1 egg, beaten
- coarse sugar, for topping
- 1/3 cup heavy cream
Preheat the oven to 425 degrees F.
Melt the butter in a 10-inch skillet over medium heat and cook until lightly browned. Remove from the heat.
In a large bowl, combine the apples, brown sugar, flour, maple syrup, vanilla, lemon juice, cinnamon, ginger, nutmeg, salt, and apple cider.
Place the pastry over the apples and press down gently to secure, tucking the sides of the pastry under the apples as best you can. Brush with the beaten egg and sprinkle with coarse sugar. Place the skillet on a baking sheet and bake for 20 minutes. Remove from the oven. Using a sharp knife, cut the pastry into large squares to create the “pandowdy”.
Reduce the oven temp to 350. Return the skillet to the oven and continue baking for another 20 minutes, or until the sauce is bubbling up through the cracks of the pastry. If needed cover the top with foil to prevent burning. Spoon the heavy cream over top and then return to the oven for another 10 minutes to “set” the cream. The pastry will turn a dark golden brown.
Using a spoon, press the pastry down into warm juices, but don’t submerge. Serve warm with ice cream.
Adapted from: halfbakedharvest
