APPLE PANDOWDY an Early COLONIAL Desert -(PIE) from the PENN. DUTCH
Nancy J. Patrykus
Oddly enough, over the years this type of "messed up" appearance has come more often to be applied to people than to desert.
It is common in our language for an individual to be referred to as ......dowdy in appearance.
·your own pastry for a 2 crust =9 inch pie
1/4 cbutter, melted
1/2 tspground cinnamon
1/2 tspground nutmeg
·dash of salt
10 cpeeled and thinlly sliced apples
3 Tbspmelted butter
How to Make APPLE PANDOWDY an Early COLONIAL Desert -(PIE) from the PENN. DUTCH
- Roll out your pastry to a 15x11 inch rectangle, brush with some of the 1/4 inch cup of melted butter.Fold in half. Brush with more butter, fold again and seal the edges. Repeat rolling again,brushing with butter and folding. Chill pastry.
Mix together the sugar,cinnamon, nutmeg and salt, toss it with the apple slices., and place in
a 13x9x2 inch baking dish.
Combine molasses, water, and the 3 Tablespoosof melted butter. Pour over the apples.
Roll pastry to a 15x11 inch rectangle.
Place over apples, turn edges in and flute.
Bake at 400 for 10 minutes.
Reduce heat to 325 and bake 30 minutes more.
Remove from oven and "DOWDY" the crust by cutting through the crust and apples with a sharp knife..
Return pandowdy to oven for 10 minutes more.
Serve warm. Serves 6-8
- Thank you Shirley D. for this great
Colonial Pennsylvania Dutch recipe.
Please send the picture you have.
And a big "Hello" to my Sister-in-Law Carmilita C.
She is Pennsylvania Dutch, and was raised in Penn.
And proud of it! You go gal!!