Apple Raisin Pandowdy
Preparation time: 20 minutes Chill: 30 minutes Cook time : 45 minutes Portion size: 8 A pandowdy is like a deep-dish fruit pie with a biscuit topping that bakes into a flaky crust. Serve at room temperature or warm (with ice cream), breaking the crust into the fruit when serving.
Ingredients
- ½ cup (125 mL) raisins
- ¼ cup (60 mL) rum or brandy
- 8 cups (2 L) sliced peeled apples
- ⅓ cup (75 mL) granulated sugar
- 2 tbsp (30 mL) all-purpose flour
- ½ tsp (2 mL) cinnamon
- ½ tsp (2 mL) ginger
- 1 pinch ground cloves
- 1 pinch ground nutmeg
- 1 egg yolk
- 2 tsp (10 mL) coarse sugar or granulated sugar
- Pastry:
- 1-1/4 cups (300 mL) all-purpose flour
- ¼ tsp (1 mL) salt
- ¼ cup (60 mL) cold unsalted butter, cubed
- ¼ cup (60 mL) cold lard, cubed
- 2 tbsp (30 mL) Ice water, (approx)
- 1-1/2 tbsp (21 mL) 10% cream or milk
- ½ tsp (2 mL) lemon juice or white vinegar
Instructions
- Pastry: In large bowl, whisk flour with salt. Using pastry blender, cut in butter and lard until in fine crumbs with a few larger pieces.
- Whisk together water, cream and lemon juice; drizzle over flour mixture, tossing briskly with fork and adding a little more water if necessary to form ragged dough. Press into disc. Wrap and refrigerate until chilled, about 30 minutes.
- Meanwhile, in microwaveable bowl, stir raisins with rum. Microwave on high for 1 minute. Let stand for 15 minutes.
- In large bowl, toss together apples, raisins and any remaining rum, sugar, flour, cinnamon, ginger, cloves and nutmeg. Spread in 8-inch (2 L) square glass baking dish.
- On lightly floured surface, roll out pastry to 10-1/2-inch (26 cm) square; lay over fruit. Trim edges to extend ½ inch (1 cm) beyond dish. Flute edges, tucking inside rim of dish. Mix yolk with 1 tsp (5 mL) water; brush over pastry. Sprinkle with coarse sugar. Cut steam vents in top.
- Bake in 400°F (200°C) oven for 20 minutes. Reduce heat to 350°F (180°C); bake until pastry is golden, about 25 minutes. Break pastry into about 2-inch (5 cm) pieces, pushing partially into filling.
- Source : Canadian Living Magazine: July 2010