Apple Pandowdy

1 cup flour
15 tablespoons unsalted butter, cubed and chilled
¾ cup plus 1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon kosher salt, divided
3 tablespoons ice-cold water
¼ cup unsweetened apple cider
3 tablespoons cornstarch
1 ½ tablespoons molasses
1 teaspoon fresh lemon juice
1 teaspoon ground cinnamon
½ teaspoon ground cloves
12 Fuji apples, peeled, cored and sliced into wedges (use the apples in your shares!)
2 tablespoons heavy cream

In a food processor pulse flour, 12 tablespoons of butter (reserving 3 for later), 1 tablespoon sugar, 1 teaspoon baking powder, and 1/2 teaspoon of kosher salt until peas-sized crumbles have formed.  Add 3 tablespoons of water and let the processor wiz up the ingredients until dough comes together.  Place dough onto a piece of plastic wrap in the form of a disc and set in fridge for at least a half hour to chill.

After 30 minutes have passed begin to roll out the dough.  Roll it into a square; the goal is to get nine 3″ squares out of the dough 1/6″ thick.
Place the dough squares onto a baking sheet and put them back into the fridge to get nice and cold again.
Preheat the oven to 375.

Wash and dry your apples, peel them and remove the core.  To slice, cut the apple into quarters, and then each quarter into thirds.
In a large 12″ cast iron skillet over medium heat, carefully stir together the apple slices, remaining 3 tablespoons butter, 3/4 cup sugar, 1/2 teaspoon salt, 1/4 cup apple cider, 3 tablespoons cornstarch, 1 1/2 tablespoons molasses, 1 teaspoon lemon juice, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground cloves.  Simmer over medium heat for 10 minutes.  Arrange the cold dough squares over the apples and brush with cream.

Bake pandowdy at 375 for 20 minutes.  After 20 minutes, using the back of a large wooden spoon, press the buttery squares back into the simmering apples so they can soak up the juices.  Place the skillet back into the 375 degree oven for another 18-24 minutes, or until the crust is well browned.

Serve with good vanilla ice cream.

 

From the cover of Saveur’s December 2014

 

 

 

 

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