Apple and dried cranberry pandowdy

Yield: 4 servings

Measure Ingredient
½ \N Recipe Flaky Pie Dough
3 tablespoons Light molasses
⅓ cup Firmly packed light brown
\N \N Sugar
3 tablespoons All-purpose flour
8 \N Golden delicious apples,
\N \N Peeled, cored and sliced
½ cup Dried cranberries
2 teaspoons Grated lemon peel
2 teaspoons Ground cinnamon
1½ teaspoon Grated gingerroot
½ teaspoon Freshly grated nutmeg
¼ teaspoon Ground clove
3 tablespoons Cold unsalted butter, cut
\N \N Into bits
2 tablespoons Heavy cream
2 tablespoons Cinnamon sugar
\N \N Heavy cream as an
\N \N Accompaniment

Preheat oven to 400 degrees F.

Make pastry and chill 30 minutes.

In large heavy saucepan combine molasses, sugar, flour, apples, cranberries, spices, lemon peel and 3 tablespoons of butter. Bring to boil and simmer 15 minutes, stirring occasionally, or until apples are softened. Transfer to a 2-quart baking dish and dot with butter.

On a lightly floured surface roll out pastry into a round about ⅛-inch thick and trim it so that it will just fit inside the baking dish. Cover fruit with pastry, brush with cream and sprinkle with sugar. With the point of a small sharp knife cut three steam vents in the center of the crust. Bake for 25 to 30 minutes, or until golden brown.

Remove baking dish from oven and with a sharp knife cut the crust and fruit into 2-inch pieces, pushing crust into fruit with back of a spatula so that juices bubble up over top of crust. Bake 15 minutes more.

Serve warm with cream.

Yield: 6 servings


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