Apple pandowdy (ojakangas)

Yield: 8 Servings

Measure Ingredient
4 Apples; tart
½ cup Sugar
½ teaspoon Cinnamon; ground Salt
¼ cup Molasses or tightly packed b Water
1 cup Flour
1½ teaspoon Baking powder Salt
½ cup Butter or shortening
⅓ cup Milk

FILLING

PASTRY

Preheat oven to 450 degrees F. Lightly butter a shallow 1½-to 2-quart baking dish. Pare the apples and slice. Place in the bottom of the baking dish. Sprinkle with the sugar and cinnamon, and ¼ teaspoon salt. Mix molasses ands water and pour over the apples. In a mixing bowl, combineflour, baking powder,and ¼ teaspoon salt. Cut in butter or shortening, until mixture resembles coarse crumbs. Add milk and mix until dough holds together in a ball. On a lightly floured board, roll out dough to a thickness of about ⅓ inch to fit the top of the casserole. Place over apples. Cut vents in the top.

Bake 20 to 25 minutes, until golden. Recipe From:Great Old-Fashioned American Desserts Copyright 1987 by Beatrice Ojakangas from Usenet Recipes conference Source: CRS file

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