Apple pandowdy (ojakangas)
8 Servings
Ingredients
| Quantity | 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 |
Directions
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