I'm pleased to share my honeycrisp apple pandowdy with you today after hinting at it all week. You've probably noticed, but I'm in full autumn mode. Don't hate me, but I love making these cosy meals and using up all the luscious September apples.
Ingredient
– 6 tablespoons butter– 4 1/2 pounds honeycrisp apples, sliced into 1/4 inch wedge– 1/4 cup packed brown sugar– 1 tablespoon all-purpose flour– 2 tablespoons maple syrup– 2 teaspoons vanilla extract– 2 tablespoons lemon juice– 1 teaspoon cinnamon– 3/4 teaspoon ginger– 1/2 teaspoon nutmeg– 1/2 teaspoon kosher salt– 1/2 cup apple cider– 1 sheet frozen puff pastry, thawed– 1 egg, beaten– coarse sugar, for topping– 1/3 cup heavy cream
Direction
1
Start with a 425-degree oven. Cook butter in a 10-inch skillet over medium heat until lightly browned. Get off the heat.
2
Mix apples, brown sugar, flour, maple syrup, vanilla, lemon juice, cinnamon, ginger, nutmeg, salt, and apple cider in a large bowl. Pour the mixture into the butter-covered skillet and coat evenly.
3
In a large bowl, combine apples, brown sugar, flour, maple syrup, vanilla, lemon juice, cinnamon, ginger, nutmeg, salt, and apple cider. Pour the mixture into the butter-covered skillet and coat evenly.
4
Press the crust carefully over the apples, tucking the sides under as best you can. Apply beaten egg and coarse sugar.
5
Bake the skillet for 20 minutes on a sheet. Take out of oven. Create the "pandowdy" by cutting the pastry into large squares using a sharp knife.
6
Turn down the oven to 350. Return the skillet to the oven and bake for 20 minutes until the sauce bubbles through the dough. If necessary, foil the top to prevent burning.
7
Top with heavy cream and bake for 10 minutes to "set". Golden-brown pastry. Press pastry into warm liquids with a spoon but don't immerse. Served heated with ice cream. ENJOY!