Apple Raisin Pandowdy

By The Canadian Living Test Kitchen

Tested till perfect

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Apple Raisin Pandowdy

Apple Raisin Pandowdy
Photography by Jodi Pudge

This recipe makes 8 servings

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Nutritional Info
Per serving: about -
cal 320320 cal
pro 3 g3g pro
total fat 14 g14g total fat
sat. fat 7 g7g sat. fat
carb 47 g47g carb
fibre 3 g3g fibre
chol 48 mg48mg chol
sodium 76 mg76mg sodium
potassium 200 mg200mg potassium
% RDI: -
calcium 22 calcium
iron 1010 iron
vit A 77 vit A
vit C 55 vit C
folate 2222 folate
  • Preparation time: 20 minutes Chill: 30 minutes
  • Cook time : 45 minutes
  • Total time : PT45M

A pandowdy is like a deep-dish fruit pie with a biscuit topping that bakes into a flaky crust. Serve at room temperature or warm (with ice cream), breaking the crust into the fruit when serving.

Ingredients

  • 1/2 cup raisins 1/2 cup raisins
  • 1/4 cup rum 1/4 cup rum or brandy
  • 8 cups sliced peeled apples 8 cups sliced peeled apples
  • 1/3 cup granulated sugar 1/3 cup granulated sugar
  • 2 tbsp all-purpose flour 2 tbsp all-purpose flour
  • 1/2 tsp cinnamon 1/2 tsp cinnamon
  • 1/2 tsp ginger 1/2 tsp ginger
  • 1 pinch ground cloves 1 pinch ground cloves
  • 1 pinch ground nutmeg 1 pinch ground nutmeg
  • 1 egg yolk 1 egg yolk
  • 2 tsp coarse sugar 2 tsp coarse sugar or granulated sugar
  • Pastry:
  • 1-1/4 cups all-purpose flour 1-1/4 cups all-purpose flour
  • 1/4 tsp salt 1/4 tsp salt
  • 1/4 cup cold unsalted butter , cubed1/4 cup cold unsalted butter, cubed
  • 1/4 cup cold lard , cubed1/4 cup cold lard, cubed
  • 2 tbsp Ice water , (approx)2 tbsp Ice water, (approx)
  • 1-1/2 tbsp 10% cream 1-1/2 tbsp 10% cream or milk
  • 1/2 tsp lemon juice 1/2 tsp lemon juice or white vinegar

Preparation

Pastry: In large bowl, whisk flour with salt. Using pastry blender, cut in butter and lard until in fine crumbs with a few larger pieces.

Whisk together water, cream and lemon juice; drizzle over flour mixture, tossing briskly with fork and adding a little more water if necessary to form ragged dough. Press into disc. Wrap and refrigerate until chilled, about 30 minutes.

Meanwhile, in microwaveable bowl, stir raisins with rum. Microwave on high for 1 minute. Let stand for 15 minutes.

In large bowl, toss together apples, raisins and any remaining rum, sugar, flour, cinnamon, ginger, cloves and nutmeg. Spread in 8-inch (2 L) square glass baking dish.

On lightly floured surface, roll out pastry to 10-1/2-inch (26 cm) square; lay over fruit. Trim edges to extend 1/2 inch (1 cm) beyond dish. Flute edges, tucking inside rim of dish. Mix yolk with 1 tsp (5 mL) water; brush over pastry. Sprinkle with coarse sugar. Cut steam vents in top.

Bake in 400°F (200°C) oven for 20 minutes. Reduce heat to 350°F (180°C); bake until pastry is golden, about 25 minutes. Break pastry into about 2-inch (5 cm) pieces, pushing partially into filling.

Source : Canadian Living Magazine: July 2010

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