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.
- Portion size 8 servings
- Credits : Canadian Living Magazine: July 2010
MethodPastry: 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.
Nutritional facts Per serving: about
- Sodium 76 mg
- Protein 3 g
- Calories 320.0
- Total fat 14 g
- Potassium 200 mg
- Cholesterol 48 mg
- Saturated fat 7 g
- Total carbohydrate 47 g
- Iron 10.0
- Folate 22.0
- Calcium 2.0
- Vitamin A 7.0
- Vitamin C 5.0