Apple Pandowdy
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 8
- 1 sheet/185g/6.5ozs. butter puff pastry, thawed in the fridge
-
1/2 beaten egg
-
800g/28ozs. apples (around 8 apples, I used Pink Lady apples)
- Juice and finely grated zest of 1 lemon
- 2/3 cup/150g/5ozs. firmly packed brown sugar
- 1/4 cup/60ml water, apple juice or apple cider
- 2 tablespoons plain all purpose flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 75g/2.6ozs. molasses
- 45ml/1.6ozs. maple syrup
- 1/2 teaspoon salt
- 2 teaspoons raw sugar
- Vanilla ice cream to serve
Step 1 - Preheat oven to 190C/374F. Cut the puff pastry into inch wide squares using a ruler and pizza cutter or knife. Brush with egg wash and place in the freezer for 10 minutes while you make the filling.
Step 2 - Peel and slice the apples into 1/2cm or quarter inch segments and place in a bowl with the lemon juice. Add the lemon zest, brown sugar, water (or juice or cider), flour, cinnamon, nutmeg, ginger, cloves, molasses, maple syrup and salt. Toss to cover the apple slices and then place into a tray (mine was 27x21cms/10.6x8.3inch).
Step 3 - Remove the puff pastry from the freezer and place the squares of pastry on top of the apples overlapping them. Sprinkle with the raw sugar and bake for 25-30 minutes turning around in the oven 3/4 of the way through the baking time. Serve with vanilla ice cream.