Free Recipe Apple Pandowdy 2

Recipe Type: M Recipes

Recipe Preparation: bake

Cooking Ingredients for Apple Pandowdy 2 Recipe

1-1/2 c Cake flour; not self-rising
1 c All-purpose flour
1 ts Salt
2 ts Baking powder
1-1/4 c Unsalted butter; room
-temperature
2 tb Unsalted butter; room
-temperature
1/4 c Granulated sugar
2 ts Lemon zest
4 ts Pure vanilla extract
3 lg Eggs; room temperature
1 lg Egg yolk
1/4 c Maple syrup
1/4 c White wine
1/4 c Light-brown sugar
1-1/2 ts Ground cinnamon
1 ts Freshly grated nutmeg
10 Granny Smith apples
1/2 c Golden raisins
1/4 c Toasted pecans; chopped

Apple Pandowdy 2 Preparation

In medium bowl, sift together the flours, salt, and baking powder; set aside. In bowl of electric mixer fitted with paddle attachment, combine 1 1/4 cups butter, 1/2 cup granulated sugar, lemon zest, and 2 teaspoons vanilla on medium speed until fluffy, about 3 minutes, scraping down sides of bowl. Add 2 eggs and egg yolk, one at a time; beat well after each addition. On low speed, gradually add the flour mixture. Turn the dough out onto a piece of plastic wrap. Using a spatula, flatten and shape dough into a 1 1/2-inch-thick circle. Cover with plastic wrap, and chill in the refrigerator for at least 3 hours; chilling overnight works best. Heat oven to 375 degrees. Peel and core apples; slice into 1/4-inch thick slices. In a large saucepan over medium heat, combine the maple syrup, white wine, light-brown sugar, remaining 1/4 cup granulated sugar, remaining 2 teaspoons vanilla, remaining 2 tablespoons butter, cinnamon, nutmeg, and apples. Cook over medium-high heat, uncovered, until the apples soften, 20 to 30 minutes. Remove from heat; stir in the raisins and pecans. Pour into a 10-inch pie pan. Set aside. In a small bowl, whisk together the remaining egg with 1 tablespoon water. Lightly flour two sheets of plastic wrap. Place dough on top of one sheet; cover the dough with the second. Roll out dough between two sheets into a 14-inch circle, slightly less than 1/4-inch thick. Brush edges of pie pan with egg mixture, and lay dough over filling. Using a sharp knife, trim any excess dough from rim of the pan. With your fingers, press dough around rim, sealing the edges. Cut several small slits in the top of the dough, and brush with the remaining egg wash. Bake until golden, 20 to 25 minutes. Serves 8 to 10. Source: Martha Stewart Living, Nov 1997 S(Formatted for MC5): by Lynn Thomas – Lynn_Thomas@prodigy.net Per serving: 534 Calories (kcal); 34g Total Fat; (56% calories from fat); 5g Protein; 54g Carbohydrate; 182mg Cholesterol; 421mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 2 Fruit; 6 1/2 Fat; 1 Other Carbohydrates Recipe by: Recipe from The Elms Restaurant & Tavern; Ridgefield, CT Converted by MM_Buster v2.0n.

Cooking Temperature:

Recipe Serves: 8

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