Wednesday, September 2, 2009



Pandowdies were first made in the 1600s. Then, as in this recipe, a layer of wonderful batter similar to a soft biscuit dough covered the top. It was customary for the server to "dowdy the pan", in other words cut into the desert with a spoon and stir the top and bottom together a bit before serving it.


1 cup all purpose flour

¼ cup sugar

1 tsp baking powder

¼ tsp salt

½ cup butter cut in tiny pieces

¼ cup water

6 cups apples, peeled, cored and sliced

2 tbsp lemon juice

2 tbsp all purpose flour

1 tsp ground cinnamon

½ cup maple syrup

1 tbsp butter cut in tiny pieces

1 tbsp sugar


1. heat oven to 400° Butter shallow 2½ quart baking dish.

2.Dough: mix 1 Cup flour, ¼ cup sugar, baking powderand salt in in a medium bowl. With a pastry blender, cut in ½ Cup butter until course crumbs form. Add water, stirring just to moisten.

3.Filling: Mix apples and lemon juice in a large bowl. Sprinkle with 2 tbsp flour and cinnamon; toss. Transfer to a sausepan. Add maple syrup. Cook over medium heat, stirring occasionally until heated through, 3-4 minutes. spoon into prepared bakind dish, dot with 1 tbsp butter.

4.Drop dough in rounded tbsps over hot filling. Sprinkle with 1 tbsp sugar.

5. Bake at 400° oven for 35 minutes, until topping is golden brown. If topping browns too quickly, cover wiwth foil.

Serve with whipping cream, if desired.

Number Of Servings:8
Preparation Time:1- 1½ hours

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