Apple Cranberry Pandowdy

An American classic updated with a spiced dough and cranberries.

Servings: 8

Author:

Prep Time
15 minutes

Cook Time
1 hour

refrigeration time
1 hour

Total Time
2 hours, 15 minutes

Dessert

American

dessert pie pandowdy

Instructions

1
In a food processor, pulse flour, mace sugar, and salt until you can see the
mace is evenly distributed in the flour. Add butter; pulse until it looks like
coarse meal (wet, clumpy sand). Stream in the water and stop when it looks like
dough. Check to see if you can easily shape it in your hands without crumbling.
If not, add a little bit more water and try again. If the dough is wet, add a
little flour and try again. Shape the dough into a round or rectangle and
refrigerate, in an airtight container or resealable plastic bag. Refrigerate at
least 1-hour or overnight.
2 Preheat oven to 375.
3 Lightly flour a clean, flat surface and roll out the dough to it's a 1/4 inch
thick circle. Set aside.
4 In a medium bowl, toss together the filling ingredients until evenly distributed
and the apples look well coated. Pour into the bottom of a 1 1/2 - 2 quart pie
plate. I used a deep dish pie plate that was 1.75 quarts.
5 Top the apple mixture with the dough. Brush with melted butter and sprinkle with
coarse sugar. Piece the top with the tip of a knife to vent.
6 Bake 20 minutes. Carefully remove the pie plate from the oven and using the tip
of a sharp knife cut the crust in a criss-cross pattern leaving approximately
1/2 inch squares. Lightly press the dough into the filling and return to the
oven for 35 more minutes or until browned and bubbling up in the cross-hatching.
7 Cool completely on a wire rack.