Apple-Cranberry Pandowdy
1
pie
Dessert
Course
Print Recipe
Ingredients
Directions
For pie dough
2 ½ c
all-purpose flour
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1 tsp
salt
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1 tsp
sugar
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1 c
(2 sticks) unsalted butter, cold and cut into small pieces
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¼ c
ice water
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For filling
3
Rome apples (1 1/2 pounds), peeled, cored, and cut into 1/2-inch slices
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4
McIntosh apples (1 1/2 pounds), peeled, cored, and cut into 1/2-inch slices
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1 c
cranberries (thawed if frozen)
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c
packed light-brown sugar
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1 tbsp
fresh lemon juice
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3 tbsp
all-purpose flour
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½ tsp
salt
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2 tbsp
unsalted butter, cut into pieces
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1 tbsp
heavy cream
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2 tsp
sanding sugar
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lightly sweetened whipped cream or vanilla ice cream, for serving
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Martha Stewart’s Newlywed Kitchen is a cookbook that provides over 100 recipes to inspire new couples on their cooking journey. 

Here’s another old-fashioned dessert that deserves a prominent place on the modern table. Pandowdy is way more forgiving than a double-crust pie—in fact, a big part of its charm lies in its rustic imprecision. You can cut the dough that covers the top into a bunch of squares (or other shapes), as we’ve done here, or you can simply drape it over the top and slash a few vents in it (this allows steam to escape and keeps the crust from getting soggy). It’s worth seeking out two varieties of apples if you can: Firm but tender Rome holds its shape, while creamy McIntosh cooks down into a sauce.

Directions

Make the pie dough
  1. In the bowl of a food processor, combine flour, salt, and sugar (or whisk together by hand in a bowl). Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds (or quickly cut in with a pastry blender or your fingertips). On a floured piece of parchment, roll out dough to ⅛-inch thickness. Refrigerate until firm, about 20 minutes.
  2. Drizzle ¼ cup water over mixture. Pulse (or mix with a fork) until dough just begins to hold together. To test, squeeze a small amount: If it is crumbly, add up to ¼ cup more ice water, 1 tablespoon at a time.
  3. Divide dough in half onto two pieces of plastic wrap. Gather into two balls, wrap loosely in plastic, and press each into a disk. Refrigerate until firm, well wrapped in plastic, 1 hour or up to overnight. (Dough may be frozen, for up to 1 month; thaw in refrigerator before using.)
Make the filling
  1. Preheat oven to 375°F. In a large bowl, toss together apples, cranberries, brown sugar, lemon juice, flour, and salt. Transfer to a 2-quart baking pan and dot with butter. With a pastry whee or sharp knife, cut dough into pieces about 3 inches square. Lay dough pieces, overlapping slightly, on top of apple mixture. Brush dough with cream and sprinkle with sanding sugar. Bake until crust is browned and juices are bubbling, about 1 hour. Let cool at least 15 minutes. Serve warm or at room temperature with whipped cream or ice cream.

Reprinted from Martha Stewart’s Newlywed Kitchen. Copyright © 2017 by Martha Stewart Living Omnimedia, Inc. Photographs copyright © 2017 by Stephen Kent Johnson. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC

Martha Stewart's Newlywed Kitchen

Editors of Martha Stewart Living

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