Your eyes might light up if you’re old enough to remember the 1946 hit single by Dinah Shore, “Shoo Fly Pie and Apple Pan Dowdy.” Chances are you don’t have a clue what an apple pan dowdy is, but your great-great-great grandmother probably did. In the mid 1800’s the apple pan dowdy (commonly referred to as a Brown Betty in the South) was a staple dessert on American tables. Something of a cross between a cobbler and a pie, the apple pan dowdy served the twin purposes of providing a sweet ending to a meal, while making use of existing food stuffs, such as stale bread. Hey, it’s better to make dessert than throw it to the hogs, right?
Ingredients for the Crust
- 1 1/4 cups plus 2 tablespoons all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 9 tablespoons unsalted butter - cold, cubed
- 3+ tablespoons ice water
Instructions for the Crust
Combine flour, sugar, and salt in a medium sized bowl. Whisk until well combined. Add butter cubes and mix with fingers to create a cornmeal-like texture. Some some pea-sized bits of butter may remain. Sprinkle 3 tablespoons ice water and stir with a fork until the dough begins to come together. Add more ice water in ½ tablespoon increments if needed. Turn the dough out onto a lightly floured surface. Knead three times, then form into a ball. Press dough ball into a disk shape, wrap in plastic wrap and refrigerate for 1 hour.
Ingredients for the Filling
- 8 large firm-tart apples (about 4 pounds), peeled, cored, and sliced 1/4-inch thick. Good varieties include Jonagold, Honeycrisp, Winesap, Granny Smith and Pink Lady.
- 2 tablespoons firmly packed dark brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon freshly ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/3 cup molasses
- 1/2 cup water
- 1 1/2 tablespoons granulated sugar (for sprinkling)
Instructions
- Preheat the oven to 425 degrees. Set the rack to the middle position.
- Arrange apple slices in a 12-inch cast iron skillet. Combine dry ingredients in a bowl, then sprinkle on top of the apples. Combine molasses with water in a bowl, then pour over the apples.
- On a lightly floured surface, roll the chilled dough out into a rectangle approximately 1/4 inch thick. Cut into 3-inch squares. Arrange the dough squares on top of the apples in a random pattern. Sprinkle the top with sugar. Bake for 30 minutes. Remove from the oven, then gently press the pastry down into the juices with a spatula until it is approximately 80 percent submerged. Return the pan to the oven. Bake for an additional 15 minutes, until the sauce has thickened and the pastry has a nice glaze.
- Cool for at least 30 minutes. Tastes great when served topped with ice cream!