Abigail Adams’ Apple Pandowdy
This spiced apple dessert was reportedly a favorite of President John Adams.
PASTRY
1⁄2 cup shortening
1 1⁄2 cups flour
1⁄4 teaspoons salt
3-4 tablespoons ice water 1⁄4 cup butter, melted FILLING
10 Newtown Pippin apples
(or apple of choice)
1⁄2 cup sugar
1⁄2 teaspoon cinnamon
1⁄4 teaspoon nutmeg
1⁄4 teaspoon salt
1⁄4 cup molasses 3 tablespoons melted butter 1⁄4 cup water
For the Pastry: Cut the shortening into the flour and salt with a pastry cutter. Sprinkle the ice water over dough, adding only enough to hold the dough together.
Roll the dough out on a lightly floured surface to 1⁄4-inch thickness then brush with 1⁄4 cup melted butter.
Cut the pastry in half. Place one half on top of the other. Cut again and again until you have 16 separate pieces piled up. Press them lightly together, then chill the dough for 1 hour.
Roll the pastry again and cut in half. Roll one half to fit the bottom of the baking dish and the other to fit the top. Place the bottom piece in a 9-inch pie plate or baking dish.
For the Pandowdy: Core, peel and slice the apples. You should have about 4 cups. Mix the apples with the sugar, cinnamon, nutmeg and salt and place the apples in the pastry-lined dish.
Combine the molasses with the melted butter and water. Pour over apples. Cover the apples with top crust and seal the pastry around the edges.
Bake at 400 degrees for 10 minutes. Then reduce heat to 325 degrees and “dowdy” the dish by cutting several times into the upper crust with a sharp knife. The goal is to roughly chop the crust into pieces. Don’t worry if the pieces partially sink into the apple layer. Then bake for 1 more hour, or until the apples are bubbling vigorously.
Serve hot with ice cream or whipped cream if desired.
Makes 8 servings