Apple pandowdy has an extra juicy spiced apple filling topped with a rustic pie crust caramelized in the brown sugar apple goodness. It's an historic recipe that needs to reclaim its rightful place as one of the stars of fall baking.
In a large mixing bowl, toss sliced apples in lemon juice.
8 medium apples, 1 tablespoon lemon juice
Mix in brown sugar, cinnamon, nutmeg, ginger, and salt, making sugar all of the apples are evenly coated.
1/2 cup dark brown sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger, 1/4 teaspoon salt
Spread the apples evenly in a lightly greased 9" square baking pan.
Mix vanilla extract and maple syrup in a measuring cup and pour evenly over the apples.
1 teaspoon vanilla extract, 1/3 cup maple syrup
Dot with butter pieces.
2 tablespoons unsalted butter
Top with pie crust, tucking the sides down if there is any overhang. Don't worry about the appearance as it will be cut up later. Cut a few slits into the pie crust to let steam escape during baking.
1 9" pie crust
For a sparkly crust appearance, brush crust with milk and sprinkle with coarse sugar.
2 tablespoons milk, 1 tablespoon coarse sugar
Bake for 30-35 minutes or until the crust is lightly browned.
Remove from the oven and use a knife to cut the crust into 9-12 squares.
Gently push the squares down into the hot apple filling.
Reduce the oven to 350 F, return the pan to the oven, and bake for 30 more minutes or until the crust is nicely browned.
Let the pandowdy cool for an hour to set before serving.
Notes
Serve warm with ice cream or whipped cream.Store at room temperature for up to three days or refrigerate for up to one week.