Tuesdays with Dorie - Apple Pandowdy

-





This week in Tuesdays with Dorie I chose to make the Apple Pandowdy.  This is my third recipe to make out of Dorie Greenspan’s newest book, Sweet, Salty and Simple.  I could not believe how easy it was to make this. It is a beautiful dessert.  I will be making a second one to serve with our Thanksgiving feast.  

According to my google search, the name “pandowdy” is said to come from the “dowdy” appearance of the top crust—it ends up rumpled and messy.  This dish is usually baked in a pan rather than a pie dish, perhaps creating the first part of the name.  I think I read that people break up the crust and mix in with the apples making it even more rustic looking.  

Dorie’s addition of lemon to the apples comes as quite a surprise on your first bite.  It is a bit tart.  But the more we ate, the more we liked it.  I love apples and I love lemon so it was a hit for me.

Out of respect for the author, we do not publish recipes in this group.  We encourage you to buy the book and join our group.
If you would like to join in, just make it, bake it, and leave a link to your post at the Tuesdays with Dorie website:  click here. 

Comments

Ulrike said…
You are an artist, with those oak leafs! Looks great
November 23, 2021 at 7:18 AM
Lovie said…
Your pandowdy is NOT dowdy! Looks beautiful with your fall leaves.
November 23, 2021 at 9:43 AM
Kayte said…
So beautiful, Peggy, you really have the artistic touch for these things, just gorgeous. We loved this, too. Stars for you this week on this recipe, I think it is the prettiest one I've seen.
November 23, 2021 at 6:57 PM
Welcome to our crazy blessed life said…
Your leaves are beautiful! No dowdy here!
November 23, 2021 at 7:16 PM
Kim said…
Wow..your leaves are so beautiful! We loved this one too. It was a tart first bite, but like you, we really enjoyed it!
November 23, 2021 at 7:29 PM
Cakelaw said…
Oooh, fabulous! The leaves on top make it very elegant.
November 24, 2021 at 5:35 AM
Mardi Michels said…
Not dowdy at all! SO PRETTY!
November 25, 2021 at 5:33 AM
Diane Zwang said…
WE had the same idea with the leaves. This was a great dish. I hope your Thanksgiving guests enjoyed it.
November 30, 2021 at 8:03 PM
TeaLady said…
I love that you made leaves for the top. Perfect topping for this fallish dessert.
December 1, 2021 at 2:46 PM
Amy said…
Your pandowdy is beautiful! I love the leaves on top. What a perfect idea for fall. I'll have to try new shapes on top the next time I make this!
December 5, 2021 at 3:50 PM
Post a Comment

Popular posts from this blog

Ina Garten's Deviled Eggs!

-
Image
This is appetizers week in our Ina Garten Fridays group!!  I chose her deviled eggs because we love deviled eggs and I never deviate from my old family recipe so I thought I would branch out and try something different.  I'm so glad I did!  I love these and I am sure my DH will love them tonight for dinner also. With just these ingredients, you can impress your guests or yourself, with some delicious deviled eggs. Ina's recipe says to hardboil six eggs.  (I only did five because that was all I had and mine turned out a little fluffier than they probably should have, but delicious just the same).  If you don't know how to boil eggs, please take a minute to learn.  If your eggs turn out green, you have overcooked them.  To make perfect boiled eggs every time, I put my eggs in cold water and put them on the stove, bring to a boil.  As soon as they begin boiling, I take them off the stove and cover and let them sit for 15 minutes.  At this point, they are perfe
Read more

TWD - Steph’s Bakewell Tart

-
Image
What is a Bakewell Tart, you might ask.  Apparently it all began in Derbyshire, England.  I had no idea it was popular with  The Great British Baking Show.   This classic  combines a buttery shortcrust pastry with a filling of raspberry jam, (or in my case blackberry jam), topped with an almond spongecake and almond slices. I think there are probably many different versions of the Bakewell. On my first attempt, my crust totally fell apart in the oven.  At that point, I went to plan b and made four mini tarts.  These worked perfectly for us.  I have a very thin layer of the jam and wish I had used a bit more.  We enjoyed this and it was a breeze to put together.   Check out Tuesdayswithdorie.wordpress.com for others.
Read more

TWD - Brown Sugar Bundt Cake

-
Image
It is my turn to host! Almost three years ago I had no idea what a food blog was, much less that there were ladies and gentlemen all across the world baking and writing about such things, and sharing and growing with each other over recipes.  I'm not a chef or a great baker, but I do love to cook for my family so I decided to join in.  Since we are just two days past Mother's Day, I want to thank my sweet mother (who passed away three years ago) for sharing her love of cooking with me. My first Dorie recipe was a fruit galette.  I remember still how delicious it was.  I even remember the first comment I received on my blog.  It was like an award to me!  I still love reading all your comments, so thank you to those of you who regularly stop by to leave encouragement and stop for a second to say hello. Now about Dorie.  I love the way Dorie explains her recipes step by step.  While some of the recipes in her book "appear" complicated, I think any novice could fol
Read more