Apple + Bourbon Pandowdy
Apple Pandowdy… Funny name but an unforgettable dessert. Unlike its cousin the apple pie, a pie crust isn’t being used, instead you’re using only one sheet of puff pastry on top of the apples. . The idea is that the dough sinks into the apples while baking and turns into a caramel like sauce. Its delicious, I promise!
Classic Apple Pie
Ingredients:
4 - 5 lbs Apples, I used granny smith, honeycrisp and pink lady
1 sheet thawed puff pastry
8 tbsp butter
1/3 cup packed brown sugar
1 1/4 tbsp cornstarch
3 tbsp bourbon
1 tbsp vanilla extract
2 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1 egg, beaten
sugar for sprinkling on top
1/4 or more cup heavy cream
ice cream for serving
Instructions:
Preheat the oven to 425 degrees F.
Melt the butter in a skillet over medium heat and cook until lightly browned. Remove from the heat. You can use a cast iron skillet so you wont have to transfer it to a baking dish.
In a large bowl, combine the apples, brown sugar, cornstarch, bourbon, vanilla, cinnamon, nutmeg and salt. Pour the mixture into the skillet with the butter and toss to evenly coat.
If using an oven safe skillet, place the pastry over the apples and press down gently to secure, tucking the sides of the pastry under the apples as best you can. If you’re using a baking dish like I did, transfer the apple mixture to the baking dish and press the pastry over the apples and tuck it in. Alternatively, you can cut the puff pastry into squares and place them all over the top of the apples.
Brush with the beaten egg and sprinkle sugar. Place the skillet on a baking sheet and bake for 20 minutes. Remove from the oven. Using a sharp knife, cut the pastry into large squares. If you already cut the puff pastry beforehand, you can skip the step.
Reduce the oven temp to 350. Return the dish to the oven and continue baking for another 15 minutes, or until the sauce is bubbling up through the cracks of the pastry. If needed cover the top with foil to prevent burning. Brush the heavy cream over top and then return to the oven for another 10 minutes to "set" the cream. The pastry will turn a dark golden brown.
Remove from the oven and enjoy with vanilla ice cream!
