Apple Pan Dowdy In A Skillet Americas Test Kitchen Recipe 435

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APPLE PANDOWDY

This apple pandowdy, which comes from a very old cookbook, is tangy and delicious. -Doreen Lindquist, Thompson, Manitoba

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 9 servings.

Number Of Ingredients 14



Apple Pandowdy image

Steps:

  • In a saucepan, combine brown sugar, 1/4 cup flour and 1/4 teaspoon salt. Add water and lemon juice; cook and stir over medium heat until thick. Cover and set aside. , In a bowl, combine baking powder and remaining flour and salt. Cut in 3 tablespoons butter. Add the milk and mix just until moistened (a few lumps will remain); set aside. , Arrange apples in a 1-1/2-quart baking dish; sprinkle with 1/2 teaspoon cinnamon. Add nutmeg, vanilla and remaining butter to sauce; pour over apples. Drop dough by spoonfuls over sauce. Combine remaining cinnamon and coarse sugar; sprinkle over dough. Bake at 350° until top is brown and apples are tender, about 55 minutes. Serve warm, with whipped cream if desired.

Nutrition Facts : Calories 260 calories, Fat 7g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 304mg sodium, Carbohydrate 47g carbohydrate (33g sugars, Fiber 2g fiber), Protein 3g protein.

1 cup packed brown sugar
1-1/4 cups all-purpose flour, divided
1/2 teaspoon salt, divided
1 cup water
1 teaspoon lemon juice
2 teaspoons baking powder
5 tablespoons butter, divided
3/4 cup 2% milk
5 cups sliced peeled apples
1/2 teaspoon plus 1/8 teaspoon ground cinnamon, divided
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 tablespoon coarse sugar
Whipped cream, optional

APPLE PAN DOWDY IN A SKILLET/ AMERICA'S TEST KITCHEN RECIPE - (4.3/5)

Provided by lisalang

Number Of Ingredients 13



Apple Pan Dowdy in a Skillet/ America's Test Kitchen Recipe - (4.3/5) image

Steps:

  • In food processor pulse flour, sugar, salt. Then add butter and shortening. Pulse together to form cornmeal like crumbs. Remove and put in bowl, add 2 - 4 tbsp water, and form into dough. Put into plastic wrap, and put in fridge for at least one hour. Filling: Melt 2 tbsp butter, high heat. Add apples and saute until brown and not too soft, approximately 5 minutes. Turn heat off. Whisk cider, maple syrup, 2 tbsp fresh lemon juice, 2 tsp cornstarch in separate bowl. Whisk the sauce, and pour over apples. Roll out dough with flour. Rotate and spin, roll into 11" piece to fit inside skillet. Roll over rolling pin, loosely drape, then unroll on top of skillet. Brush with egg whites wash, then sprinkle sugar on top. Cut dough into 6 pieces. Bake in a 500 oven for 20-25 minutes. Let sit 15 minutes before serving.

Crust:
1 cup all purpose Flour
1 tbsp sugar
1/4 tsp salt
6 tbsp butter chilled
2 tbsp shortening chilled
Filling:
1/2 Cup Apple Cider
1/3 Cup Maple Syrup
2 tbsp fresh lemon juice
2 tsp cornstarch
2 lbs Apples, combine tart and sweet, peeled
2 tbsp butter Egg whites and sugar for wash

AMERICA'S TEST KITCHEN SKILLET APPLE CRISP

If your skillet is not ovensafe, prepare the recipe through step 3 and then transfer the filling to a 13 by 9-inch baking dish. Top the filling as directed and bake for an additional 5 minutes. We like Golden Delicious apples for this recipe, but any sweet, crisp apple such as Honeycrisp or Braeburn can be substituted. Do not use Granny Smith apples in this recipe. While rolled oats are preferable in the topping, quick-cooking oats can be substituted. Serve the apple crisp warm or at room temperature with vanilla ice cream or whipped cream.

Provided by Maureen in MA

Categories     Dessert

Time 55m

Yield 6-8 , 6-8 serving(s)

Number Of Ingredients 14



America's Test Kitchen Skillet Apple Crisp image

Steps:

  • FOR THE TOPPING: Adjust oven rack to middle position and heat oven to 450 degrees. Combine flour, pecans, oats, brown sugar, granulated sugar, cinnamon, and salt in medium bowl. Stir in butter until mixture is thoroughly moistened and crumbly. Set aside while preparing fruit filling.
  • FOR THE FILLING: Toss apples, granulated sugar, and cinnamon (if using) together in large bowl; set aside. Bring cider to simmer in 12-inch ovensafe skillet over medium heat; cook until reduced to ½ cup, about 5 minutes. Transfer reduced cider to bowl or liquid measuring cup; stir in lemon juice and set aside.
  • Heat butter in now-empty skillet over medium heat. When foaming subsides, add apple mixture and cook, stirring frequently, until apples begin to soften and become translucent, 12 to 14 minutes. (Do not fully cook apples.) Remove pan from heat and gently stir in cider mixture until apples are coated.
  • Sprinkle topping evenly over fruit, breaking up any large chunks. Place skillet on baking sheet and bake until fruit is tender and topping is deep golden brown, 15 to 20 minutes. Cool on wire rack until warm, at least 15 minutes, and serve.

3/4 cup all-purpose flour, unbleached
3/4 cup pecans, chopped fine
3/4 cup old fashioned oats (quick-cooking oats may be substituted)
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon table salt
8 tablespoons unsalted butter, melted (1 stick)
3 lbs golden delicious apples, peeled, cored, halved, and cut into 1/2-inch-thick wedges (about 7 medium)
1/4 cup granulated sugar
1/4 teaspoon ground cinnamon (optional)
1 cup apple cider
2 teaspoons lemon juice
2 tablespoons unsalted butter

SKILLET APPLE PIE -- AMERICA'S TEST KITCHEN

This recipe is from "America's Test Kitchen" on PBS. They suggest a combination of sweet and tart apples. I use a mixture of Rome and Granny Smith, but that's just my preference.

Provided by SweetPeaNC

Categories     Pie

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 15



Skillet Apple Pie -- America's Test Kitchen image

Steps:

  • 1. FOR THE CRUST: Pulse flour, sugar, and salt in food processor until combined. Add shortening and process until mixture has texture of coarse sand, about ten 1-second pulses. Scatter butter pieces over flour mixture and process until mixture is pale yellow and resembles coarse crumbs, with butter bits no larger than small peas, about ten 1-second pulses. Transfer mixture to medium bowl.
  • 2. Sprinkle 3 tablespoons ice water over mixture. With blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together, adding up to 1 tablespoon more ice water if dough does not come together. Turn dough out onto sheet of plastic wrap and flatten into 4-inch disk. Wrap dough and refrigerate 30 minutes, or up to 2 days, before rolling out. (If dough is refrigerated longer than 1 hour, let stand at room temperature until malleable.).
  • 3. FOR THE FILLING: Adjust oven rack to upper-middle position (between 7 and 9 inches from heating element) and heat oven to 500 degrees. Whisk cider, syrup, lemon juice, cornstarch, and cinnamon (if using) together in medium bowl until smooth. Heat butter in 12-inch heatproof skillet over medium-high heat. When foaming subsides, add apples and cook, stirring 2 or 3 times until apples begin to caramelize, about 5 minutes. (Do not fully cook apples.) Remove pan from heat, add cider mixture, and gently stir until apples are well coated. Set aside to cool slightly.
  • 4. TO ASSEMBLE AND BAKE: Roll out dough on lightly floured work surface, or between 2 large sheets of plastic wrap, to 11-inch circle. Roll dough loosely around rolling pin and unroll over apple filling. Brush dough with egg white and sprinkle with sugar. With sharp knife, gently cut dough into 6 pieces by making 1 vertical cut followed by 2 evenly spaced horizontal cuts (perpendicular to first cut). Bake until apples are tender and crust is a deep golden brown, about 20 minutes. Let cool 15 minutes; serve.

Nutrition Facts : Calories 454.1, Fat 20.3, SaturatedFat 11.1, Cholesterol 40.7, Sodium 213.4, Carbohydrate 69.1, Fiber 7, Sugar 41.9, Protein 3.6

1 cup unbleached all-purpose flour, plus more for dusting work surface (5 ounces)
1 tablespoon sugar
1/2 teaspoon table salt
2 tablespoons vegetable shortening, chilled
6 tablespoons cold unsalted butter, cut into 1/4-inch pieces
3 -4 tablespoons ice water
1/2 cup apple cider
1/3 cup maple syrup
2 tablespoons fresh lemon juice
2 teaspoons cornstarch
1/8 teaspoon ground cinnamon (optional)
2 tablespoons unsalted butter
2 1/2 lbs apples, peeled, cored, halved, and cut into 1/2-inch-thick wedges (about 6 medium - 3 sweet, 3 tart)
1 egg white, lightly beaten
2 teaspoons sugar

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