Blueberry Pandowdy Recipes

Steps:

• 1. THE CRUST
• 2. Gather your ingredients.
• 3. Place the almonds and sugar into a food processor, fitted with an S-blade.
• 4. Using 1-second pulses, pulse until finely ground.
• 5. Chef's Note: There is a fine line between finely ground, and making peanut butter. If you use 1-second pulses, you're controlling the process. I you just turn the food processor on and let it grind away, you are probably going to wind up with almond butter.
• 6. Add the flour, and salt.
• 7. Pulse the mixture to combine.
• 8. Take the cubed and chilled butter, and drop into the bowl of the food processor.
• 9. Give the mixture several 1-second pulses until the butter is reduced to pea-sized bits.
• 10. Add the ice water, one tablespoon at a time, and pulse each time, until the mixture comes together.
• 11. Chef's Note: Depending on the flour, the humidity, and other factors, the dough might come together after 3 tablespoons of water... 5 tablespoons of water, or even more. You don't want it sticky, you just want it to come together.
• 12. Shape the dough into a flattened round.
• 13. Chef's Note: Knead the dough on a lightly floured surface, to incorporate any dry ingredients.
• 14. Cover in cling film, and place in the refrigerator for a minimum of 1 hour.
• 15. THE FILLING
• 16. Gather your ingredients.
• 17. Peel the apples, and then cut into 1/2-inch pieces.
• 18. Add them to a bowl, and toss with the sugar and the lemon juice.
• 19. Add the butter to a large skillet, over medium to medium-high heat.
• 20. When the foaming subsides add the apples.
• 21. Stir until they become slightly softened, about 8 to 10 minutes.
• 22. Add the flour, cinnamon, and salt.
• 23. Stir the mixture until the liquid begins to thicken, about 2 minutes.
• 24. Remove the skillet from the heat, and fold in the berries.
• 25. Allow the mixture to completely cool before proceeding.
• 26. While the filling is cooling, remove the dough from the refrigerator.
• 27. Roll out on a lightly floured surface until 1/4 inch in thickness.
• 28. Cut into squares of varying sizes, about 2 to 3 inches.
• 29. Add the cooled filling to a pie pan of your choice.
• 30. Place a rack in the middle position, and preheat the oven to 425f (168c).
• 31. Arrange the dough squares in a random arrangement over the top.
• 32. Chef's Note: Leave some space between the squares to allow steam to escape.
• 33. Beat the egg.
• 34. Brush the egg mixture over the crust.
• 35. Sprinkle a bit of sugar over the top (optional).
• 36. Place the pandowdy in the preheated oven and bake for 25 minutes.
• 37. Reduce the temperature to 325f (128c)
• 38. Bake for an additional 35 minutes, until the filling is bubbly.
• 39. Chef's Note: If it looks like the crust is getting too brown, shield the top with a piece of foil.
• 40. Remove from oven and serve warm... maybe with some nice vanilla ice cream. Enjoy.
• 41. Keep the faith, and keep cooking.

Steps:

• For the dough: In the bowl of a food processor, combine the flour, sugar, ginger and salt. Add the shortening in spoonfuls, then the butter, and pulse 12 to 15 times to combine. Add the ice water through the top and blend until the dough forms a loose ball, 15 to 30 seconds. Transfer the dough to a sheet of parchment or plastic wrap and sandwich it with another piece on top. Flatten the dough to a 6-inch disc and refrigerate for 20 minutes and up to 8 hours.
• Preheat the oven to 375 degrees F. Line a sheet tray with parchment paper.
• On a flat surface, spread a thin layer of flour and roll the dough out to about 1/8 inch thick. Use a knife to cut the dough into rectangles about 1 inch long and 3/4 inch wide. Ideally, you want between 25 and 30 rectangles (you can also cut small rounds, squares or any other shape). Transfer the dough pieces to the lined sheet tray. Brush the dough with the egg wash and par-bake the dough until lightly browned, about 5 minutes.
• For the filling: In a 10-inch heavy-bottomed saute pan, heat 1 tablespoon olive oil over medium heat. When the oil begins to smoke lightly, remove the pan from the heat and add half the strawberries. Return the pan to the heat and cook over high heat to allow some of the water to escape, for 1 to 2 minutes. Transfer the berries to a large bowl and return the pan to the heat. Heat the remaining tablespoon olive oil and add the rest of the strawberries. Cook in the same manner for 1 to 2 minutes. Transfer to the bowl with the other cooked strawberries.
• In the pan, whisk together the jam, sugar, honey and molasses and simmer over medium-high heat so all the ingredients meld together, 2 to 3 minutes. Squeeze the lemon juice into a small bowl and add the zest, then whisk in the cornstarch until smooth. Stir the slurry into the jam mixture and bring the liquid to a boil. Reduce the heat and simmer gently, stirring frequently, until thickened, 2 to 3 minutes. Pour over the berries in the bowl and stir to coat.
• Transfer the berry mixture back to the pan. Arrange the pie dough rectangles directly on top of the filling in a circular pattern, each overlapping slightly, like shingles on a house. Place the pan in the center of the oven and bake until the pie crust shingles are golden brown, 18 to 20 minutes. (If the pie shingles sink slightly, that's OK.) Remove from the oven and allow to cool completely, 10 to 15 minutes. Sprinkle with sugar if desired and serve.