Apple-Raisin Pandowdy
Source: www.epicurious.com/recipes/food/views/apple-raisin-pandowdy-392902
Ingredients
- 3 pounds mixed apples, such as Rome Beauty, Empire, and Cortland, peeled, cored, and cut into 1/2-inch-thick wedges
- 1 cup golden raisins
- 1/4 cup plus 2 tablespoons packed dark brown sugar
- 2 tablespoons all-purpose flour, plus more for the work surface
- 1 tablespoon fresh lemon juice
- Pinch of ground cardamom
- Pinch of ground allspice
- Pinch of salt
- 2 tablespoons unsalted butter, cut into small pieces
- Toasted Pecan Dough (recipe follows)
- Heavy cream, for brushing
- Sanding sugar, for sprinkling
- 1/4 cup pecans
- 1 cup all-purpose flour
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
- 3 to 4 tablespoons ice water
- (makes enough for 1 pandowdy)
Directions
- Preheat the oven to 375F.
- Toss together the apples, raisins, brown sugar, flour, lemon juice, cardamom, allspice, and salt in a large bowl.
- Transfer to a 9-inch deep-dish pie plate.
- Dot the top with butter; set aside.
- Transfer the dough to a lightly floured work surface.
- Roll out to an 11-inch round about 1/8 inch thick.
- Carefully place the dough on top of the apple mixture.
- Fold the edge under itself, crimping if desired.
- Chill in the freezer until firm, about 15 minutes.
- Brush the dough with cream, and sprinkle with sanding sugar.
- Bake until the crust is set and beginning to brown, about 45 minutes.
- Remove from the oven; gently push some of the crust into the filling using a spoon.
- Bake until the crust is golden brown and crisp and the juices are bubbling, 25 to 35 minutes more.
- If the crust is browning too quickly, cover loosely with foil.
- Let cool on a wire rack 1 hour before serving.
- Preheat the oven to 350F.
- Toast the pecans on a rimmed baking sheet in the oven, stirring occasionally, until fragrant and golden brown, about 10 minutes.
- Let cool completely.
- Coarsely grind the pecans in a food processor.
- Add the flour, sugar, and salt; process until combined.
- Add the butter; process until the mixture resembles coarse meal, about 10 seconds.
- With the processor running, add the ice water in a slow, steady stream just until the dough comes together.
- Turn out the dough onto a piece of plastic wrap.
- Shape into a disk; wrap in plastic.
- Refrigerate at least 1 hour or up to 1 day before using.