Page 85

2015-4

85 PandowdyRECIPE COURTESY OF POPLAR GROVE PLANTATION Apples from the large orchard at Poplar Grove Plantation were used in desserts like this one. Prepare yours with a scratch-made crust or ready-made 1 stick (¼ pound) cold butter, cut into pieces 2 Tbsp vegetable shortening 2-3 Tbsp ice water www.wrightsvillebeachmagazine.com WBM shortcut. CRUST INGREDIENTS 8 ounces of all-purpose flour (1½ cups plus 2 Tbsp) 1 Tbsp sugar ½ tsp salt CRUST DIRECTIONS Mix the flour, sugar and salt together in a large bowl. Using your fingers, work in the butter and shortening until the mixture resembles coarse crumbs. Add 2 tablespoons of ice water and work with your fingers until the water is incorporated and the dough comes together. Add more water as needed to make a smooth ball of dough. Do not over mix. Form the dough into a disk and wrap tightly in plastic wrap. Refrigerate for one hour before using. When ready to use, roll the disk of dough out to 1/8-inch thickness on a floured surface. FILLING INGREDIENTS 5 cups fresh apples, cored, peeled and cut into quarters 1 Tbsp ground cinnamon ¼ cup apple cider PREPARATION Preheat the oven to 400 degrees. Take a deep baking dish, fill it with the quartered apples. Add the cinnamon and cider. Cover with the pie crust, trimming the edges of the dough around the baking dish. Cut several vent marks in the top of the dough. Bake the pandowdy at 400 degrees for 30 minutes. After 30 minutes, remove the pandowdy from the oven and reduce the heat to 350 degrees. Using the back of a spoon or spatula, break the crust into the pan with the apples and juice. Return to the oven and bake for another 30 minutes. Allow to cool for 15 minutes before serving. Serve with sugar and whipped cream. 


2015-4
To see the actual publication please follow the link above