An economical, dark apple pie, Pandowdy has long been an American favourite. It is rich but not sweet. Serve with whipped cream.


1 teaspoon butter

3 lb. cooking apples, peeled, cored and thinly sliced

1½ teaspoons ground cinnamon ;{ teaspoon grated nutmeg

½ teaspoon salt

3 tablespoons black treacle

2 oz. cup soft brown sugar


6 oz. flour

1 teaspoon baking powder

1 ½ teaspoon salt

1 oz. butter

5 tablespoons double cream

Preheat the oven to fairly hot 375 F (Gas Mark 5, 190 C).

Using the butter, grease a LV-pint baking dish and set aside.

To make the pastry, sift the flour, baking powder and salt into a medium-sized mixing bowl. Add the butter and, with a table knife, cut it into small pieces. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. Add the cream and, using the table knife, mix it into the flour mix-ture. With your hands, mix and knead the dough until it is smooth. Add more cream if the dough is too dry. Shape the dough into a ball, cover and place it in the refrigerator to chill while you prepare the filling.

Arrange about one-third of the apple slices in the baking dish. Sprinkle over about one-third of the cinnamon, nutmeg and salt. Continue making layers until all the ingredients have been used up. Pour the treacle over the apples and sprinkle over the sugar.

Remove the dough from the refriger-ator. On a lightly floured surface, roll out the dough until it is 2-inches larger than the baking dish. Dampen the edge of the dish with a little water. Lift the dough on the rolling pin and lay it over the baking dish. Crimp the edges to seal them. Do not stretch the dough as it will shrink during baking. With a sharp knife, trim off the excess dough. Make a small slit in the centre of the dough.

Place the dish in the oven and bake the pudding for 40 minutes or until the pastry is golden brown. If the pastry begins to brown too much, cover it with foil.

Remove the dish from the oven. Serve the pudding immediately, from the dish.

Similar Posts