Apple Raspberry Almond Pandowdy
Ingredients
- 2 lbs Granny Smith apples, peeled, cored, sliced
- 1-6 oz package fresh red raspberries
- 2 tablespoons maple syrup
- 1 tablespoon lemon juice
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon cinnamon
- 1/4 scant teaspoon nutmeg
- 1/4 scant teaspoon salt
- 1-7oz box Odense Almond Paste
- 1-9" homemade or store bought pie crust
- Optional: vanilla ice cream
Pandowdy is a 19th century recipe of spiced apples covered with a biscuit type batter or crust, which is cut and pressed into the apples (“dowdied”) half way through baking. Before adding the crust, we topped the apples with a layer of Almond Paste for an extra special treat.
Time
15-20 minutes to assemble
50 minutes to bake
Total time: 65-70 minutes
50 minutes to bake
Total time: 65-70 minutes
Yield
6 servings
Directions
- Preheat oven to 400°F.
- Toss apples and raspberries with maple syrup and lemon juice in a large bowl.
- Whisk sugar, cornstarch, cinnamon, nutmeg and salt in a small bowl until well combined. Sprinkle over apple mixture and toss well. Pour into skillet.
- Shape Almond Paste into a flat disk and place between 2 pieces of wax paper. Roll out a circle that fits the skillet and cover apples.
- Lay pie crust over almond paste, folding edges in if slightly bigger. Make three deep slices going through pie crust and almond paste. Cut three more deep slices across those.
- Bake for 30 minutes and remove from oven. Cut pie crust squares in half and press crust into apples and return to oven.
- Bake 20 minutes more or until crust is browned and filling bubbling. Cool 20 minutes and serve.