• 4 Granny Smith apples
  • 4 pink lady apples, cut into eighths
  • 150 gm caster sugar
  • 250 gm frozen mixed berries
  • 60 gm plain flour
  • Juice of 2 oranges
  • Finely grated rind of 2 lemons
  • 250 gm (1 2/3 cup) plain flour
  • 40 gm pure icing sugar, sieved
  • Scraped seeds of 1 vanilla bean
  • Finely grated rind of 1 lemon
  • 140 gm cold butter, coarsely chopped
  • 120 gm sour cream
  • Demerara sugar
  • Cream

 

 

Apple Pandowdy
(with mixed berries)

Winter is here and there is nothing so warming to the soul than a hot pie. So I was impressed when this month’s theme for the blog hop was ‘Pie’. Pie is a classic winter warmer, especially when served with cream (something my personal trainer thinks I should avoid, yeah right!)So this month’s blog hop I choose I cook a pandowdy (pan-dowd-ie). I wouldn’t be surprised if many people were not familiar with this concept, In fact I only learnt this last year when flicking through the Gourmet Traveller (Aug, 2011Pandowdy is very similar to pie with the main distinguishing feature been the smashed top which allows the sauce to ooze though, whilst still remaining crunchy.

 

WOODEN SPOON RATING:

 2-spoons_small

 

 

 

 

 

 

NOW FOR THE RECIPE:

 

Vanilla & Sour Cream Pastry:

1. Combine flour, sugar, vanilla and rind of 1 lemon in a food processor, blend to combine.

2.Add butter slowly, until butter is combined

3.Add sour cream and pulse to just combine

4. On a lightly floured surface worked dough into a ball, wrap in gladwrap and place in fridge for minimum 2 hours

 

Filling:
Preheat the oven to 200 degrees
Fresh fruit photography

5. Slice apples into 8th and place in a large mixing bowl

6. Add frozen berries, flour, rind of 1 lemon, sugar and orange juice. Mix to combine then place mixture into 5cm deep pie dish

 

To Assemble:

7. Roll out pastry to .5cm thick on a lightly floured work surface
8. Brush the edges of the pie dish with water, then place dough on top

9. With a sharp knife trim the edges. Then using a fork press down on the entire diameter

10. Brush the top with water then sprinkle with Demerara sugar. Cut a hole in the centre
Apple and Berrie Pandowdy

11. Cook for 20 mins until edges are light brown, then break pastry into large pieces ensuring the sauce is able to sneak through

12. Cook for a further 20 mins

 

Voila: Serve piping hot with cream

Adapted (and modified) from The Gourmet Traveller, May 2012.

 

 

 

 

This months SABH is hosted by The Capers of the  Kitchen Crusader


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