Apple Pandowdy | Saveur
At Boston's Durgin-Park, squares of buttery crust are pressed into a simmering apple filling partway through cooking to soak up the spiced sauce in this old-school dessert.
Ingredients
- 1 cup flour, plus more for dusting
- 15 tbsp. unsalted butter, cubed and chilled
- <sup>3</sup>⁄<sub>4</sub> cup plus 1 tbsp. sugar
- 1 tsp. baking powder
- 1 tsp. kosher salt
- 3 tbsp. ice-cold water
- <sup>1</sup>⁄<sub>4</sub> cup unsweetened apple cider
- 3 tbsp. cornstarch
- 1 <sup>1</sup>⁄<sub>2</sub> tbsp. molasses
- 1 tsp. fresh lemon juice
- 1 tsp. ground cinnamon
- <sup>1</sup>⁄<sub>2</sub> tsp. ground cloves
- 12 semisweet apples, such as Fuji, cored, peeled, and sliced into ½″ wedges
- 2 tbsp. heavy cream
- Vanilla ice cream, for serving (optional)
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