Picking out good apples is the key to making this recipe fantastic. Honeycrisp apples are sweet and firm, perfect for eating raw, but also great for leaving a bit of texture in a pie. Be sure to choose apples that are brightly colored and firm to the touch. Everything else is easy-peasy, and you could be digging into this pandowdy tonight if you want. Be sure to grab some vanilla ice cream, you’ll want it to compliment this amazing dessert! Big thanks again go to the masterminds at Half Baked Harvest, who really know how to bring autumn to life.

Ingredients

6 tablespoons butter

4 1/2 pounds honey crisp apples, sliced into 1/4 inch wedges

1/4 cup packed brown sugar

1 tablespoon all-purpose flour

2 tablespoons maple syrup

2 teaspoons vanilla extract

2 tablespoons lemon juice

1 teaspoon cinnamon

3/4 teaspoon ginger

1/2 teaspoon nutmeg

1/2 teaspoon kosher salt

1/2 cup apple cider

1 sheet frozen puff pastry, thawed

1 egg, beaten

coarse sugar, for topping

1/3 cup heavy cream

Instructions

Preheat the oven to 425 degrees F.

Melt the butter in a 10-inch skillet over medium heat and cook until lightly browned. Remove from the heat.

In a large bowl, combine the apples, brown sugar, flour, maple syrup, vanilla, lemon juice, cinnamon, ginger, nutmeg, salt, and apple cider. Pour the mixture into the skillet with the butter and toss to evenly coat.

Place the pastry over the apples and press down gently to secure, tucking the sides of the pastry under the apples as best you can. Brush with the beaten egg and sprinkle with coarse sugar. Place the skillet on a baking sheet and bake for 20 minutes. Remove from the oven. Using a sharp knife, cut the pastry into large squares to create the “pandowdy”.

Reduce the oven temp to 350. Return the skillet to the oven and continue baking for another 20 minutes, or until the sauce is bubbling up through the cracks of the pastry. If needed cover the top with foil to prevent burning. Spoon the heavy cream over top and then return to the oven for another 10 minutes to “set” the cream. The pastry will turn a dark golden brown.

Using a spoon, press the pastry down into warm juices, but don’t submerge. Serve warm with ice cream.

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Quick tip: You may need to cover the pandowdy with a foil layer in the last 10 minutes of baking to avoid burning.

Recipe and image courtesy of Half Baked Harvest