What a ‘pandowdy’ is exactly still has me a little confused. I understand it is sweetened baked fruit topped with a short crust pastry, just like a pie. But apparently the difference between a pie and a pandowdy is that the crust is ‘dowdied’. In other words a shabby chic apple pie.
The latest copy of Australian Gourmet Traveller arrived last week and I could not resist the Apple and Blackberry Pandowdy on the front cover. This pandowdy has lots of apple and raspberries and the pastry is a beautiful sour cream pastry. The pastry is very easy to make but if you were really wanting to simplify then Careme pastry does a good sour cream shortcrust pastry.
I would have liked the fruit to have been cooked a little more but I loved the simplicity of having big chunks of apple tipped into a pie dish and topped with a layer of pastry. It is very easy to assemble and it is just so homely and delicious. Half way through cooking you are supposed to break up the pastry a little with a fork so that all the sweet juices bubble up and soak into the pastry. When you pull it out of the oven just dust with icing sugar and pour some cream over the pandowdy and it melts in. Irresistible.
apple and raspberry pandowdy
(recipe slightly adapted from Australian Gourmet Traveller)
4 granny smith apples
4 pink lady apples
300g caster sugar
40g plain flour
juice of 2 mandarins
finely grated zest of 1 1/2 lemons
demerara sugar for dusting
sour cream pastry
250g plain flour
40g pure icing sugar, sieved
scraped seeds of 1 vanilla bean
finely grated zest of 1 lemon
1/2 teaspoon salt
140g cold butter, coarsely chopped
120g sour cream
To make the sour cream pastry blitz together the flour, icing sugar, vanilla seeds, zest and salt in a food processor. Then add the butter and blitz until just combined. Pour in the sour cream and pulse to combine. Work gently together and wrap in plastic wrap and store in fridge for 2 hours.
Preheat oven to 200 degrees C.
Slice up the apples and toss with the sugar, flour, mandarin juice, zest and raspberries. Place it a large pie dish or two smaller ones.
Roll out the pastry to 4mm thick. Brush the edges of the pie dish and place the pastry over the top of the pie dish. Press around the rim to seal then trim edges. Brush the top of the pastry with water and sprinkle over the demerara sugar. Cut a little hole in the top of the pie and then pop it in the oven. After 30 minutes take the pie out and break up the pastry with a fork then pop it back in the oven for about 20 minutes or until the pastry is golden brown and the fruit tender. Serve with cream.