apple & blueberry pandowdy

How To Make apple & blueberry pandowdy

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  1

  THE CRUST
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  2

  Gather your ingredients.
• 
  3

  Place the almonds and sugar into a food processor, fitted with an S-blade.
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  4

  Using 1-second pulses, pulse until finely ground.
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  5

  Chef’s Note: There is a fine line between finely ground, and making peanut butter. If you use 1-second pulses, you’re controlling the process. I you just turn the food processor on and let it grind away, you are probably going to wind up with almond butter.
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  6

  Add the flour, and salt.
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  7

  Pulse the mixture to combine.
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  8

  Take the cubed and chilled butter, and drop into the bowl of the food processor.
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  9

  Give the mixture several 1-second pulses until the butter is reduced to pea-sized bits.
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  10

  Add the ice water, one tablespoon at a time, and pulse each time, until the mixture comes together.
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  11

  Chef’s Note: Depending on the flour, the humidity, and other factors, the dough might come together after 3 tablespoons of water… 5 tablespoons of water, or even more. You don’t want it sticky, you just want it to come together.
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  12

  Shape the dough into a flattened round.
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  13

  Chef’s Note: Knead the dough on a lightly floured surface, to incorporate any dry ingredients.
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  14

  Cover in cling film, and place in the refrigerator for a minimum of 1 hour.
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  15

  THE FILLING
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  16

  Gather your ingredients.
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  17

  Peel the apples, and then cut into 1/2-inch pieces.
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  18

  Add them to a bowl, and toss with the sugar and the lemon juice.
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  19

  Add the butter to a large skillet, over medium to medium-high heat.
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  20

  When the foaming subsides add the apples.
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  21

  Stir until they become slightly softened, about 8 to 10 minutes.
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  22

  Add the flour, cinnamon, and salt.
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  23

  Stir the mixture until the liquid begins to thicken, about 2 minutes.
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  24

  Remove the skillet from the heat, and fold in the berries.
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  25

  Allow the mixture to completely cool before proceeding.
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  26

  While the filling is cooling, remove the dough from the refrigerator.
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  27

  Roll out on a lightly floured surface until 1/4 inch in thickness.
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  28

  Cut into squares of varying sizes, about 2 to 3 inches.
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  29

  Add the cooled filling to a pie pan of your choice.
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  30

  Place a rack in the middle position, and preheat the oven to 425f (168c).
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  31

  Arrange the dough squares in a random arrangement over the top.
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  32

  Chef’s Note: Leave some space between the squares to allow steam to escape.
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  33

  Beat the egg.
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  34

  Brush the egg mixture over the crust.
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  35

  Sprinkle a bit of sugar over the top (optional).
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  36

  Place the pandowdy in the preheated oven and bake for 25 minutes.
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  37

  Reduce the temperature to 325f (128c)
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  38

  Bake for an additional 35 minutes, until the filling is bubbly.
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  39

  Chef’s Note: If it looks like the crust is getting too brown, shield the top with a piece of foil.
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  40

  Remove from oven and serve warm… maybe with some nice vanilla ice cream. Enjoy.
• 
  41

  Keep the faith, and keep cooking.
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