Monday, December 13, 2010

apple and cranberry pandowdy

the goods:

3/4 cup all-purpose flour, plus more for rolling
1/4 teaspoon granulated sugar
1/4 teaspoon salt
6 tablespoons cold unsalted butter, cut into pieces
2 to 3 tablespoons cold water

3 Rome apples, peeled, cored, and cut into 1/2-inch slices
4 McIntosh apples, peeled, cored, and cut into 1/2-inch slices
1 cup cranberries
1/3 cup packed light-brown sugar
1 tablespoon fresh lemon juice
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 tablespoons unsalted butter, cut into pieces
1 tablespoon heavy cream
2 teaspoons coarse sugar

Make crust: In a food processor, pulse flour, sugar, and salt until combined. Add butter; pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining. Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly, but holds together when squeezed (if necessary, add 1 tablespoon more ice water). Do not overmix. Form dough into a 1-inch thick disk, wrap tightly in plastic, and refrigerate until firm.

On a floured piece of parchment, roll out dough to 1/8-inch thickness. Refrigerate until firm, 20 minutes.

Make filling: Preheat oven to 375 degrees. In a large bowl, toss together apples, cranberries, brown sugar, lemon juice, flour, and salt. Transfer to a 2-quart baking dish; dot with butter.

Tear or cut dough into pieces (around 3 inches square). Lay dough pieces, overlapping slightly, over apple mixture.

Brush dough with cream and sprinkle with coarse sugar.

Bake until crust is browned and juices are bubbling, about 1 hour. Let cool 15 minutes. Serve warm or at room temperature.

1 comment:

Kiersten said...

Did I ever tell you how happy I was that you made it for me? Because I was!! I loved it! Thanks so much for rocking!! And I promise to get your dish back to you sooner or later!! ;)

p.s. hope you enjoyed some good moist-makers from that turkey!!!