Recipe courtesy of Emeril Lagasse
Print
Total:
1 hr 30 min
Prep:
30 min
Cook:
1 hr
Yield:
6 to 8 servings
Level:
Easy

Ingredients

  • 4 apples, Granny Smith, peeled, cored and sliced
  • 1 lemon, juiced
  • 2 teaspoons cornstarch
  • Pinch salt
  • 1/2 cup plus 1 tablespoon sugar or maple syrup
  • 1/8 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup orange liqueur (recommended: Grand Marnier)
  • Basic Sweet Pie Crust, recipe follows
  • Whipped cream, for serving
  • Caramel ice cream, for serving
Basic Sweet Pie Crust:
  • 8 ounces all purpose flour, about 1 1/2 cups plus 2 tablespoons
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 stick (1/4 pound) cold butter, cut into 1/4-inch pieces
  • 2 tablespoons solid vegetable shortening
  • 3 tablespoons ice water

Directions

Preheat the oven to 400 degrees F.

In a large mixing bowl combine the apples with the lemon juice, cornstarch, and salt and toss to combine. Add 1/2 cup sugar, nutmeg, and cinnamon and stir well. Toss with the orange liqueur. Transfer to a heated, large skillet.

On a lightly floured surface, roll the pie crust to a thickness of 1/8-inch and transfer to the top of the fruit mixture. Trim the edges flush with the edges of the skillet. Using the tip of a sharp knife, cut several steam vents in the top of the pie crust. Bake the pandowdy uncovered for 30 minutes.

Remove the pandowdy from the oven and reduce the oven temperature to 350 degrees F. Use the edge of a metal spatula to cut the crust into 1-inch squares, then press the crust down into the filling. Return the pandowdy to the oven and bake until golden brown, about 30 minutes longer. Let cool 15 to 20 minutes before serving.

Serve the pandowdy warm, with a dollop of whipped cream and a scoop of caramel ice cream.

Basic Sweet Pie Crust:

Sift the flour, sugar, and salt into a large bowl. Using your fingers, work in the butter and shortening until the mixture resembles coarse crumbs. Add 2 tablespoons of ice water and work with your fingers until the water is incorporated and the dough comes together. Add more water as needed to make a smooth dough, being careful not to over mix. Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes before using.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Apple Pandowdy

Recipe courtesy of Jennifer Paterson

On TV

Unwrapped 2.0

10am | 9c

Unwrapped 2.0

10:30am | 9:30c

Food: Fact or Fiction?

11:30am | 10:30c

Food: Fact or Fiction?

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Burgers, Brew & 'Que

3:30pm | 2:30c

Burgers, Brew & 'Que

4:30pm | 3:30c

Man Fire Food

5:30pm | 4:30c

Man Fire Food

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Man Fire Food

8pm | 7c

Man Fire Food

8:30pm | 7:30c

Man Fire Food

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Man Fire Food

12am | 11c

Man Fire Food

12:30am | 11:30c

Man Fire Food

1am | 12c

Man Fire Food

1:30am | 12:30c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

Trending Videos

Brunch Bonanza

So Much Pretty Food Here