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1
Preheat the oven to 400 degrees F.
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2
In a large mixing bowl combine the apples with the lemon juice, cornstarch, and salt and toss to combine.
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3
Add 1/2 cup sugar, nutmeg, and cinnamon and stir well.
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4
Toss with the orange liqueur.
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5
Transfer to a heated, large skillet.
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6
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.
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7
Trim the edges flush with the edges of the skillet.
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8
Using the tip of a sharp knife, cut several steam vents in the top of the pie crust.
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9
Bake the pandowdy uncovered for 30 minutes.
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10
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.
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11
Return the pandowdy to the oven and bake until golden brown, about 30 minutes longer.
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12
Let cool 15 to 20 minutes before serving.
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13
Serve the pandowdy warm, with a dollop of whipped cream and a scoop of caramel ice cream.
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14
Basic Sweet Pie Crust:
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15
8 ounces all purpose flour, about 1 1/2 cups plus 2 tablespoons
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16
1 tablespoon sugar
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17
1/2 teaspoon salt
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18
1 stick (1/4 pound) cold butter, cut into 1/4-inch pieces
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19
2 tablespoons solid vegetable shortening
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20
3 tablespoons ice water
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21
Sift the flour, sugar, and salt into a large bowl.
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22
Using your fingers, work in the butter and shortening until the mixture resembles coarse crumbs.
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23
Add 2 tablespoons of ice water and work with your fingers until the water is incorporated and the dough comes together.
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24
Add more water as needed to make a smooth dough, being careful not to over mix.
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25
Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes before using.
