Apple Pandowdy

1. 1

   In a food processor, pulse 1 1/4 cups of the flour and the salt.

2. 2

   Add 1 stick of the butter and pulse until it is the size of peas.

3. 3

   Drizzle on the ice water and pulse until evenly moistened crumbs form; turn out onto a surface and form into a ball.

4. 4

   Flatten into a disk, wrap in plastic and refrigerate until firm.

5. 5

   Preheat the oven to 375.

6. 6

   Set a baking sheet on the bottom rack.

7. 7

   In a bowl, toss the apples, lemon juice, sugar, the remaining 1/4 cup of flour and the cinnamon.

8. 8

   Spread the apple filling in an 8-by-11-inch baking dish and dot with the remaining 1 tablespoon of cubed butter.

9. 9

   On a floured surface, roll out the dough 1/8-inch thick and cut it into 2-inch squares.

10. 10

    Arrange the squares of dough in a patchwork pattern over the apples, pressing them onto the edge of the baking dish and leaving a few openings for steam to escape.

11. 11

    Bake the pandowdy in the center of the oven for 1 hour and 10 minutes, until the crust is golden.

12. 12

    Let the pandowdy cool for at least 24 hours before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.