4 apples, Granny Smith, peeled, cored and sliced
1 lemon, juiced
2 teaspoons cornstarch
1/2 cup plus 1 tablespoon sugar or maple syrup
1/8 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon Couldn't find our cinnamon so substituted 2 tbsp cinnamon sugar.
1/4 cup orange liqueur (recommended: Grand Marnier)
Basic Sweet Pie Crust, recipe follows
Whipped cream, for serving
Caramel ice cream, for serving
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. We only served it with ice cream.
The original recipe included a recipe for making a pie pastry. We cheated and used a ready made store bought one. It used 1.5 pastry shells. If you want to make one from scratch go back to the original recipe to find it. :)
I liked it, next time will cook in smaller circumference pie plate as I found it a bit thin.
Hubby liked the flavour on it's own.
Son enjoyed it.