Apple Pan Dowdy

This version of the old fashioned recipe has apples, nuts and raisins together with spices, brown sugar and molasses under a very rich pastry crust. The other recipe on Zaar seems to top the apples with a cake-like topper but this is wonderful too. From the March 1981 Bon Appetit magazine.

• Ready In: 1 hr 20 mins
• Serves: 6

Ingredients

• 1⁄2 cup dark brown sugar, firmly packed
• 1  tablespoon all-purpose flour
• 1  tablespoon cinnamon
• 1⁄4 teaspoon clove
• 1⁄4 teaspoon nutmeg
• 1⁄3 cup molasses
• 7 -8  tart green apples, peeled, cored and sliced
• 1⁄2 cup raisins
• 1⁄2 cup walnuts, chopped
•  pie pastry (original recipe called for 1/3 of Recipe of Mary's Old Virginny Pie Pastry, which I have posted here)
•  sugar (to garnish)

Directions

1. Preheat oven to 400ºF and butter a 2" deep 1 1/2 quart baking dish.
2. Combine sugar, flour and spices in large bowl.
3. Add molasses and stir to form a paste.
4. Add apples, raisins and nuts and stir well.
5. Pack into baking dish.
6. Roll enough pastry 1/8 inch thick to cover apples.
7. Drape pastry over fruit. Trim pastry leaving 1/2 inch overlap to tuck into dish.
8. Bake until crust is golden brown about 35-40 minutes.
9. Sprinkle top lightly with sugar. Serve hot.