Cast Iron Apple Pan Dowdy

Cast Iron Apple Pan Dowdy

Cast Iron Apple Pan Dowdy

Cast Iron Apple Pan Dowdy

Cast Iron Apple Pan Dowdy is one of those living legend dishes in as much at it has been the subject of songs and verse. It’s also one of those old dishes that a lot of people have never heard of. It takes it’s form as a cobbler whose crust is broken and mixed in with the filling and cooked further. Cobblers are a fine tradition in cast iron cooking as any outdoor cast iron cook will tell you. Peach cobblers are a favorite for outside cooking in an appropriate pot. But for this dish we’re working with apples, cinnamon, and sugar. Also we prepared this particular dish in a cast iron wok instead of the more traditional dutch oven. ¬†Another advantage of using the wok is you get some more volume to work with which comes in handy when you have to press the crust into the juices. Overall, a nice desert dish topped with ice cream while still warm.

 

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Cast Iron Pan Dowdy
An old recipe brought back to life. Give it a whirl.
Cast Iron Apple Pan Dowdy Baked
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Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 90 minutes
Servings
Ingredients
  • 6 ea Granny Smith apples peeled and cored
  • 2 9" frozen rolled pie crusts
  • 2 tbsp lemon juice
  • 3/4 cup packed brown sugar
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp mace
  • 1 pinch ground cloves
  • 1/2 cup apple cider
  • 1-1/2 tbsp Granulated Sugar
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 90 minutes
Servings
Ingredients
  • 6 ea Granny Smith apples peeled and cored
  • 2 9" frozen rolled pie crusts
  • 2 tbsp lemon juice
  • 3/4 cup packed brown sugar
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp mace
  • 1 pinch ground cloves
  • 1/2 cup apple cider
  • 1-1/2 tbsp Granulated Sugar
Cast Iron Apple Pan Dowdy Baked
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. On a lightly floured surface, unroll pie crusts 1 on top of the other.
  2. Roll the crusts out until until combined and about a quarter inch thick.
  3. Using a pizza cutter, slice into 2 inch squares. Return to refrigerator.
  4. Preheat oven to 425 degrees.
  5. Peel and slice apples using a coring tool. Cut apple slices in half.
  6. Add apple slices, lemon juice, apple cider, and all dry ingredients to wok.
  7. Toss well to combine. Dot top of apples with 2 Tbsp. butter.
  8. Arrange dough squares on top of mixture allowing some space for the apples to stick out.
  9. Brush dough with cold water and sprinkle generously with more sugar.
  10. Bake at 425 until juices bubble up and pastry is a light golden brown (about 30 minutes).
  11. Remove wok from oven and press dough down till just submerged in the juices and apples.
  12. Return to oven and continue baking until pastry is flaky (about 20 minutes).
  13. Let cool and serve.
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