Apple Pandowdy

The origin of the word "pandowdy" is obscure but is assuredly "Yankee." Perhaps from the dessert's dowdy (plan and old-fashioned) appearance. Many recipes for pandowdy exist, including: Mrs. Israel Putnam's Apple Jonathan.

According to the great-great-great-great-grandson of the Connecticut Revolutionary War patriot, the descendants of Israel Putnam have been eating this version of apple pandowdy for more than 200 years: Arrange about 4 cups of apples in buttered baking dish. Add 1/2 cup cider. Mix 1/2 teaspoon cinnamon, 1/8 teaspoon cloves, 1/8 teaspoon nutmeg with 1 cup brown sugar and place over apples; dot with butter. Cover 1/4-inch thick with biscuit dough, making deep slits with knife to let steam escape. Bake in medium heat until apples are tender, time depending on texture and quality of apples. Serve warm. The following is an updated version.

Ingredients:

• Apple layer:
• 4 cups peeled and sliced tart apples
• 1/2 cup brown sugar
• 1/4 tsp nutmeg
• 1/4 tsp cinnamon
• 1/4 tsp salt
  Topping:
• 1.5 cups flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup sugar
• 1 egg, well beaten
• 1/2 cup milk
• 1/2 cup butter, melted

Directions:

Preheat the oven to 350 degrees F. Place apples in a greased 1.5 quart oblong baking dish. Sprinkle with brown sugar, nutmeg, cinnamon and salt. Bake until apples are soft, about 20 minutes. Meanwhile, prepare topping. Sift together flour, baking powder, salt and sugar; set aside. Mix egg, milk and butter; stir into flour mixture. Spread over the apples. Bake at 350 degrees F. until top is brown and crusty; 25-30 minutes. Serve with whipped cream or hard sauce, if desired.

Makes 6 servings