Time Traveling Table

I had never heard of a pandowdy before, and maybe you haven’t either. It’s a classic colonial dessert that sounds like something your grandma would make—except this one is a little more rebellious than that. The name ‘pandowdy’ actually comes from the old English word ‘dowdy,’ meaning ‘to break or crush.’ And that’s exactly what happens with the flaky biscuit topping that gets mashed into the sweet apple filling. So, if you’re looking for a dessert that’s equal parts rustic and delicious, get ready to crush it—literally!

Serves: 6-8
Prep Time: 20 minutes
Cook Time: 40-50 minutes

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Ingredients:

• 5-6 cups of apples (about 6 medium apples)
• 1/3 cup honey or molasses (depending on availability)
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground ginger (optional)
• 1 tablespoon lemon juice (or cider vinegar, if available, to prevent browning)
• 2 tablespoons butter (or animal fat, softened)

For the Biscuit Topping:

• 1 1/4 cups flour (wheat flour or similar available in 1650)
• 1/4 teaspoon salt
• 1 teaspoon baking powder (or omit for a denser, rustic dough)
• 2 tablespoons butter or lard (chilled and cut into small pieces)
• 1/3 cup milk or water

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Instructions:

1. Prepare the Apples:
   • Peel, core, and slice the apples into thin wedges. Toss them in a large bowl with honey or molasses, cinnamon, nutmeg, ginger, and lemon juice.
2. Cook the Apples:
   • Preheat your oven to 375°F (if using a modern oven) or prepare a hot hearth.
   • Melt the butter in a large cast-iron skillet or baking dish. Add the apples and cook for 5-7 minutes over medium heat, stirring occasionally, until they soften slightly and the spices are fragrant.
3. Make the Biscuit Topping:
   • In a bowl, mix flour, salt, and baking powder. Cut in the butter or lard until the mixture resembles coarse crumbs. Stir in milk or water just until a dough forms.
   • Roll or pat the dough into a rough shape and place it on top of the apples. It’s fine if it doesn’t cover the apples completely—this gives the dish its “dowdy” look.
4. Bake the Pandowdy:
   • Transfer the skillet or dish to the oven (or cover with a lid and place near the fire if using a hearth). Bake for 35-40 minutes, or until the biscuit topping is golden brown and the apples are bubbling.
5. Finish and Serve:
   • Let the Pandowdy cool slightly before serving. It can be served warm, with a drizzle of extra honey or molasses on top.

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For your Apple Pandowdy, the best apple would be one that balances tartness and sweetness, holds its shape during baking, and reflects the kinds of apples that might have been available historically. Here’s what to use:

Ideal Apples for Apple Pandowdy:

1. Granny Smith: A classic choice for its tartness and firm texture. It pairs well with sweet spices like cinnamon and nutmeg.
2. Honeycrisp: Slightly sweeter but still holds its shape well in baking.
3. Cortland: Mildly tart and doesn’t brown quickly, making it great for baked dishes.
4. Baldwin or Northern Spy: Heritage varieties that were common in colonial America. These apples have excellent tartness and firm flesh perfect for baking.
5. Pippin: A tart heirloom apple that’s historically accurate and excellent for baking if you can find it.

What to Avoid:

• Red Delicious or Gala: These apples are too soft and sweet for baking and may become mushy.

Using a mix of tart and slightly sweet apples can add depth to your Pandowdy’s flavor.