BLUEBERRY PANDOWDY RECIPES

Steps:

• Preheat oven to 375 degrees.
• In a mixing bowl, whip the cream until stiff peaks form. In a separate bowl, blend together the flour, baking powder and salt. Fold in the heavy cream until just combined. On a lightly floured surface, roll out the dough to 1/2-inch thickness. Set aside. In a separate bowl, toss the blueberries with the cinnamon, nutmeg and sugar. Transfer to a 9-inch baking dish and drizzle with molasses and butter pieces. Top with dough and tuck into the mixture. Cut vents in the top of the dough. Bake for 30 minutes or until golden. Serve with whipped cream sweetened with molasses.

Steps:

• THE CRUST
• Gather your ingredients.
• Place the almonds and sugar into a food processor, fitted with an S-blade.
• Using 1-second pulses, pulse until finely ground.
• Chef’s Note: There is a fine line between finely ground, and making peanut butter. If you use 1-second pulses, you’re controlling the process. I you just turn the food processor on and let it grind away, you are probably going to wind up with almond butter.
• Add the flour, and salt.
• Pulse the mixture to combine.
• Take the cubed and chilled butter, and drop into the bowl of the food processor.
• Give the mixture several 1-second pulses until the butter is reduced to pea-sized bits.
• Add the ice water, one tablespoon at a time, and pulse each time, until the mixture comes together.
• Chef’s Note: Depending on the flour, the humidity, and other factors, the dough might come together after 3 tablespoons of water… 5 tablespoons of water, or even more. You don’t want it sticky, you just want it to come together.
• Shape the dough into a flattened round.
• Chef’s Note: Knead the dough on a lightly floured surface, to incorporate any dry ingredients.
• Cover in cling film, and place in the refrigerator for a minimum of 1 hour.
• THE FILLING
• Gather your ingredients.
• Peel the apples, and then cut into 1/2-inch pieces.
• Add them to a bowl, and toss with the sugar and the lemon juice.
• Add the butter to a large skillet, over medium to medium-high heat.
• When the foaming subsides add the apples.
• Stir until they become slightly softened, about 8 to 10 minutes.
• Add the flour, cinnamon, and salt.
• Stir the mixture until the liquid begins to thicken, about 2 minutes.
• Remove the skillet from the heat, and fold in the berries.
• Allow the mixture to completely cool before proceeding.
• While the filling is cooling, remove the dough from the refrigerator.
• Roll out on a lightly floured surface until 1/4 inch in thickness.
• Cut into squares of varying sizes, about 2 to 3 inches.
• Add the cooled filling to a pie pan of your choice.
• Place a rack in the middle position, and preheat the oven to 425f (168c).
• Arrange the dough squares in a random arrangement over the top.
• Chef’s Note: Leave some space between the squares to allow steam to escape.
• Beat the egg.
• Brush the egg mixture over the crust.
• Sprinkle a bit of sugar over the top (optional).
• Place the pandowdy in the preheated oven and bake for 25 minutes.
• Reduce the temperature to 325f (128c)
• Bake for an additional 35 minutes, until the filling is bubbly.
• Chef’s Note: If it looks like the crust is getting too brown, shield the top with a piece of foil.
• Remove from oven and serve warm… maybe with some nice vanilla ice cream. Enjoy.
• Keep the faith, and keep cooking.