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Apple-Raisin Pandowdy

Ingredients

Directions

Preheat the oven to 375F.
Toss together the apples, raisins, brown sugar, flour, lemon juice, cardamom, allspice, and salt in a large bowl.
Transfer to a 9-inch deep-dish pie plate.
Dot the top with butter; set aside.
Transfer the dough to a lightly floured work surface.
Roll out to an 11-inch round about 1/8 inch thick.
Carefully place the dough on top of the apple mixture.
Fold the edge under itself, crimping if desired.
Chill in the freezer until firm, about 15 minutes.
Brush the dough with cream, and sprinkle with sanding sugar.
Bake until the crust is set and beginning to brown, about 45 minutes.
Remove from the oven; gently push some of the crust into the filling using a spoon.
Bake until the crust is golden brown and crisp and the juices are bubbling, 25 to 35 minutes more.
If the crust is browning too quickly, cover loosely with foil.
Let cool on a wire rack 1 hour before serving.
Preheat the oven to 350F.
Toast the pecans on a rimmed baking sheet in the oven, stirring occasionally, until fragrant and golden brown, about 10 minutes.
Let cool completely.
Coarsely grind the pecans in a food processor.
Add the flour, sugar, and salt; process until combined.
Add the butter; process until the mixture resembles coarse meal, about 10 seconds.
With the processor running, add the ice water in a slow, steady stream just until the dough comes together.
Turn out the dough onto a piece of plastic wrap.
Shape into a disk; wrap in plastic.
Refrigerate at least 1 hour or up to 1 day before using.