Vegan Apple Pandowdy (The Vintage Un-Pie)

I had little time, lots of apples (still) and a craving for something in pastry crust. Isn't this how most amazing desserts happen? Couple things struck me about the name "pandowdy" when I first stumbled across it. First thing was where in the heck did this name come from? Well actually I didn't spend much time thinking about this--I craved dessert, not a dissertation. But in the off chance you're curious about the origin of the old pandowdy, I "discuss" more fully below. But not in length, 'kay? Second thing was a southern declaration I'd heard first after moving to Missouri when I was in high school: Boy Howdy! Strange little thing to remember. It seems to fit nicely with "pandowdy". 

Boy Howdy!

Anyway. . . basically you're going to end up with something sort of like a pie, except for this minor detail--you crack the heck out of the top of the pie crust (I know)--and pour in gobs of vegan cream and melted vegan butter over the top. What more could a woman ask for?

You're going to have to get out your grandmother's CorningWare for this dish. (Well, I did.) I happen to love anything that's baked in CW. I have fond memories of all kinds of my mother and grandmother using the old "basic white" standby. Nothing fancy, completely reliable and always available for purchase at your local grocery store. I've collected bits and pieces of this product during various shopping sprees throughout my life. 

Please don't use the grocery store pie dough. Please. You really would be doing a disservice to the pandowdy. The crust can be made in the food processor for convenience. (Though I never consider anything in the food processor "convenient".) Split the dough in half and shape it into two discs, then put in fridge to chill for about 30 minutes. Next, peel and chop up about six apples. Sprinkle your favorite cinnamon-spice-fall combo over this. Toss well. *This recipe is quite forgiving and very easy to make your own.

Remove the crust from the fridge and roll it out onto a floured counter. Place half the pie shell in the casserole dish of your choice--I think I used a 2 qt. capacity dish--the dough should come up the sides of the dish a bit. Add the apple mixture, roll the second half of the dough out and place it over the top of the apples--tucking in the crust as best you can. Then bake it for about 10 minutes. Remove it from the oven and poke it all over with a knife or fork.

The un-doing of the top of the pandowdy crust prior to its second baking.

Before you bake it--you'll be adding a mixture of vegan cream and melted butter over this. 

I topped mine with some quick oats, cinnamon and brown sugar before I put it back in the oven for its second spell.

Bake it until the apple are just beginning to turn soft. (We're not making apple butter here.) Allow to cool for at least 30 minutes to an hour. Have ready some vegan vanilla bean ice cream. Viola! A super yummy dessert, even if the name sort of makes you think not. 

So, about this name "pandowdy". According to The Baker's Dozen Cookbook edited by Rick Rodgers (2001), the pandowdy is described as an apple pie with "Characteristic broken-crust top. Some people think the name reflects the dessert's homely appearance, but there was an old English custard called pandoude." According to 250 Treasured Country Desserts by Andrea Chesman & Fran Raboff (2009), "A pandowdy is a cross between a pie and a pudding. It starts with a crust that is chopped up until it disappears into the fruit . . . a step called "dowdying". Well, who knew? Boy Howdy!

All I can tell you is that this dessert ranks up there with my classic standby: apple pie. Only better. 

Vegan Apple Pandowdy 

*Adapted from 250 Treasured Country Desserts by Andrea Chesman and Fran Raboff

**Use a 1 1/2-2 qt. casserole dish for baking

For the crust:

1/2 cup whole wheat pastry flour

3/4 cup unbleached all purpose flour

1/3 cup cornmeal

2 tablespoons sugar

6 tablespoons unsalted vegetable margarine or Earth Balance, chilled

4 tablespoons vegetable shortening, chilled

1/4 teaspoon salt

1/4 cup ice cold water

Place dry ingredients in a medium bowl or food processor. Sift well or pulse to combine. Next, add the butter and shortening and using a pastry blender, combine well until small clumps of dough form. (About the size of peas.) If using a food processor, just pulse a few times. Add ice cold water and mix until a dough forms or until the dough sticks together in your hand. If using a food processor, pulse until the dough forms a ball. Don't over mix the dough. Divide the dough in half and shape into round discs, cover with plastic wrap, place in fridge while you ready the filling

Apple Mixture

6-7 apples peeled and sliced 

2 teaspoons ground cinnamon

2 teaspoons ground ginger

1/4 teaspoon ground nutmeg or whole nutmeg

1/8 teaspoon ground cloves

pinch of salt

1/4 cup agave syrup

6 tablespoons melted vegan butter

1/4 cup apple cider or juice or water

1/3 cup vegan cream

Topping

1/4 cup quick oats

1/4 cup brown sugar

*more cinnamon and nutmeg for sprinkling over top

Preheat oven to 400. Spray the casserole dish with non-stick baking spray. Set aside. Place the apples in a medium bowl with the spices. Add 4 tablespoons melted butter and agave syrup. Toss well to coat. Roll out your dough and place in bottom of casserole dish--press the dough so it covers the bottom of the dish and comes up the sides about half way. Pour the apple mixture into the pastry-lined dish. Roll out second half of dough and place on top. Tuck the ends of the dough in along the sides. Bake for 15 minutes. While the pandowdy bakes during this first half--whisk together 2 tablespoons melted butter, apple cider and vegan cream in a small mixing bowl. Remove the pandowdy from oven and reduce heat to 325. Now, take a fork or knife and poke holes in the top crust. No need to poke the entire crust apart--just here and there. Pour the cream mixture over the top. Next, sprinkle the brown sugar, oats and cinnamon over the top. Place in oven for the second baking period for 45 minutes. Remove from oven and allow to cool about 30 minutes before spooning out and serving with your favorite vegan vanilla ice cream.