Granny's Apple Pandowdy
|Packed brown sugar||1 Cup (16 tbs)|
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Water||1 Cup (16 tbs)|
|White distilled vinegar||1 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Ground nutmeg||1 Dash|
|Fresh lemon juice||1 Teaspoon|
|Vanilla extract||1 Teaspoon|
|Baking powder||2 Teaspoon|
|Vegetable shortening||3 Tablespoon|
|Milk||3⁄4 Cup (12 tbs)|
|Baking apples||4 Large, peeled, cored, and sliced to make about 5 cups (Such As Cortland Or Rome)|
1. Prepare sauce for the apples: In nonreactive 2-quart saucepan, combine brown sugar, 1/4 cup flour, and 1/4 teaspoon salt. Add water and vinegar; stir until blended. Cook over medium heat, stirring until thickened, 2 to 3 minutes. Add cinnamon, nutmeg, lemon juice, vanilla, and butter, stirring until butter melts. Set aside.
2. Preheat the oven to 375°F Grease a shallow 3- to 3 1/2-quart baking dish. In medium bowl, combine remaining 1 cup flour, baking powder, and remaining 3/4 teaspoon salt. With pastry blender or two knives used scissor-fashion, cut in shortening until mixture resembles coarse crumbs. Stir in milk until mixture is moistened but still lumpy.
3. Place apples in prepared dish; pour sauce over. Drop tablespoons of dough on top of apples. Bake until topping has browned, about 40 minutes. Serve warm with heavy cream, sour cream, or vanilla ice cream, if desired.