GHOSTWOOD Apple Pandowdy
I know it’s just starting summer, but fall apples are always on my mind. These tangy apples are simmered in a great GHOSTWOOD sweet sauce. For quickness and ease, I bought frozen pie shells for the patchwork crust.
INGREDIENTS
- 2 frozen pie crusts, thawed
- 6 lbs, Granny Smith apples, or a combo of different apples, about 6 large
- 1/2 c GHOSTWOOD
- 1/2 c butter
- 1/2 c granulated sugar
- 1/2 c dark brown sugar
- 1 tsp cinnamon
- 1/2 c tsp cloves
- 1/8 to 1/4 tsp red pepper, to taste
- 1/4 c heavy cream
- Sugar for topping crust
DIRECTIONS
- Preheat oven to 375 degrees.
- Core and peel apples. Slice about 1/2 inch thick.
- Add 1/2 c butter, GHOSTWOOD, sugar, brown sugar, cinnamon, cloves, apples and red pepper in a large skillet. (You can use a cast iron skillet to put directly into the oven, or after the next step, pour into a baking dish.)
- Simmer, stirring occasionally, for 10 to 15 minutes. Until apples are tender.
- Cut thawed pie crust into 2 inch squares. Drop squares directly on top of apples in a patchwork design. Brush crust with whipping cream and sprinkle with sugar.
- Bake for 20 minutes. Push dough gently into the apple mixture.
- Bake for 20 minutes more, or until crust is crispy and golden.
