I know, I know–it’s another apple recipe. But it’s a good one and I definitely want to share all the good ones with you. You can find this recipe in the 1942 edition of The New American Cook Book.
Apple Pan Dowdy
- 1 qt apples, sliced
- 1 c light brown sugar
- 1/2 tsp cinnamon
- 1/8 tsp clove
- 1/8 tsp nutmeg
- 4 tbsp butter
- 1/2 c cider
Butter a pudding dish. Put in sliced apples and spread sugar over the apples. Sprinkle the spices over the sugar. Dot top with butter. Add cider and cover with homemade biscuit dough 1/4 in thick. Leave holes for the steam to escape. Bake in moderate oven, 350°F until apples are tender and crust is well browned. Serve with whipped cream. Serves 6.
Results
The biscuits soaked up the apple cider on the bottom and turned into delightful apple cinnamon pastries. The apples were tender and perfectly seasoned. My 6 year old daughter, who might be the most picky eater I have ever known, kept saying the apples were the best things she had ever eaten. We drizzled some of the liquid from the bottom of the dish over the biscuits and added some whipped cream to make the perfect fall dessert. Let me know if you try this one.
History in the Kitchen 
Your version looks like it came out better than the few times I’ve tried Pan Dowdy. I’ll give your recipe a whirl. Thanks!
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I hope it works for you. Let me know how it goes!
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