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Apple Pandowdy with Molasses


An apple pandowdy is a cobbler-type of deep dish apple pie. Molasses is typically included as a sweetener.


  • 4 apples, cored, peeled, thinly sliced
  • 1/2 cup granulated sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup molasses
  • 1/3 cup hot water
  • 1 cup sifted all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 5 tablespoons shortening
  • 4 to 6 tablespoons milk


Arrange sliced apples in a buttered 11x7-inch baking dish. Combine sugar, cinnamon, and salt; sprinkle over the apples.

Combine molasses and hot water; stir to blend. Pour molasses mixture over the apples. Bake apples in preheated 400° oven for about 20 to 30 minutes, until apples are tender.

Meanwhile, make a soft dough. Sift flour with baking powder and salt; cut in shortening until mixture resembles meal.

Add milk, mixing with a fork, enough to make a soft dough. Knead lightly for about 10 seconds. Roll dough into a rectangle 1/4 to 1/2-inch thick, to fit over the 11x7-inch pan. Fit the dough over the cooked apple mixture and pierce all over with a fork to let steam escape.

Bake at 400° for about 20 minutes longer, or until nicely browned. Serve warm with cream or ice cream.

Serves 8.


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