1 tsp butter, softened peeled, cored and cut lengthwise
1/3 c plus 2 T sugar into ½-inch-thick slices (about
¼ c dark molasses 6 cups)
1 T ground cinnamon 2 c flour
¼ tsp round cloves 2½ tsp double-acting baking powder
¼ tsp ground nutmeg, ¼ tsp salt
preferably freshly grated 1 c heavy cream
9 medium-sized tart cooking apples,
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Preheat the oven to 350°. With a pastry brush, spread the butter evenly
over the bottom and sides of a 10-by-6-by-2-inch baking dish. Place 1/3 cup
of sugar, the molasses, cinnamon, cloves and nutmeg in a large bowl and mix
well. Add the apple slices and turn them about with a spoon to coat them
evenly with the sugar mixture.Combine the flour, the remaining 2 tablespoons of sugar, the baking powder and salt and sift them into a bowl. Make a well in the center, pour in the cream and, with a large spoon, slowly mix the ingredients together. When the mixture becomes a smooth dough, knead it for a few minutes with your hands until it can be gathered into a compact ball.
Place the dough on a lightly floured surface and again knead it briefly. Then roll it out into a rough rectangle about 12 inches long, 8 inches wide and ¼-inch thick.
Spread the apple mixture evenly in the buttered dish. Drape the dough over the rolling pin, lift it up and carefully unroll it over the dish. With a pair of scissors, cut off the excess dough from the edges, leaving a ½-inch overhang all around the outside rim to allow for shrinkage as the crust bakes. Bake in the middle of the oven for 45 minutes, or until the crust is puffed and golden brown.
Serve the apple pandowdy while it is still warm, accompanied if you like by a pitcher of heavy cream or by lemon sauce (see recipe in table index). Serves 8.
