APPLE PANDOWDY

Apples – I suggest using your favorite pie apples, like granny smith (pictured), honeycrisp, golden delicious, or McIntosh.

Brown sugar – I prefer brown sugar because it adds a nice caramelized flavor to your filling, but it can be substituted with granulated sugar if needed.

Flour – All purpose flour coats your apples and thickens the juices and sugars while baking.

Spices/Extracts – You’ll need vanilla extract, cinnamon, and allspice for this recipe.

Lemon – Lemon juice coats your apples to prevent oxidation, and also adds a bit of tartness to cut through the sweetness of this dessert. Lemon zest adds a bright, fresh flavor.

Unsalted butter – Used to help your puff pastry brown on top and add flavor.

Turbinado sugar is optional, but I enjoy the crunchy crust it adds on top. If you don’t have any on hand, granulated sugar can be used instead.

WHAT TYPE OF APPLES SHOULD I USE?

Granny smith apples are a great choice for baking because they are firm and keep their shape after baking. They’re also widely available in grocery stores year round.

Other great choices are Honeycrisp, Golden Delicious, or Rome apples. For more information, check out this article: Bob’s Red Mill – Best Apples for Apple Pie.