Rustic Skillet Apple Pandowdy

1. Prepare the Crust

Begin by combining the flour, sugar, and salt in a food processor. Pulse the mixture until it resembles coarse sand, which ensures even distribution of the ingredients. Add the chilled vegetable shortening and pulse about ten times until the mixture still resembles coarse sand. Next, add the chilled butter pieces and pulse again for about ten times. You want the mixture to look like pale yellow coarse crumbs, with butter bits no larger than small peas.

2. Form the Dough

Transfer the mixture to a medium bowl and gradually mix in the ice water, starting with three tablespoons. Use a rubber spatula to stir until the dough just comes together and is slightly tacky. If needed, add the fourth tablespoon of water. Once the dough holds together, flatten it into a disk, wrap it in plastic wrap, and refrigerate for at least one hour or up to two days. Chilling the dough helps solidify the fats, which will create a flakier crust.

3. Prepare the Filling

Adjust your oven rack to the lower-middle position and preheat the oven to 500 degrees. The high initial temperature helps caramelize the apples. In a bowl, whisk together the apple cider, maple syrup, lemon juice, cornstarch, and ground cinnamon if using. This mixture will thicken the filling during cooking.

4. Cook the Apples

Melt the butter in an oven-safe skillet over medium heat. Add the apple wedges and cook, stirring occasionally, until they start to caramelize and soften, which should take around 10 minutes. Pour the cider mixture over the apples and stir until the liquid thickens and becomes glossy, about 3 to 5 minutes.

5. Assemble the Pandowdy

On a floured surface, roll out the chilled dough into a rough rectangle about 1/8-inch thick. Cut the dough into squares or rectangles and gently place them over the apple filling in the skillet, overlapping slightly if necessary. Brush the dough with the lightly beaten egg white and sprinkle with the sugar.

6. Bake and Serve

Place the skillet in the oven and bake until the crust is golden brown and the filling is bubbly, which should take about 20 to 25 minutes. Allow the pandowdy to cool for a few minutes before serving. The rustic charm of this dessert comes from breaking the crust into the filling as you serve it, allowing the syrupy apples to mix with the flaky pastry. Enjoy your homemade apple pandowdy warm, perhaps with a scoop of vanilla ice cream.