Rustic old-fashioned apple pan dowdy loaded with sliced apples, warm cinnamon, nutmeg, boiled cider, and a flaky broken pie crust top.

Scale

Crust:

1 recipe of Classic Double Pie Crust, chilled for at least 1 hour

Filling:

8 cups (907g) apples, peeled, cored, and sliced

1/2 cup (99g) granulated sugar

1/4 teaspoon table salt

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 cup (170g) boiled cider, molasses, or 1/2 cup (156g) maple syrup

1/4 cup (57g) water

3 tablespoons (43g) butter, cut into bits

Topping:

2 tablespoons (28g) milk

1 tablespoon (11g) granulated sugar

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1. Preheat oven to 400°F (200°C), grease a deep baking dish or skillet, and toss apples with sugar, salt, cinnamon, nutmeg, boiled cider, and water.

2. Spread fruit into the dish and dot with butter bits.

3. Roll chilled pie crust and drape over fruit, tucking edges inside the dish.

4. Brush crust with milk, sprinkle with 1 tbsp sugar, and bake for 25 to 30 minutes until golden.

5. Cut or press pastry into small squares so syrup bubbles over crust, reduce oven to 350°F (175°C), and bake 20 minutes more.

6. Rest for 15 minutes before spooning and serving warm.

Dowdy the crust halfway through baking for caramelized pastry. Rest 15 minutes to let juices thicken.