Legacy of Passion

Fennel and Apple Pandowdy



5 large MacIntosh apples, peeled, cored and cut into 1/2 in. slices
1 1/2 C Andy Boy Fennel bulb, diced
2 T lemon juice
1/2 C honey
1/2 C apple cider
1 1/2 T Sambuca (anise liqueur)
1/4 t nutmeg
1/2 t ground allspice
1/4 t salt

2 t sugar
12 hazelnuts, toasted and peeled
1 3/4 C flour
1/2 t salt
2 oz. cold shortening
3 oz. cold unsalted butter
4 T ice water


  1. Cut butter into 1/2-inch pieces.
  2. Combine apples, Andy Boy Fennel, lemon juice, honey, cider, Sambuca, nutmeg, allspice and salt in bowl, toss gently to combine. Cover and set aside.
  3. For the topping, combine sugar, nuts, flour and salt in a food processor. Pulse until nuts are finely ground. Add shortening and butter and pulse until mixture resembles coarse meal. Add water, 1 T at a time, pausing briefly after each addition. Continue adding water until mixture holds together when pinched between your fingers. Do not over mix or the dough will be tough.
  4. Pat into a disc, wrap in plastic wrap, and refrigerate at least 30 minutes.
  5. Preheat oven to 375 degrees.
  6. Spoon the apple mixture into a 9x 13-inch glass baking dish. Roll out the dough on a lightly floured surface to a 9 x 13-inch rectangle; gently lay the dough over the fruit in the edges. Bake for 30 minutes.
  7. Remove from the oven and, using a spoon or spatula, break crust into 3- or 4-inch irregular squares. Press pieces into apples, “dowdying” the appearance of the dish. Return to over and bake for 20 minutes, until well browned.
  8. Let cool 15 minutes before serving.