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
- Cut butter into 1/2-inch pieces.
- Combine apples, Andy Boy Fennel, lemon juice, honey, cider, Sambuca, nutmeg, allspice and salt in bowl, toss gently to combine. Cover and set aside.
- 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.
- Pat into a disc, wrap in plastic wrap, and refrigerate at least 30 minutes.
- Preheat oven to 375 degrees.
- 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.
- 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.
- Let cool 15 minutes before serving.