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Apple-Raisin Pandowdy
This is actually a deep-bowl, rather than a deep-dish, pie. Eight pounds of apples are tossed with cinnamon, cardamom, and sugar and then piled into an ovenproof bowl, tucked under a blanket of pate brisee, and baked until bubbling. When the pie is served (with a spoon), a mound of crust and sweet fruit grace each plate. For savory contrast, serve with slices of cheddar cheese.
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Spiced Apple Pie Photo: Matthew Hranek
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Apple Strudel Photo: John Kernick
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Apple Praline Tart Photo: Formula Z/S
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Apple-Cherry Crumble Bars Photo: Victor Schrager
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Apple Crisp Photo: José Manuel Picayo Rivera
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Apple Crumb Pie Photo: David Loftus
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Apple-Cinnamon Upside-Down Cake Photo: John Kernick
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