Circle B Kitchen
1 ½ cups all-purpose flour
3 tablespoons granulated sugar
1 teaspoon baking powder
½ teaspoon fine sea salt
6 tablespoons cold, unsalted butter
½ cup cold whole milk, as needed
To make the pastry, mix the flour, sugar, baking powder, and salt together in a bowl. Cut the butter into 1-inch pieces, add to the flour mixture, and toss to evenly coat. Using your fingertips or a pastry blender, cut in the butter until completely broken down into the flour mixture (it will look like little pebbles).
Add the milk a couple tablespoons at a time, stirring well after each addition to evenly moisten the dough. Add only enough milk for the dough to come together in a relatively dry mass. Gather the dough into a ball, then pat it out into a square. Wrap the dough in plastic wrap and refrigerate while you make the filling.
Preheat the oven to 375 degrees. Butter a 9-inch cast-iron skillet or 9-inch square baking pan.
8 large apples, peeled, cored and each cut into 16 slices (3 ½ pounds prepped)
1/3 cup granulated sugar
1 teaspoon ground cinnamon
Pinch of fine sea salt
1 tablespoon freshly squeezed lemon juice
1 tablespoon pure vanilla extract
2 tablespoons unsalted butter
Vanilla Ice Cream for serving (optional)
To make the fruit filling, toss the apples, sugar, cinnamon, salt, lemon juice, and vanilla together in a large bowl, then transfer the mixture to the prepared pan. Cut the butter into small cubes and scatter over the apples.
Roll out the pastry just a bit smaller than the size of the pan. The small gap between the pastry and the sides of the pan will allow steam to escape. Carefully drape the pastry over the apples, then cut 3 steam vents in the pastry.
Bake for 35 minutes, or until the pastry is golden and the filling bubbles up around the edges. This pandowdy is best served warm, topped with a small scoop of vanilla ice cream.