When I received butter samples from Epicurean Butter in the mail the other week, I tried to brainstorm some great recipes featuring butter and I kept coming back to this recipe that my sister would make when we were in Middle School. I couldn’t remember the exact name of the recipe, only that it was made out of bread, butter and apples. But that was enough of a lead and she was able to remember the name, Apple Pan Dowdy. And the ingredients? Well it’s simple in that it’s bread, butter, apples AND water (I almost had it from the get go!). I imagine this recipe was a favorite in the 1950’s. It seems to have that old school, all american feel to it. And lots of butter, another nod to the 50’s.
What I loved about using Epicurean Butter’s Caramel Sea Salt Butter is that in addition to that wonderful nutty and toasted butter taste, you get a beautiful caramel note that pairs amazingly with the apples. In this recipe, butter is the real star.
I’m not sure where my sister found this recipe, but while doing some research I’ve seen a lot of recipes using scraps of dough for the crust instead of bread. I’m sure it’s a great alternative, as long as you remember the butter. Because after all, the crust is only a vehicle for the butter.
Apple Pan Dowdy
- 6 Apples Use a mix of Granny smith and other baking apples
- 1/2 Cup Water
- 1 Loaf White Bread Sliced
- 1/2 Pound Butter Melted
- 2 Tsp Cinnamon
- 2 Tbsp Sugar
- peel and slice apples thinly. Place slices in an 8X8 baking dish and pour water over them.
- Cut the slices of bread into thin strips half an inch wide.
- Dip the slices of bread into the melted butter and place on top of the apples. Sprinkle the bread topping with sugar.
- Bake at 375 for 25-30 minutes or until apples have cooked through. Enjoy!