Boil the apples with
50 gram sugar and 100 gram water for 15 minutes. Stir in the corn starch,
the cinnamon and nutmeg. Mix the flour and the rest of the sugar,
cut the butter in chunks and rub it into the flour. Knead until it becomes
dough. Put the apple mixture in an oven dish, roll out the dough and
put on top. Trim the edges and make a few holes for the steam to come
out. Bake 30 minutes in the oven at 180 degrees
Celsius. Cut the dough into squares
with a knife and press the squares down a little into the fruit mixture.
Bake 10 minutes more. Serve hot or cold.
Pandowdy is a bit like
crumble, only in a deep dish and
with a coarser crust.
The top should be crumbly and cut after baking or pushed down. I rolled
the crumble flat beforehand and made this pattern, so actually a little
too nice, not so dowdy. Other fruits can be used as well, like
peaches. The name apple pandowdy (or pan dowdy) means that
the pie is baked in a pan and the crust is crumbled (dowdied).