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).
Mix the butter and sugar for 5 minutes, add the egg yolks and beat 3 minutes more. Stir in the flour, lemon juice and rind, milk and cream. Beat the egg whites until stiff in a separate bowl. Stir the egg white carefully in the lemon mixture. Poor in an oven dish and bake 45 minutes at 180 degrees Celsius.
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