Pinch of salt
2 tablespoons unsalted butter, cold, cut into small pieces
4 1/2 pounds tart, firm baking apples, such as Granny Smith or Northern Spy
2 tablespoons freshly squeezed lemon juice, (1 lemon)
3/4 cup packed light-brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon mace
Pinch of ground cloves
1/2 cup apple cider
1 1/2 tablespoons granulated sugar
Heat oven to 425 degrees. Meanwhile peel, quarter, and core the apples. Slice each quarter into 1/2-inch pieces. Combine the apples, lemon juice, brown sugar, cinnamon, ginger, nutmeg, mace, cloves, and apple cider into a large mixing bowl, and toss well to combine. Transfer the apple mixture to a large baking dish about 5 by 10 inches in diameter and 2 1/2 inches deep (3 1/2 quarts). Dot top of apples with the remaining 2 tablespoons butter.
Arrange chilled dough in a patchwork pattern over apples, allowing apples to stick out randomly between the squares. Quickly brush cold water over the squares, and sprinkle generously with sugar. Bake pandowdy until the juices start to bubble up and the pastry is light golden brown, about 30 minutes.
Remove pandowdy from oven, and place on a heat-resistant surface. Using the back of a metal spatula, press down dough so it is submerged slightly under apples and juices. Return pandowdy to the oven, and continue baking until the juices bubble up over the pastry, and the pastry is flaky rather than soggy, about 20 minutes. Remove pandowdy from the oven, and let stand to cool at least 30 minutes before serving. Serve with ice cream on the side.
*This recipe was followed loosely, and made with frozen pie dough.