The New England area is noted for fruit desserts with unusual names such as Dowdy, Slump, Grunt, Buckle, and Sonker. Sounds like a fight! Having seen Apple Pan Dowdy in a Cook's Illustrated magazine, I have always wanted to give it a try. And so I did for my Prayer Breakfast Group. A Dowdy is characterized by using an iron skillet and slightly cooking a fruit mixture with the crust on top. The crust in cut in squares and pressed down into the fruit filling. At Prayer Breakfast, Jeanne Owens says this is similar to her Skillet Pie except her version has a caramel layer on the bottom. I think I will try that too!!
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