I took my little kitty cat to the Halloween carnival last night. She wore a long black tail, soft, pointy ears and glittery, black Chuck Taylors. Oh, she was adorable jumping in that bouncy house, all black leggings and ponytail.
We stood in line for about two hours and played games for about five minutes. Stuck our hands in buckets of eyeballs and skeleton bones. Ate some candy….okay, a lot of candy. Then on our way home we ding-dong ditched a couple of friends’ houses, leaving bags of gummy body parts on their doorsteps.
Yep, having kids gives you a permission to do some pretty awesome stuff. Like tip-toe up to someone’s front door, knock, then grab your child and run like mad. Seriously, try it, that kind of breathless laughter is rejuvenating. Just remember to leave a bag of candy in your wake.
Halloween is the epitome of childish behavior and gives even the most straight-laced among us an excuse to dress in costume and eat too much candy. Even if you can’t bring yourself to paint fake blood on your face or even slap on a pencil mustache you can make a silly sounding dessert and still totally maintain your dignity.
A pandowdy is like a cobbler made with pie dough instead of biscuits, or like a pie without a bottom crust. You start off by making the fruit filling with apples, dark brown sugar, and fresh minced ginger then pile that into a baking dish and cover it with pie crust.
And guess what? It doesn’t matter if the crust cracks a little because you are going to break it up into pieces in a little while anyway.
So, like I was saying, after the pandowdy bakes for a little while, you take it out of the oven and cut the crust up into little squares, okay these look more like diamonds, so you cut the crust into 2-inch diamonds.
Now here comes the magic. With the back of a large spoon, you push some of those crust pieces into the apple filling and pull up some of the apples and their juices over the crust. Then put it back in the oven.
When it is finished baking some of the crust pieces become soft and chewy, soaked in apple-ginger juice and some of the pieces are crisp and toasted. This dessert is a mess in the best way possible. As with any fruit-filled, crust concoction—serve warm with lots of ice cream (dairy-free, of course).