According to great-great-great-great-grandson of the Connecticut Revolutionary war patriot, the descendants of Israel Putnam have been eating this version of apple pandowdy for more than 200 tears.
4 cups apples
1/2 cup cider
1/2 tsp cinnamon
1/8 tsp cloves
1/8 tsp nutmeg
1 cup brown sugar
butter
biscuit dough
thick cream, unpasteurized
maple sugar
Arrange apples in buttered baking dish. Add cider: Mix cinnamon, cloves, nutmeg with brown sugar and sprinkle over apples; dot with butter. Cover 1/4-inch thick with biscuit dough, making slits on top with knife to let steam escape.
Serve warm with thick cream and scraping of maple sugar.
Bake in medium heat until apples are tender, time depending on texture and quality of apples.
