Apple And Fennel Pandowdy Recipe

• 5 lrg Apples
• 1 1/2 c. Fennel bulb
• 2 Tbsp. Lemon juice
• 1/2 c. Honey
• 1/2 c. Apple cider
• 1 1/2 Tbsp. Sambuca (anise liqueur)
• 1/4 tsp Nutmeg
• 1/2 tsp Grnd allspice
• 1/4 tsp Salt
• 2 tsp Sugar
• 12 x Hazelnuts
• 1 3/4 c. Flour
• 1/2 tsp Salt
• 2 ounce Cool shortening
• 3 ounce Cool unsalted butter
• 4 Tbsp. Ice water

1. Peel and core apples and cut into 1/2-inch slices.
2. Dice fennel.
3. Toast and peel hazelnuts.
4. Cut butter into 1/2-inch pcs.
5. Combine apples, fennel, lemon juice, honey, cider, sambuca, nutmeg, allspice and salt in a bowl; toss gently to combine.
6. Cover and set aside.
7. Topping: Combine sugar, nuts, flour and salt in a processor.
8. Pulse till nuts are finely grnd.
9. Add in shortening and butter and pulse till mix resembles coarse meal.
10. Add in water, 1 Tbsp.
11. at a time, pulsing briefly after each addition.
12. Continue adding water till mix holds together when pinched between your fingers.
13. Don't overmix or possibly the dough will be tough.
14. Pat into a disc, wrap in plastic wrap, and chill at least 30 min.
15. Preheat oven to 375 degrees.
16. Spoon the apple mix into a 9 x 13-inch glass baking dish.
17. Roll out the dough on a lightly floured surface to a 9 x 13-inch rectangle; gently lay the dough over the fruit, tucking in the edges.
18. Bake for 30 min.
19. Remove from the oven and, using a spoon or possibly spatula, break crust into 3- or possibly 4-inch irregular squares.
20. Press pcs into the apples, "dowdying" the appearance of the dish.
21. Return to oven and bake for 20 min, till well browned.
22. Let cold 15 min before serving.

apples, fennel, lemon juice, honey, apple cider, nutmeg, allspice, salt, sugar, hazelnuts, flour, salt, shortening, unsalted butter, water

Taken from cookeatshare.com/recipes/apple-and-fennel-pandowdy-66099 (may not work)