Apple Pandowdy

Directions

1. 1
   In a food processor, pulse 1 1/4 cups of the flour and the salt.
2. 2
   Add 1 stick of the butter and pulse until it is the size of peas.
3. 3
   Drizzle on the ice water and pulse until evenly moistened crumbs form; turn out onto a surface and form into a ball.
4. 4
   Flatten into a disk, wrap in plastic and refrigerate until firm.
5. 5
   Preheat the oven to 375.
6. 6
   Set a baking sheet on the bottom rack.
7. 7
   In a bowl, toss the apples, lemon juice, sugar, the remaining 1/4 cup of flour and the cinnamon.
8. 8
   Spread the apple filling in an 8-by-11-inch baking dish and dot with the remaining 1 tablespoon of cubed butter.
9. 9
   On a floured surface, roll out the dough 1/8-inch thick and cut it into 2-inch squares.
10. 10
    Arrange the squares of dough in a patchwork pattern over the apples, pressing them onto the edge of the baking dish and leaving a few openings for steam to escape.
11. 11
    Bake the pandowdy in the center of the oven for 1 hour and 10 minutes, until the crust is golden.
12. 12
    Let the pandowdy cool for at least 24 hours before serving.