Apple or Green-Mango Pandowdy

Assemble these supplies:

5 cups thinly sliced apples or half.
ripened mangoes
1/2 cup sugar
1/8 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 1/2 tablespoons lemon juice
1/4 teaspoon grated lemon rind
2 tablespoons water
1 cup sifted flour
1 1/4 teaspoons baking powder
1 tablespoon sugar
3/4 teaspoon salt
1 tablespoon cold shortening
4 1/2 tablespoons milk


Steps in preparation:

Mix apples with seasonings and water in 8 x 2 x 2-inch pan. Cover and bake in hot oven for 20 minutes. Sift flour once, measure, add baking powder, sugar and salt, then sift again. Cut shortening, add to flour and cut in, using pastry blender or finger tips, until mixture is as fine as meal. Add milk all at once, stir carefully until all flour is dampened, then stir quickly and lightly until mixture forms a soft ball and follows spoon. Turn out on lightly floured board; knead gently 8 times, roll or pat out into 8-inch square. Carefully fit over apples in pan and cut slits to permit escape of steam. Bake in hot oven (450° F.) 25 minutes. Makes 8 servings. (Canned apples may be used with no precooking. Add other ingredients and place directly into pie shell.) Variation: Prepare apples as above and cook as described. Use this crust recipe:

1 cup rolled oats (oatmeal)

1 cup whole wheat or white flour 1/2 cup soft margarine

1/2 cup brown sugar

Mix well until crumbly and spread evenly over top of apple mixture. If this crust is used, 2 tablespoons cornstarch or 4 table-spoons flour should be added to apple mixture. Other canned fruits may be used in place of apples. Peaches and apricots mixed or alone, pie cherries or any kind of pie filling (with the prepared fillings follow directions on the can).