Apple Pandowdy

a plate of apple dessert topped with ice cream

5 from 4 votes

Apple Pandowdy is an old-fashioned apple dessert topped with an all-butter pie pastry. The dough is pressed into the bubbling juices (dowdying) part-way through baking to form a glaze.

Prep Time30

Cook Time1

Total Time1 30

Course: Dessert

Cuisine: American

Keyword: apple, pie

Servings:

Calories: 366kcal

Author: Tricia

Ingredients

For the all-butter crust:

1 ¼ cups all-purpose flour (156g)
½ teaspoon salt
½ teaspoon granulated sugar
6 tablespoons unsalted butter cut into 1/2-inch pieces
3 ½ tablespoons ice cold water

For the apple mixture:

3 ½ pounds apples peeled, cored and sliced into 1/4-inch wedges (about 8 large apples)
juice of 1 lemon
⅓ cup granulated sugar (74g)
⅓ cup light brown sugar packed (72g)
1 ¼ cups unsweetened apple cider (10oz)
½ teaspoon vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon nutmeg
2 tablespoons cornstarch
¼ teaspoon salt
2 tablespoons butter

For topping:

1 egg lightly beaten for brushing on the dough
2 tablespoons coarse sugar or granulated sugar
¼ teaspoon ground cinnamon

Instructions

To prepare the pie dough:

Combine the flour, salt, sugar and butter in the bowl of a food processor. Pulse for 2 to 3 seconds or until the butter is the size of large peas. Add the ice water and pulse just until the dough starts to hold together when pinched but is still crumbly.
Turn the mixture out onto a large piece of plastic wrap. Form the dough into a 5-inch disk and cover tightly. Refrigerate for at least 1 hour or up to 2 days. Dough can also be frozen well sealed for up to a month.

To prepare the apple mixture:

Peel, core and slice the apples into 1/4-inch thick wedges. Sprinkle lemon juice over the apples and toss to combine. Add the granulated and brown sugars to the apples and stir to coat. Cover the bowl with plastic wrap and set aside at room temperature while rolling out the dough.
Remove the dough from the refrigerator and allow it to rest at room temperature for 5 to 10 minutes before rolling.
Lightly flour a large piece of parchment paper. Roll the dough out on the parchment into a 10-inch circle for a 9-inch skillet (depending on the size of your skillet or casserole). If using a 13x9-inch pan roll the dough into a 14x10-inch rectangle. Using a pizza cutter or sharp knife, cut the dough into 2 1/2-inch squares. Transfer the parchment (with crust squares) to a baking sheet, cover loosely with plastic wrap and refrigerate for 30 minutes or until the dough is firm.
Preheat oven to 400°F. Lightly grease a 9 or 10-inch skillet or 13x9-inch casserole with butter. Set aside.
Pour the sugared apples and any accumulated juice into the prepared pan. Spread into an even layer.
In a 2-cup measure whisk together the apple cider, vanilla, cinnamon, nutmeg, cornstarch and salt. Pour over the apples then dot with 2 tablespoons of butter cut into 1/2-inch cubes.
Remove the dough squares from the refrigerator and place the pieces over the filling until mostly covered, overlapping as needed. Brush the beaten egg over the dough. Combine the cinnamon and sugar and sprinkle over the pieces of squares.
Bake for 30 to 35 minutes or until the juices are bubbling. Remove from the oven and gently press down on the dough using the back of a spoon or spatula until the juices come over the top of the crust. (You can also carefully tilt the pan and spoon the juices over the crust.) Repeat until most of the dough has been submerged or covered. Return the pan to the oven and continue baking until the crust is golden brown and glazed, about 15 minutes more.
Cool slightly and serve warm with ice cream if desired. The juices will thicken as the pandowdy cools.

Notes

Store leftovers well sealed in the refrigerator for up to 5 days. Reheat on 50% power in the microwave.
We typically use Granny Smith Apples in this recipes as they apples hold together well and have a nice tart flavor.
Add a handful of diced cranberries or raisins with the apples.
For a decorative touch, cut the dough using cookie cutters like maple leaves, etc.

Nutrition