Description
Apple Pandowdy is a rustic, comforting dessert that combines the best of pie and cobbler. This classic American dish features tender, spiced apples nestled beneath a flaky, golden-brown crust that’s partially submerged in the bubbling fruit juices. It’s the perfect dessert for those who love the flavors of apple pie but prefer a more casual, homestyle presentation.
Ingredients
Units
Scale
- 1 single pie crust (store-bought or homemade)
- 1/4 cup unsalted butter (56g)
- 2 1/2 pounds apples (1.1kg), peeled, cored and sliced
- 1/3 cup brown sugar (70g)
- 2 tablespoons lemon juice
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 3/4 cup apple juice or water (180mL)
- 1 tablespoon + 1 teaspoon cornstarch
- 2 tablespoons heavy cream or milk
- 2 tablespoons coarse sugar for sprinkling
Instructions
- Prepare the crust: Roll the pie crust into a 10-inch circle on a cutting board. Cut the crust into roughly 2-inch square pieces using a pizza cutter or sharp knife. Place the pieces on a parchment-lined baking sheet and freeze while preparing the filling.
- Preheat and mix: Preheat the oven to 400°F. In a large bowl, combine the apples, brown sugar, lemon juice, cinnamon, and salt.
- Cook the apples: Melt butter in a 10-inch cast-iron or ovenproof skillet over medium heat. Add the apple mixture and cook for 6-8 minutes, stirring occasionally, until the apples start to soften and their juices are bubbling.
- Thicken the filling: Whisk together apple juice (or water) and cornstarch in a medium bowl. Add this mixture to the skillet and immediately mix well. Cook for 1 more minute until the liquid around the apples starts to thicken. Remove from heat.
- Assemble the pandowdy: Spread the apple mixture evenly in the skillet. Arrange the pie dough pieces randomly on top, slightly overlapping while leaving some spaces for steam to escape. Brush the crust with heavy cream or milk and sprinkle with coarse sugar.
- First bake: Bake for 15 minutes.
- “Dowdy” the crust: Remove from the oven and press down on the crust with the back of a spoon in 6-7 places, allowing pan juices to flow over about half of the crust.
- Final bake and cool: Return to the oven for about 15 more minutes until the crust is golden brown. Let cool for 15 minutes before serving.
Notes
- Best sugars for sprinkling: Turbinado or sparkling sugar for added crunch. Cinnamon sugar or spiced sugar can be used for extra flavor.
- If you don’t have an ovenproof skillet, transfer the apple mixture to a 2½ to 3-quart casserole dish before topping with crust and baking.
- An egg wash (1 egg whisked with 1 tablespoon of water) can be used instead of cream or milk to brush the crust.
- If cornstarch is unavailable, sprinkle 2 tablespoons of all-purpose flour over the cooked apples, then stir in the apple juice or water. Cook until the mixture simmers and thickens.
Nutrition
- Serving Size: 1 Serving
- Calories: 350kcal
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 30mg
