Easy Apple Pandowdy

Why You’ll Love This Recipe

Easy Apple Pandowdy is a classic American dessert that features spiced, sweetened apples baked under a rustic, flaky pie crust. Unlike a traditional pie, the crust is broken up during baking to allow the juices to bubble through, creating a beautifully caramelized, slightly messy, but incredibly delicious treat. It’s perfect for fall gatherings or any time you crave warm apple goodness.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

apples (peeled, cored, and sliced)brown sugarsugarcinnamonnutmegclovessaltlemon juiceunsalted butterall-purpose flourpuff pastry or pie doughegg (for egg wash)

directions

Preheat your oven to 375°F (190°C).

In a large bowl, toss sliced apples with brown sugar, sugar, cinnamon, nutmeg, cloves, salt, and lemon juice until evenly coated.

Melt butter in a cast iron skillet or oven-safe pan over medium heat. Add the apple mixture and cook for about 5-7 minutes, until the apples begin to soften and release juices.

Roll out the puff pastry or pie dough and place it over the apples, trimming any excess. Tuck the edges slightly into the skillet.

Brush the top of the crust with egg wash.

Bake for 25 minutes, then carefully remove the pan and use a spoon to press and break up the crust slightly into the apple filling. This helps the juices soak through.

Return to the oven and bake for another 15-20 minutes, until the crust is golden brown and the filling is bubbly.

Let cool for a few minutes before serving.

Servings and timing

This recipe serves 6-8 people.Preparation time: 15 minutesInitial stovetop cooking: 7 minutesBaking time: 40-45 minutesTotal time: 1 hour

Variations

Use pears instead of apples for a different flavor.

Add a splash of bourbon or rum to the apple filling for depth.

Incorporate dried cranberries or raisins for a festive twist.

Swap puff pastry for biscuit dough for a heartier finish.

Top with coarse sugar before baking for extra crunch.

storage/reheating

Store leftovers covered in the refrigerator for up to 4 days.Reheat individual portions in the microwave or warm in a 300°F oven for 10-15 minutes for a crispier crust.Freezing is not recommended as it may alter the texture of the crust and apples.

FAQs

What kind of apples work best?

A mix of tart and sweet apples like Granny Smith and Honeycrisp offers the best flavor and texture.

Can I make this ahead of time?

Yes, you can prepare the filling and store it separately. Assemble and bake just before serving.

What’s the difference between pandowdy and pie?

Pandowdy has a broken crust mixed into the filling, creating a more rustic, juicy dessert compared to a neatly layered pie.

Can I use store-bought crust?

Absolutely, puff pastry or pre-made pie dough makes this recipe super easy.

Should I peel the apples?

Yes, peeling is recommended for a softer texture, but you can leave the peels on for added fiber and color.

Is it too sweet?

The balance of tart apples and warm spices keeps it from being overly sweet.

Can I use other fruits?

Yes, pears, peaches, or berries can be substituted or added.

What is the origin of pandowdy?

It’s a traditional colonial American dessert, loved for its simplicity and comfort.

Do I need a cast iron skillet?

A cast iron or any oven-safe skillet works best for even baking and presentation.

What toppings go well?

Vanilla ice cream, whipped cream, or a drizzle of caramel sauce are perfect additions.

Conclusion

Easy Apple Pandowdy is the epitome of cozy comfort food, bringing together tender apples, warm spices, and a golden, buttery crust. Its rustic charm and rich flavor make it a favorite for casual dinners or festive occasions. Serve it warm with a scoop of ice cream and watch it disappear!

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