Best Apple Pandowdy Recipes

APPLE PANDOWDY

Steps:

• In a saucepan, combine brown sugar, 1/4 cup flour and 1/4 teaspoon salt. Add water and lemon juice; cook and stir over medium heat until thick. Cover and set aside. , In a bowl, combine baking powder and remaining flour and salt. Cut in 3 tablespoons butter. Add the milk and mix just until moistened (a few lumps will remain); set aside. , Arrange apples in a 1-1/2-quart baking dish; sprinkle with 1/2 teaspoon cinnamon. Add nutmeg, vanilla and remaining butter to sauce; pour over apples. Drop dough by spoonfuls over sauce. Combine remaining cinnamon and coarse sugar; sprinkle over dough. Bake at 350° until top is brown and apples are tender, about 55 minutes. Serve warm, with whipped cream if desired.

APPLE PANDOWDY

Steps:

• Crust: In a food processor, pulse flour, sugar, and salt until combined. Add butter; pulse until mixture resembles coarse meal, with some pea-size pieces remaining. Drizzle 3 tablespoons water over mixture; pulse several times to combine. Add more water, 1 tablespoon at a time, and pulse until mixture holds together when pinched. Shape dough into an 8-inch square and wrap in plastic. Refrigerate at least 1 hour and up to overnight.
• On a lightly floured surface, roll out dough 1/4 inch thick. Cut dough into about 20 squares (about 1 to 1 1/2 inches each). Transfer to a parchment-lined baking sheet. Refrigerate while making filling.
• Filling: Preheat oven to 425 degrees. Peel, quarter, and core apples, then cut into 1/2-inch-thick wedges. In a large bowl, toss together apples, lemon juice, brown sugar, flour, and spices. Transfer to a shallow 2-quart baking dish. Drizzle with 4 tablespoons melted butter.
• Arrange dough squares in a patchwork design over apples, overlapping as needed to cover apples almost completely. Brush remaining 2 tablespoons melted butter over squares; sprinkle with granulated sugar. Bake until beginning to brown around edges, about 30 minutes. Reduce oven temperature to 350 degrees and continue baking until flaky and golden brown all over and juices are bubbling in center, 40 to 45 minutes more. Using the back of a metal spatula, gently press down on dough so it is slightly submerged under apples. Let cool at least 30 minutes. Serve, with vanilla ice cream, if desired.

CLASSIC APPLE PANDOWDY

Steps:

• Preheat oven to 400 degrees. In a large bowl, combine apples and lemon juice. Toss to combine. Add sugar, molasses, flour, cinnamon, ginger, pepper, and salt. Toss to combine. Pour into a 9-inch square baking dish, and dot top with butter; set aside.
• On a lightly floured work surface, roll dough into a 10-inch square. Drape over apples, tucking pastry in and down around the edges. Cut a few vents in crust to allow steam to escape. If desired, brush with cream.
• Bake until crust is set and beginning to brown, about 40 minutes. Remove from oven, and with a spatula or a knife, cut crust into 2-inch squares. Push some of the pieces back down into the apple juices. Return to oven until juices are bubbling and the crust is golden brown and crisp, 10 to 20 minutes more. Remove from oven and let stand for 15 minutes before serving. Serve warm, drizzled with cream.

APPLE PANDOWDY AN EARLY COLONIAL DESERT -(PIE) FROM THE PENN. DUTCH

Steps:

• 1. Roll out your pastry to a 15x11 inch rectangle, brush with some of the 1/4 inch cup of melted butter.Fold in half. Brush with more butter, fold again and seal the edges. Repeat rolling again,brushing with butter and folding. Chill pastry. Mix together the sugar,cinnamon, nutmeg and salt, toss it with the apple slices., and place in a 13x9x2 inch baking dish. Combine molasses, water, and the 3 Tablespoosof melted butter. Pour over the apples. Roll pastry to a 15x11 inch rectangle. Place over apples, turn edges in and flute. Bake at 400 for 10 minutes. Reduce heat to 325 and bake 30 minutes more. Remove from oven and "DOWDY" the crust by cutting through the crust and apples with a sharp knife.. Return pandowdy to oven for 10 minutes more. Serve warm. Serves 6-8
• 2. Thank you Shirley D. for this great Colonial Pennsylvania Dutch recipe. Please send the picture you have. And a big "Hello" to my Sister-in-Law Carmilita C. She is Pennsylvania Dutch, and was raised in Penn. And proud of it! You go gal!!

APPLE PANDOWDY

Steps:

• Preheat oven to 425°F. Cook butter in a small saucepan over medium, swirling often, until bubbling and golden, about 5 minutes; set aside.
• Toss apples, brown sugar, flour, lemon zest, lemon juice, vanilla extract, cinnamon, ginger, and salt in a large bowl. Transfer to a shallow 3-quart baking dish. Drizzle all but 2 Tbsp. brown butter over apples. Top with pieces of puff pastry, then brush pastry with remaining brown butter. Sprinkle with granulated sugar.
• Bake until pastry is puffed and golden around edges, 25-30 minutes. Reduce temperature to 350°F and bake until juices are thick and bubbling and pastry is brown all over, 30-35 minutes longer.
• Using a spoon, press pastry down into warm juices (but don't submerge); let cool slightly. Serve warm with ice cream.
• Do Ahead
• Pandowdy can be made 1 day ahead. Let cool. Cover loosely with foil and store at room temperature. Reheat uncovered in a 200°F oven 20 minutes before serving.

APPLE PANDOWDY

Steps:

• Blend together in a saucepan- sugar flour cinnamon salt, stir in water, cook on medium heat until mixture boils and thickens slightly (8-10 minutes) then stir in butter vanilla and lemon juice.
• Set aside.
• Wash,peel and slice apples to make 4 cups, arrange slices in a buttered 9" square pan at least 2" deep and pour sauce over the apples.
• Prepare the sweet drop batter- blend flour sugar baking powder salt, using a pastry blender cut in the 3 tblsp shortening until finely mixed, add egg and milk.
• Stir with a fork to make a drop batter, do not overmix.
• Drop the batter by spoon over the fruit mixture, do NOT stir.
• Bake in 375 degree oven 35-45 minutes. Serve warm plain or with whipped cream or ice cream.
• For a little variation- I have made the sauce with white sugar and used freshly grated nutmeg (instead of cinnamon) my DH prefers it this way, he loves nutmeg!

APPLE AND DRIED CRANBERRY PANDOWDY

Steps:

• Preheat oven to 400 degrees F. Make pastry and chill 30 minutes.
• In large heavy saucepan combine molasses, sugar, flour, apples, cranberries, spices, lemon peel and 3 tablespoons of butter. Bring to boil and simmer 15 minutes, stirring occasionally, or until apples are softened. Transfer to a 2-quart baking dish and dot with butter.
• On a lightly floured surface roll out pastry into a round about 1/8-inch thick and trim it so that it will just fit inside the baking dish. Cover fruit with pastry, brush with cream and sprinkle with sugar. With the point of a small sharp knife cut three steam vents in the center of the crust. Bake for 25 to 30 minutes, or until golden brown.
• Remove baking dish from oven and with a sharp knife cut the crust and fruit into 2-inch pieces, pushing crust into fruit with back of a spatula so that juices bubble up over top of crust. Bake 15 minutes more. Serve warm with cream.

APPLE AND CRANBERRY PANDOWDY

Steps:

• Make crust: In a food processor, pulse flour, sugar, and salt until combined. Add butter; pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining. Sprinkle with 1 tablespoon ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add 1 tablespoon more ice water). Do not overmix. Form dough into a 1-inch-thick disk, wrap tightly in plastic, and refrigerate until firm, at least 1 hour (or up to 2 weeks). On a floured piece of parchment, roll out dough to 1/8-inch thickness. Refrigerate until firm, about 20 minutes.
• Make filling: Preheat oven to 375 degrees. In a large bowl, toss together apples, cranberries, brown sugar, lemon juice, flour, and salt. Transfer to a 2-quart baking dish; dot with butter. Tear or cut dough into pieces (around 3 inches square). Lay dough pieces, overlapping slightly, over apple mixture. Brush dough with cream and sprinkle with coarse sugar. Bake until crust is browned and juices are bubbling, about 1 hour. Let cool 15 minutes. Serve warm or at room temperature.

APPLE-RAISIN PANDOWDY

Steps:

• Preheat oven to 375 degrees. Toss together apples, raisins, brown sugar, flour, lemon juice, cardamom, allspice, and salt in a large bowl. Transfer to a 9-inch deep-dish pie plate. Dot top with butter; set aside.
• Transfer dough to a lightly floured work surface. Roll out to an 11-inch round that is about 1/8 inch thick. Carefully place dough on top of apple mixture. Fold edge under itself, crimping if desired. Chill in freezer until firm, about 15 minutes.
• Brush dough with cream, and sprinkle with sanding sugar. Bake until crust is set and beginning to brown, about 45 minutes. Remove from oven; gently push some of the crust into the filling using a spoon. Bake until crust is golden brown and crisp and juices are bubbling, 25 to 35 minutes more. If crust is browning too quickly, cover loosely with foil. Let cool on a wire rack 1 hour before serving.

APPLE-RASPBERRY PANDOWDY

Steps:

• Preheat oven to 350°F. In a 2 1/2-quart baking dish or cake pan, toss apples with lime zest and juice and cinnamon; spread in an even layer. Transfer dish to a parchment-lined rimmed baking sheet (to catch any juices that bubble over).
• Beat butter with 1 cup sugar, baking powder, salt, and vanilla on medium speed to combine, about 1 minute (mixture will be grainy). Add both flours and beat until no dry flour remains and mixture is crumbly. With motor running, slowly add milk, beating until light and fluffy, 2 to 3 minutes.
• Spoon batter over apples, then spread to edges in an even layer. Scatter raspberries over batter. Sprinkle remaining 1/3 cup sugar evenly over top. Drizzle hot water over sugar (most will melt).
• Bake until top is crisp and golden brown and cake is set, 55 to 65 minutes. Let cool slightly, about 15 minutes. Serve warm, topped with ice cream or a drizzle of heavy cream.

APPLE & BLUEBERRY PANDOWDY

Steps:

• 1. THE CRUST
• 2. Gather your ingredients.
• 3. Place the almonds and sugar into a food processor, fitted with an S-blade.
• 4. Using 1-second pulses, pulse until finely ground.
• 5. Chef's Note: There is a fine line between finely ground, and making peanut butter. If you use 1-second pulses, you're controlling the process. I you just turn the food processor on and let it grind away, you are probably going to wind up with almond butter.
• 6. Add the flour, and salt.
• 7. Pulse the mixture to combine.
• 8. Take the cubed and chilled butter, and drop into the bowl of the food processor.
• 9. Give the mixture several 1-second pulses until the butter is reduced to pea-sized bits.
• 10. Add the ice water, one tablespoon at a time, and pulse each time, until the mixture comes together.
• 11. Chef's Note: Depending on the flour, the humidity, and other factors, the dough might come together after 3 tablespoons of water... 5 tablespoons of water, or even more. You don't want it sticky, you just want it to come together.
• 12. Shape the dough into a flattened round.
• 13. Chef's Note: Knead the dough on a lightly floured surface, to incorporate any dry ingredients.
• 14. Cover in cling film, and place in the refrigerator for a minimum of 1 hour.
• 15. THE FILLING
• 16. Gather your ingredients.
• 17. Peel the apples, and then cut into 1/2-inch pieces.
• 18. Add them to a bowl, and toss with the sugar and the lemon juice.
• 19. Add the butter to a large skillet, over medium to medium-high heat.
• 20. When the foaming subsides add the apples.
• 21. Stir until they become slightly softened, about 8 to 10 minutes.
• 22. Add the flour, cinnamon, and salt.
• 23. Stir the mixture until the liquid begins to thicken, about 2 minutes.
• 24. Remove the skillet from the heat, and fold in the berries.
• 25. Allow the mixture to completely cool before proceeding.
• 26. While the filling is cooling, remove the dough from the refrigerator.
• 27. Roll out on a lightly floured surface until 1/4 inch in thickness.
• 28. Cut into squares of varying sizes, about 2 to 3 inches.
• 29. Add the cooled filling to a pie pan of your choice.
• 30. Place a rack in the middle position, and preheat the oven to 425f (168c).
• 31. Arrange the dough squares in a random arrangement over the top.
• 32. Chef's Note: Leave some space between the squares to allow steam to escape.
• 33. Beat the egg.
• 34. Brush the egg mixture over the crust.
• 35. Sprinkle a bit of sugar over the top (optional).
• 36. Place the pandowdy in the preheated oven and bake for 25 minutes.
• 37. Reduce the temperature to 325f (128c)
• 38. Bake for an additional 35 minutes, until the filling is bubbly.
• 39. Chef's Note: If it looks like the crust is getting too brown, shield the top with a piece of foil.
• 40. Remove from oven and serve warm... maybe with some nice vanilla ice cream. Enjoy.
• 41. Keep the faith, and keep cooking.

MAPLE APPLE PANDOWDY WITH DRIED CRANBERRIES

Steps:

• For filling:
• Position rack in bottom third of oven; preheat to 350°F. Mix first 5 ingredients in 13x9x2-inch oval baking dish. Dot butter over apple mixture.
• For crust:
• Place crust atop filling. Fold dough edges under; crimp decoratively. Using small knife, cut eight 1-inch squares in crust, spacing apart and cutting through crust but leaving squares in place.
• Bake until crust is dry but still pale, about 35 minutes. Increase temperature to 400°F. Sprinkle crust with 1 tablespoon sugar; continue to bake until apples are tender, crust is golden, and juices bubble, about 35 minutes (mixture will be syrupy). DO AHEAD: Can be made 2 days ahead. Cool, cover, and chill. Rewarm uncovered in 300°F oven 20 minutes. Cool 15 to 20 minutes. Serve warm with ice cream.

APPLE AND RHUBARB PANDOWDY

Steps:

• Preheat oven to 425°; butter a 9-inch deep dish pie pan or cast-iron skillet or a 9-inch square baking pan.
• Toss the apples, rhubarb, lemon zest, and lemon juice together in a big bowl.
• Separately, rub together the brown sugar, cornstarch, cinnamon, and salt; then add to the fruit mixture; stir to combine.
• Transfer the mixture to the prepared pan.
• Roll out pie pastry to roughly the same size of the pan; top the apples and rhubarb with the pastry, tucking in any excess pastry between the fruit and the side of the pan.
• This is a rustic dessert, so there is no need to spend any extra time making it look fancy.
• Cut a few steam vents in the crust, then place the pandowdy on a baking sheet to collect any drips.
• Bake for 20 minutes, then turn the oven down to 350° and bake for 25-30 minutes, or until the crust is golden and the fruit is bubbling around the edges or through the steam vents.
• Cool the pandowdy for 1 hour before serving, topped with a scoop of vanilla bean ice cream.
• Storage: covered with a tea towel, the pandowdy will keep at room temperature for up to 3 days.

APPLE PANDOWDY

Steps:

• Preheat oven to 350°F
• Butter 6-cup oval baking dish.
• Cut 2 Tbs. butter into small pieces; set aside.
• In a large bowl, combine apples, molasses, lemon juice, bourbon, 2 Tbs. flour, cinnamon, 1 teaspoons vanilla and nutmeg.
• Let stand 15 minutes.
• Arrange mixture evenly in baking dish; dot with reserved butter.
• Set aside.
• Melt remaining butter; cool slightly.
• Combine ½ cup sugar, baking powder, salt, and remaining flour.
• In bowl beat together eggs, milk, melted butter, and remaining vanilla.
• Stir milk mixture into flour batter until ingredients are just combined.
• The batter will be very thick.
• Spoon batter over apple mixture, spreading as needed to cover apples and allow batter to drip down between apples.
• Sprinkle batter with remaining sugar.
• Bake 40-45 minutes or until crust is golden and filling is bubbly.
• Serve with cream, if desired.

APPLE PANDOWDY

Steps:

• Preheat the oven to 300°F. Grease pan (9x13x3) lightly with butter or non-stick pan spray. To prepare the filling: Place the sliced apples in a large bowl; add all of the remaining filling ingredients except the butter. Spoon the mixture into pan; the apples shouldn't come more than two-thirds up the sides of the pan. Drizzle the melted butter over the apples. To prepare the crust: Whisk together the flour, baking powder, and salt. Add the butter, working it in till the mixture is unevenly crumbly. Add the cream or milk, drizzling it in as you mix. The lesser amount will give you a soft dough you can roll; the greater, more of a "drop biscuit" dough suitable for dropping atop the filling, rather than rolling. Your choice. Roll the dough to fit over the apples; size will vary, depending on your casserole dish. Don't make yourself crazy trying to be exact; just get close, then squeeze off excess dough and use it to patch any bare spots once it's in the dish. Alternatively, if you've made a moister dough, dollop it atop the apples, using your wet fingers to spread it around so it more or less covers everything. Brush the crust with milk and sprinkle with coarse sugar, if desired. Tent the top of the pan with aluminum foil (don't fasten it down; just lay it atop the pan), and bake the pandowdy for 90 minutes. Remove the foil, and bake for an additional 90 minutes, until the crust is brown and the filling is bubbling. Remove it from the oven, allow it to rest for 1 hour, and serve warm. Or serve at room temperature. Or let it cool, and briefly re-warm individual portions in the microwave. Delicious with vanilla ice cream, of course, or whipped cream.

BISQUICK APPLE PANDOWDY

Steps:

• Preheat oven to 400 degrees F. Grease 8" square casserole dish.
• Combine first five ingredients in medium saucepan and cook over low heat, stirring until thick and clear.
• Remove from heat and add butter and vanilla. Set aside.
• Place apples in bottom of casserole dish , sprinkle with spices and sugar.
• Mix Bisquick and milk and spoon over apples. Sprinkle with additional spices and sugar, if you desire.
• Pour sauce over all. Bake for about 35 minutes. Serve with ice cream or whipped cream.

MAPLE APPLE PANDOWDY WITH DRIED CRANBERRIES

Steps:

• Preparation filling
• Position rack in bottom third of oven; preheat to 350°F. Mix first 5 ingredients in 13x9x2-inch oval baking dish. Dot butter over apple mixture. crust
• Place crust atop filling. Fold dough edges under; crimp decoratively. Using small knife, cut eight 1-inch squares in crust, spacing apart and cutting through crust but leaving squares in place.
• Bake until crust is dry but still pale, about 35 minutes. Increase temperature to 400°F. Sprinkle crust with 1 tablespoon sugar; continue to bake until apples are tender, crust is golden, and juices bubble, about 35 minutes (mixture will be syrupy). DO AHEAD Can be made 2 days ahead. Cool, cover, and chill. Rewarm uncovered in 300°F oven 20 minutes. Cool 15 to 20 minutes. Serve warm with ice cream. Hungry for More? If you have a question about this recipe, contact our Test Kitchen at [email protected]. To see more recipes like this one, check out our Thanksgiving Desserts Slideshow.