📝 About This Recipe
A quintessential Early American dessert, the Pandowdy is a rustic masterpiece that sits somewhere between a deep-dish pie and a cobbler. It features a rich, spiced apple filling tucked under a flaky, buttery crust that is 'dowdied'—slashed and pressed into the bubbling juices halfway through baking to create a caramelized, crunchy topping. This version uses a hint of molasses and warm fall spices to evoke a sense of colonial comfort and hearth-side warmth.
🥗 Ingredients
The Pastry Crust
- 1 1/2 cups All-purpose flour (plus extra for dusting)
- 1/2 cup Unsalted butter (cold and cut into small cubes)
- 1 tablespoon Granulated sugar
- 1/2 teaspoon Kosher salt
- 3-4 tablespoons Ice water (as needed)
The Apple Filling
- 3 pounds Granny Smith or Honeycrisp apples (peeled, cored, and sliced into 1/2-inch wedges)
- 1/2 cup Brown sugar (packed)
- 1/4 cup Mild molasses (not blackstrap)
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Ground ginger
- 1/4 teaspoon Ground nutmeg (freshly grated if possible)
- 1 tablespoon Lemon juice
- 2 tablespoons Unsalted butter (melted)
- 1 tablespoon Cornstarch
The Finishing Touch
- 1 tablespoon Heavy cream (for brushing)
- 1 tablespoon Demerara sugar (for sprinkling)
👨🍳 Instructions
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1
In a large bowl, whisk together the flour, sugar, and salt. Add the cold cubed butter and use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs with some pea-sized pieces remaining.
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2
Drizzle in the ice water one tablespoon at a time, tossing with a fork until the dough just begins to come together. Form into a flat disk, wrap in plastic, and refrigerate for at least 30 minutes.
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3
Preheat your oven to 400°F (200°C). Grease a 9-inch deep-dish pie plate or an 8x8 inch baking dish with a little butter.
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4
In a large mixing bowl, combine the sliced apples, brown sugar, molasses, cinnamon, ginger, nutmeg, lemon juice, melted butter, and cornstarch. Toss thoroughly to ensure every apple slice is coated in the spiced syrup.
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5
Transfer the apple mixture into the prepared baking dish, leveling them out slightly but leaving them piled high as they will shrink during baking.
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6
On a lightly floured surface, roll out the chilled dough into a shape slightly larger than your baking dish (about 1/8-inch thickness).
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7
Place the dough over the apples, trimming the excess to leave a 1-inch overhang. Fold the edges under and crimp them against the rim of the dish.
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8
Brush the top of the crust with heavy cream and sprinkle generously with demerara sugar. Cut 3-4 small slits in the center to let steam escape.
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9
Place the dish on a parchment-lined baking sheet (to catch drips) and bake for 25-30 minutes, or until the crust is golden brown.
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10
Remove from the oven. Using a sharp knife, 'dowdy' the crust by cutting it into 2-inch squares or random pieces directly in the dish. Use a large spoon to gently press the crust pieces down into the bubbling apple juices.
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11
Return the dish to the oven and bake for another 15-20 minutes. The juices should be thick and syrupy, and the edges of the broken crust should be dark golden and crisp.
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12
Allow the pandowdy to cool for at least 15-20 minutes before serving to allow the sauce to set.
💡 Chef's Tips
Use a mix of tart and sweet apples like Granny Smith and Braeburn for the best flavor profile. Don't skip the refrigeration step for the dough; cold butter is the key to a flaky crust that stands up to the 'dowdying' process. If the crust is browning too quickly before you've reached the dowdying stage, tent it loosely with aluminum foil. Ensure your molasses is 'unsulphured' or 'mild'—blackstrap molasses is too bitter for this delicate dessert. The 'dowdying' step is what makes this dish unique, so don't be afraid to get messy and push that crust into the fruit!
🍽️ Serving Suggestions
Serve warm with a generous scoop of high-quality vanilla bean ice cream. Drizzle with a bit of cold heavy cream for a traditional colonial-style presentation. Pair with a hot mug of spiced apple cider or a sharp cheddar cheese on the side. A glass of late-harvest Riesling or a dessert sherry complements the molasses notes beautifully. Leftovers are excellent for breakfast with a dollop of Greek yogurt.