Go Back
Old-Fashioned Apple Pandowdy Recipe with Cinnamon Apples

Old-Fashioned Apple Pandowdy

A traditional American apple dessert made with cinnamon-spiced apples and one buttery pastry crust pressed into the bubbling fruit juices during baking. Serve it warm with vanilla ice cream or whipped cream.
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 1 hour
Total Time 1 minute
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Apple Filling
  • 8 medium apples, about 3 pounds Tart apples, peeled, cored, and sliced 1/4 inch thick
  • 3/4 cup Packed light or dark brown sugar
  • 2 tablespoons All-purpose flour
  • 1 tablespoon Lemon juice
  • 1 teaspoon Ground cinnamon
  • 1/4 teaspoon Ground nutmeg
  • 1/4 teaspoon Salt
  • 1/4 cup Apple cider or water
  • 4 tablespoons Unsalted butter, cut into small pieces
Pastry Topping
  • 1 1/2 cups All-purpose flour
  • 1/2 teaspoon Salt
  • 1 tablespoon Granulated sugar
  • 1/2 cup Cold unsalted butter, cut into cubes
  • 4-5 tablespoons Ice water
Optional Finish
  • 1 tablespoon Milk or cream
  • 1 tablespoon Granulated sugar

Method
 

Step-by-Step
  1. Whisk together the pastry flour, salt, and sugar. Cut in the cold butter until pea-sized pieces remain, then add ice water one tablespoon at a time until the dough holds together. Shape it into a disk, wrap, and chill for at least 20 to 30 minutes.
  2. Heat the oven to 400°F. Toss the sliced apples with brown sugar, flour, lemon juice, cinnamon, nutmeg, and salt until evenly coated.
  3. Arrange the apples in a 9-inch deep-dish pie plate, 10-inch ovenproof skillet, or similar baking dish. Pour the cider or water over the fruit and dot the surface with the butter pieces.
  4. Roll the chilled pastry into a round slightly larger than the baking dish. Lay it over the apples, trim or tuck in the edges, and cut several vents. Brush with milk or cream and sprinkle with sugar if desired.
  5. Bake at 400°F for 20 minutes. Reduce the oven temperature to 350°F and continue baking for 25 to 35 minutes, until the apples are tender and the pastry is browned.
  6. Remove the dish briefly from the oven. Use a knife or spatula to cut the pastry into rough squares and gently press the pieces down into the hot apple juices, then return the dish to the oven for 10 to 15 minutes.
  7. Let the pandowdy stand for 15 to 20 minutes so the syrup can settle and thicken slightly. Serve warm with vanilla ice cream or whipped cream.

Notes

Choose firm tart apples such as Granny Smith, Jonathan, Braeburn, or Winesap, or combine tart and sweet varieties. Do not skip the dowdying step because pressing the pastry into the juices gives the dessert its signature texture. Refrigerate leftovers covered for up to 3 days and reheat gently in a 300°F oven.