Apple Pandowdy
Apple Pandowdy is a rustic, old-fashioned dessert featuring caramelized apples topped with a flaky crust. Its rich flavor and warm spices make it a comforting classic.
Equipment
- 10-inch cast iron skillet or baking dish
- Pastry cutter or fork (if making homemade crust)
Ingredients
- For the Apple Filling:
- 6 cups peeled and sliced apples about 4 large apples
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger optional
- 2 tbsp all-purpose flour
- 1 tbsp lemon juice
- 2 tbsp unsalted butter
- For the Topping:
- 1 sheet puff pastry or pie dough store-bought or homemade
- 1 tbsp granulated sugar for sprinkling
Instructions
- Prepare the Apples:
- Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the sliced apples, granulated sugar, brown sugar, cinnamon, nutmeg, ginger, flour, and lemon juice. Toss until the apples are evenly coated.
- Cook the Filling:
- In a cast iron skillet or baking dish, melt the butter over medium heat. Add the apple mixture and cook for 5 minutes, stirring occasionally, until the apples begin to soften and release their juices.
- Add the Topping:
- Roll out the puff pastry or pie dough to fit the skillet or dish. Place it over the apple mixture, tucking in the edges slightly. Cut a few slits in the crust to allow steam to escape, and sprinkle with granulated sugar for a golden finish.
- Bake:
- Bake in the preheated oven for 35–40 minutes, or until the crust is golden brown and the filling is bubbly.
- Dowdy the Crust:
- After baking, use a spatula to gently press the crust down into the apple filling. This step blends the flavors and gives the dish its signature look.
- Serve:
- Let the Apple Pandowdy cool for 10–15 minutes before serving warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition
Calories: 250kcal
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