Hii from Thanksgiving land. Are you guys ready for the big day?
I imagine you’re sort of putting together your meal plan together.
So every year (including this one), I push pie recipes onto you all. A lot you email me, tag me in your pie photos and I absolutely love them all. I know that some of you all don’t love assembling pies. There’s the rolling the crust out, the latticing, the decorating. It’s kind of a lot. I get it. It can get kinda frustrating if you’ve never done it before.
Well, this recipe is for all of you who want to skip doing all that but still want a pretty pie! A pandowdy is not something I invented, it’s an old school American dessert that originates in Pennsylvania.
I honestly had never heard of it until Josh told me about it. He said that his mom made them all the time. I guess it makes sense I’d never heard of it; my family isn’t from the United States so this isn’t something my grandmother or great grandmother would have ever made.
It’s basically a skillet full of apples that are baked with just a pie crust on top.
The only thing you have to do is roll out the pie crust and then cut it out using a cookie cutter. You could also just use slices, like abstract triangles that you could make with a knife. And that’s it! It’s super simple.
With this recipe, it starts by making a butterscotch in the pan the apples are made in so it’s suuper simple. And then you add the apples and top it with the pie crust cut outs. It goes in the oven and DONE!
It’s a super simple recipe for someone who wants the flavor of pie but wants to skip the whole process!
I, of course, used a homemade pie crust but you could use store-bought too.
Just don’t forget the flakey sea salt on top! That stuff makes it!
- 1 single pie crust (homemade or store-bought)
- 2 pounds honey crisp apples, peeled and sliced
- Juice from 1/2 lemon
- 3 tablespoons all-purpose flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground all-spice
- 2/3 cup brown sugar
- 2 tablespoons heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon turbinado sugar
- 1 teaspoon flaky sea salt
- Using homemade or store-bought, cut out the crust however you like. I used a rectangular cookie cutter, creating a shingle-like topping. Feel free to use any cookie cutter you like. You can also roll out the dough and using a knife make shapes, triangles, etc. Get creative! Place the pieces of pie crust on a baking sheet and stick them in the freezer to chill while you make the remaining pandowdy.
- In a bowl, add the apples, lemon juice, flour, cinnamon and all-spice. Toss together until evenly coated.
- In a 9-inch or 10-inch (I used a 10-inch) cast iron skillet, set over medium-low heat, add the brown sugar, heavy cream and butter. Stir it until the butter melts and allow it to come to a boil; cooking at a gentle boil for 3 minutes. Turn off the heat, add the apples and gently mix together until the apples are coated in the butterscotch.
- Preheat oven to 375 degrees F.
- Flatten the apples into one even layer and add the pie crust pieces on top, overlapping them slightly (the crust will shrink so the overlapping is important). Brush the tops of the pie crust pieces with egg wash and sprinkle with turbinado sugar. Transfer to the oven to bake for 35 to 45 minutes, until the crust is golden brown and the butterscotch is bubbling.
- Remove from the oven and allow to cool for about 10 minutes. Sprinkle with the sea salt. The butterscotch is going to be too hot to eat right away. Scoop out mounds into bowls or on plates and serve warm with vanilla ice cream.