Apple Pandowdy

Fall, Pie, Quick and Easy, Thanksgiving

Apple Pandowdy is a sort of pie cobbler hybrid, gooey apple filling topped with tiles of pie crust. I added some extra flavor to mine by adding butterscotch flavors to the filling.

Apple Pandowdy

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.

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.

Apple Pandowdy

Where is Apple Pandowdy from?

Pennsylvania Dutch Country! It dates back to colonial times and over time has sort of evolved to a different dessert depending on what part of the U.S. you grew up in.

Apple Pandowdy

What is Apple Pandowdy?

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.

How to make Apple Pandowdy:

  1. Make the pie crust pieces. Using either store bought or homemade pie crust, cut up the dough into a bunch of little rectangular pieces.
  2. Prep the apples. Peel and slice the apples then toss them with the sugar and spices.
  3. Make the butterscotch. Mix together the brown sugar, heavy cream, and butter in a small saucepan. Bring to a boil and cook for 3 minutes.
  4. Make the filling. Let the butterscotch cool slightly then mix it together with the apples. Add it to a cast iron skillet or baking dish.
  5. Assemble the pandowdy. Place the pie crust all overlapped over the filling and brush with egg wash.
  6. Bake! Bake the pandowdy until the filling is bubbly and the crust is golden brown.
  7. Serve. With vanilla ice cream. Always vanilla ice cream.

Apple Pandowdy

Tips and Tricks:

  • I used honey crisp apples here because I think they’re perfect for baked apple desserts but you could also use any other variety that can hold up to baking. Try to avoid varieties like golden and red delicious.
  • If you’re in a hurry, you can use store-bought pie crust but I highly suggest making my recipe.

Apple Pandowdy Recipe

0 from 0 votes
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Serving Size: 4 TO 6
Calories: 361kcal
Apple Pandowdy is a sort of pie cobbler hybrid, gooey apple filling topped with tiles of pie crust. I added some extra flavor to mine by adding butterscotch flavors to the filling.


Pie crust:

  • 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

Quick Butterscotch:

  • 2/3 cup brown sugar
  • 2 tablespoons heavy cream
  • 2 tablespoons unsalted butter

For Topping:

  • 1 teaspoon turbinado sugar
  • 1 teaspoon flaky sea salt


To Make the Pie Crust Pieces:

  • 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.

To Make the Apples:

  • In a bowl, add the apples, lemon juice, flour, cinnamon and all-spice. Toss together until evenly coated.

To Make the Butterscotch:

  • 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.
KeywordApple Pandowdy
Calories: 361kcal | Carbohydrates: 74g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 17mg | Potassium: 291mg | Fiber: 6g | Sugar: 60g | Vitamin A: 408IU | Vitamin C: 10mg | Calcium: 59mg | Iron: 1mg
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Looking for more apple recipes? Here are some of my favorites:

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Recipe Rating

  • Reply Hina September 30, 2020 at 3:33 pm

    Where can I find your crust recipe?

  • Reply Kelsey September 18, 2018 at 6:16 am

    I made this with a baking buddy this weekend, and then we planned a cookout around eating this for dessert 🙂 This is such a great recipe, and it was so fun and simple to bake. Thank you for sharing and introducing us to pandowdy!

  • Reply Christy November 19, 2017 at 11:21 am

    This looks like a delicious and super convenient Thanksgiving dessert! How far in advance do you think can I make this? If I do it the day before, will the butterscotch still be soft enough to serve the next day or will I need to reheat the pan at serving time?

    • Reply Adrianna Adarme November 20, 2017 at 8:14 am

      I think this dish is better the day of.

      You can definitely make the butterscotch the day before and store it in the fridge ‘cuz it will harden in the fridge. You can warm it slightly in the pan and toss the apples in it.

  • Reply Ricki Jill Treleaven November 14, 2017 at 6:15 pm

    How can you not smile while saying the word, “pandowdy?” This looks wonderful. Pinning it!

  • Reply elle November 14, 2017 at 5:34 am

    You don’t mention in the ingredients how much turbinado sugar to use, and also how much and when to add the sea salt? 🙂

    • Reply Adrianna Adarme November 14, 2017 at 9:24 am

      Sorry for the confusion! 🙂 I just fixed the problem and added them both!

  • Reply Cara November 13, 2017 at 2:13 pm

    You mention sea salt at the end but the recipe says sprinkle with turbinado sugar. Can you clarify?

    • Reply Adrianna Adarme November 14, 2017 at 9:23 am

      Ahh I just fixed it. I used both! But at different times. Sorry for the confusion! 🙂

  • Reply Celia Becker @ A November 13, 2017 at 1:09 pm

    What a creative way of cutting the crust. It looks beautiful and sounds delicious!

  • Reply Megan November 13, 2017 at 10:28 am

    LOVE your blog! It is my FAVORITE thing to read & get ideas & inspiration from! Quick question: Does it have to be a cast iron skillet? Thank you!

    • Reply Adrianna Adarme November 14, 2017 at 9:23 am

      No not at all! I like using a skillet so you can make the butterscotch and then just add the apples to it! But if you like you can use a baking dish, you’ll just have to make the butterscotch separately.

      OR, you could simply use a skillet that’s oven proof (no plastic handles). 🙂