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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.
What is Apple Pandowdy?
I love a homemade apple pie with double crust and different kinds of apples. But this is different. I would say it’s a million times easier.
Apple Pandowdy is 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 thatโs it! Itโs super simple.
Ingredients for Apple Pandowdy
- Pie Crust – You could use a homemade pie crust or store-bought one.
- Apples – I used honeycrisp for this apple pandowdy but use a mix if you like! I wanted to go as streamlined and simple as possible.
- Spices – Ground cinnamon and all-spice offer this pandowdy a warm, delicious flavor.
- Brown sugar – We start with making a butterscotch in the pan. This gives this pandowdy a caramel-like flavor that is just absolutely delicious.
For the rest of the ingredients, please see the recipe card below!
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.
How to make Apple Pandowdy
- Make the pie crust pieces. Using either store bought or homemade pie crust, cut up the dough into a bunch of little rectangular pieces.
- Prep the apples. Peel and slice the apples then toss them with the sugar and spices.
- 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.
- 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.
- Assemble the pandowdy. Place the pie crust all overlapped over the filling and brush with egg wash.
- Bake! Bake the pandowdy until the filling is bubbly and the crust is golden brown.
- Serve. With vanilla ice cream. Always vanilla ice cream.
Recipe FAQs
Absolutely. This will make it even easier to make.
Yep, that would be delicious. Feel free to use puff pastry. It will obviously be more puffy and a different texture but they’ll be delicious.
Yes! I think pears would be great. But just be sure to use baking pears, such as anjou, bartlett or bosc so they hold up when baked.
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.
Other Apples Desserts You Might Like
- Apple Cider Doughnut Muffins
- Easy Apple Cobbler
- Apple Cheese Danish
- Apple Hand Pies
- Apple Cinnamon Rolls
If you tried thisย Apple Pandowdyย or any other recipe on my website, please leave a 🌟ย star ratingย and let me know how it went in the 📝ย commentsย below. Thanks for visiting!
Apple Pandowdy
Ingredients
Pie crust:
- 1 single pie crust, homemade or store-bought
Apples:
- 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
Instructions
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.
Notes
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Where can I find your crust recipe?
I made this with a baking buddy this weekend, and then we planned a cookout around eating this for dessert ๐ This is such a great recipe, and it was so fun and simple to bake. Thank you for sharing and introducing us to pandowdy!
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?
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.
How can you not smile while saying the word, “pandowdy?” This looks wonderful. Pinning it!
You don’t mention in the ingredients how much turbinado sugar to use, and also how much and when to add the sea salt? ๐
Sorry for the confusion! ๐ I just fixed the problem and added them both!
You mention sea salt at the end but the recipe says sprinkle with turbinado sugar. Can you clarify?
Ahh I just fixed it. I used both! But at different times. Sorry for the confusion! ๐
What a creative way of cutting the crust. It looks beautiful and sounds delicious!
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!
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). ๐