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5 from 1 vote

Apple Pandowdy Recipe

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.
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American
Keyword: Apple Pandowdy
Servings: 4 TO 6
Calories: 361kcal
Cost: $10

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.

Nutrition

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