Apple Pandowdy Recipe

Apple Pandowdy Recipe

  • Kathy Sexton
  • 12/2/22

Apple Pandowdy

Serves 6

  • 1 (9-inch) pie dough, recipe follows
  • 3 tablespoons butter, divided
  • 4 large apples, peeled and sliced
  • ½ cup brown sugar
  • 2 vanilla beans, split in half and seeds scraped out
  • 2 tablespoons cornstarch
  • 1 egg, whisked with 1 teaspoon water
  • 2 tablespoons coarse sugar
  • Whipped cream or vanilla ice cream, for serving

Pie Crust

  • 1½ cups all-purpose flour
  • ½ teaspoon salt
  • 1 tablespoon sugar
  • 5 tablespoons good-quality shortening
  • 5 tablespoons unsalted butter
  • 4 to 6 tablespoons ice water

To make the crust, mix the flour, salt, and sugar in a large mixing bowl. Work in the shortening and the butter with your fingers or pastry cutter until you reach a rough texture. Then add 2 tablespoons of water at a time, just until the pastry dough comes together. Shape the dough into a ball and wrap in plastic wrap. Refrigerate for 30 minutes.

Preheat the oven to 350 degrees F. While the dough is chilling and the oven is preheating, prepare the apples. Grease a 9-inch round or 8x8-inch baking dish with 1 tablespoon butter. Mix the apples with the brown sugar, vanilla beans, and cornstarch. Place the apples into the baking dish and dot with the remaining 2 tablespoons of butter.

Remove the pie dough from the refrigerator and let soften a bit at room temperature. Roll out the dough into a 12-inch circle or square. Cut into 1- to 2-inch squares. Place on top of the apples however you desire. Once all the pieces of dough are covering the apples, brush the egg wash over the dough pieces and sprinkle with coarse sugar.

Bake for 30 minutes or until golden brown. Let the pandowdy cool before serving. Serve with fresh whipped cream or vanilla ice cream.



View the Recipe Here!

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