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Apple Pandowdy

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 Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings: 4 TO 6
Calories: 361 kcal
Course: Dessert
Cuisine: American

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:
    Cup of Yum
  1. 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:
  1. In a bowl, add the apples, lemon juice, flour, cinnamon and all-spice. Toss together until evenly coated.
To Make the Butterscotch:
  1. 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.
  2. Preheat oven to 375 degrees F.
  3. 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.
  4. 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

  • Tips and Tricks:
  •  
  • Equipment:
  • Food Scale | Measuring Cups | Measuring Spoons
  • 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 Information

Calories 361kcal (18%) Carbohydrates 74g (25%) Protein 1g (2%) Fat 9g (14%) Saturated Fat 5g (25%) Cholesterol 25mg (8%) Sodium 17mg (1%) Potassium 291mg (8%) Fiber 6g (24%) Sugar 60g (120%) Vitamin A 408IU (8%) Vitamin C 10mg (11%) Calcium 59mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 4TO 6

Amount Per Serving

Calories 361

% Daily Value*

Calories 361kcal 18%
Carbohydrates 74g 25%
Protein 1g 2%
Fat 9g 14%
Saturated Fat 5g 25%
Cholesterol 25mg 8%
Sodium 17mg 1%
Potassium 291mg 6%
Fiber 6g 24%
Sugar 60g 120%
Vitamin A 408IU 8%
Vitamin C 10mg 11%
Calcium 59mg 6%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.