Apple Pandowdy Is So Much Easier Than Apple Pie (and Just as Delicious)

Where does the phrase “easy as apple pie” come from, anyway? Because while baking up a really good from-scratch apple pie is rewarding, it is not easy. Apple pandowdy is another classic dessert with all of the flavors and textures of apple pie without the hard work.

The filling is nicely spiced and is super juicy, with warm tender apple slices that still retain their shape and some texture. The crust is nice and crisp on top, while the bottom side of the crust soaks up some of those sweet apple juices. While it’s not classically beautiful like an apple pie, it has rustic charm, and it’s a quick and easy way to get your apple pie fix.

Serve scoops warm from the pan with vanilla ice cream for a classically American treat.

What Is a Pandowdy?

The pandowdy originated during the Colonial era, making it over 250 years old. It’s made up of a juicy fruit filling—usually apples—sweetened and spiced before being topped with pie crust and baked. Many old-fashioned versions call for a solid top crust that is cracked after baking (or “dowdied”), allowing some of the juice to seep to the top.

This slightly more modern version is topped with pieces of store-bought pie crust, creating a patchwork top that’s an ideal topping for the saucy filling.

Preheat the oven to 350°F.

Lightly grease a 10-inch cast iron skillet with butter.

Prepare the apple mixture:

Stir the sugar, apple cider, lemon juice, cornstarch, and apple pie spice together in a large bowl. Add the sliced apples and toss gently until evenly coated. Transfer the apple mixture to the prepared skillet, pouring any juices in the bowl over the top. Dot the cubed butter over the apples.

Top the apples with pie crust:

Unroll the pie crust and, using a pizza cutter or sharp knife, cut the crust into 3 to 4-inch pieces of any shape. Brush the pie crust pieces evenly with the beaten egg. Arrange and overlap the pie crust pieces over the apples in a haphazard fashion, leaving some gaps for steam to escape and juices to bubble up. If desired, sprinkle with turbinado sugar.

Bake the pandowdy:

Bake in a preheated oven until the crust is browned, the apples are tender, and the juices are bubbling throughout, 45 to 50 minutes. Let cool slightly, about 20 minutes, and serve warm.

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