This Retro Pandowdy Tastes Like Summer

I am a dedicated pie baker through and through. I grew up eating countless pies with my family, and have spent my adult life perfecting crusts and fillings, from flaky to crisp to fruity to creamy. I’ve even entered into a few pie contests, taking home a blue ribbon.

This is not intended to be me tooting my own horn. The point of all of this boasting is this: even I can’t be bothered to make a proper pie sometimes. The idea of making the crusts, rolling them out, cooking the filling, baking, and then cooling or chilling just makes me tired before I’ve even begun. When in the throws of summer, I turn to equally delicious shortcut desserts like this pandowdy.

Made with an incredibly simple fruit filling topped with a single pie crust, it’s pie light. You still get the deliciously sweet and tart filling and flaky crust with half the work and clean-up. The pie crust is a half recipe of Elise’s Sour Cream Pie Crust, which is incredibly easy to make and turns out perfectly flaky every time. There’s no wondering how much water to add and no high risk of overworking the dough. If you’re new to pie crust or an old pro, you have to give it a try.

This is the kind of dessert I make all summer as the berries and stone fruit roll in, and I am helpless to resist buying pint after pint and quart after quart. If you’ve got fruit to spare or just want to make an impressively delicious but easy summer dessert, look no further.

What Is a Pandowdy?

Pandowdy typically features apples, but it can be made with any pie-worthy fruit. A gooey filling is topped with a single pie crust before baking until bubbly and browned. This is where the name comes in—as soon as the dessert emerges from the oven, the top is cracked in multiple spots, allowing some filling to seep through a bit and making it “dowdy,” or the opposite of neat. It gives the pandowdy a rustic look and allows more of the filling to seep into the crust, flavoring it without making it soggy.

Serve warm, topped with a little vanilla ice cream or whipped cream for a treat the whole family will love.

Changing Up the Fruit

This recipe is a delicious vehicle for fresh summer fruit, and I like to make it when I have too many berries or peaches lying around that are at risk of going bad. It captures their flavor so nicely while preserving them for a few days. You can always swap the peaches for blueberries or a mix of berries (if your berries are tart, then add up to 1/4 cup more sugar), or swap the raspberries for a different berry or all peaches. Nectarines work equally well, and mango is really nice, too.

You can make a pandowdy with frozen fruit, although it’s not quite as good if you ask me. You’ll need to defrost the fruit completely and drain it well before beginning; otherwise, your filling will end up incredibly soupy.

A Shortcut for Super Quick Pandowdy

If you’re not in the mood to make your own pie crust or just don’t have the time, you can use a refrigerated crust instead (it needs to be the rolled or folded kind, not the frozen-in-a-pie-pan kind). Here’s how to make this recipe using a pre-made crust:

Skip the ingredients instructions for making the crust, except for the milk/heavy cream and sugar garnish. Let a single pie crust warm up slightly on the counter while you make the filling. Add the filling to a 9-inch round baking dish with high sides instead of a square pan, then unroll the crust on top. Fold over any excess, making the crust flush with the sides of the pan. 

Cut some slits in the top and, if desired, brush with milk or cream and sprinkle liberally with sugar. Bake according to the recipe.

Easy Summer Desserts

• Ricotta and Summer Berry Parfaits
• Easy Fresh Strawberry Pie
• Easy Lime Icebox Cake
• Blueberry Cake
• Strawberry Spoon Cake

Make the crust:

Add the flour, sugar, and salt to a medium bowl and mix to combine. Cube the cold butter and add it to the flour mix. Use your hands to toss in the flour, then use your fingers to smush the cubes of butter into the flour. Repeat, working your way through the mixture, until all of the butter is roughly pea-sized or smaller, or well-smashed.

Add the sour cream and use a fork or spatula to mix, then switch to your hands to form it into a dough. 

Spread out a piece of plastic wrap on the counter and transfer the dough on top. Form into an approximate square, about an inch thick. Wrap up and place in the fridge for 1 hour or up to 2 days.

Preheat the oven to 400°F.

Spray a 9x9-inch baking pan lightly with cooking spray.

Prepare the filling:

Once the crust is almost done chilling, get the fruit ready. If desired, peel the peaches. Slice them, removing the pit, into roughly 1/2-inch slices or large dice and add to a large bowl (you should have about 5 cups). Add the raspberries, sugar, cornstarch, vanilla (if using), and a pinch of salt. Mix to completely combine. Let sit for a few minutes while you roll out the crust.

Roll out the crust:

Lightly flour a clean countertop and unwrap the crust. Use your hands to rub along the edges of the dough to help it warm up a bit. Place on the floured counter and dust the top lightly with more flour. 

Use a rolling pin to roll out the crust into a roughly 12x12 square. Roll from the center of the dough, smooshing together any cracks that form with your fingers as you go. Rotate the dough periodically to make sure it doesn’t stick to the counter, and sprinkle on more flour as needed.

Assemble:

Toss the filling again and add it to the prepared pan. Spread out into an even layer.

Lay the crust over the pan. Gently lift the edges so that the crust is flush with the filling. Fold the edges over a couple of times so that the crust has a clean edge all the way around that is flush with the pan.

Brush the top of the crust with a very thin layer of milk or cream and sprinkle generously with sugar, if using. Use a sharp paring knife to cut about 6 vents in the top, each 1 to 2 inches long.

 Bake and dowdy:

Bake until the filling is bubbly and the crust is golden brown and crisp, 40 to 48 minutes. Depending on your oven, you may want to rotate the pan halfway through for even browning.

While the pandowdy is still hot, use the edge of a spoon to crack the crust in several places, allowing a little of the juicy filling to seep through. It’s supposed to look messy.

Let cool for at least 30 minutes before serving. Pandowdy can be served warm or room temperature.

Store leftovers in an airtight container for up to 2 days on the counter and 4 days in the fridge.

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