Tuesdays with Dorie: Apple Pandowdy from Baking with Dorie

Mini Apple Pandowdy from Baking with Dorie on a baking tray covered in parchment.

This week’s Tuesdays with Dorie recipe is from Dorie Greenspan’s Baking with Dorie and is one I’d never heard of pior to seeing in in the book – Apple Pandowdy.

A pandowdy’s a pie that’s got only a top crust, often one made of odd-shaped pieces of dough. The dessert was probably created to put pastry scraps to good use. My favorite way to make it is to cut triangles of pie dough and arrange them in a mishmash over the fruit. Neatness is never the point with a pandowdy—it’s the haphazardness, the dowdiness of the pie, that makes it beautiful. When you bring it to the table, break up the crust, let it fall into the filling and then spoon out into bowls.

Apple pie filling with pastry scraps on top? Sounds good to me!

And because there’s a LOT of cooking and baking going on in my house right now, you guessed it, I MINIFIED this recipe to make two individual pandowdys (pandowdies?). Halving the filling ingredients and making a quarter of the pastry (there was still too much pastry for these two so I froze it for another day – pandowdies on demand!) made two what looked like VERY generous portions before they were baked but which didn’t feel too filling once they have baked off. I used slightly more than 1.25lb apples to fill the mini pie dishes I had but it baked away to almost nothing. The pasry also shrinks so while I thought I had covered the apples very well, once it baked, it had a fair number of gaps. This was SO good but wasn’t at all like I was expecting it to be. The filling (I guess depending on what apples you use) isn’t pie-like – my apples (Gala) held together really well so while it was baked properly the filling felt a bit drier than I was expecting – no worries – a little pouring cream fixed that!

This was truly delicious and easy and I’ll remember it because I *always* have pastry scraps in my freezer!

Two mini Apple Pandowdy with cream from Baking with Dorie on a baking tray covered in parchment paper.

Get the recipe for Dorie Greenspan’s Apple Pandowdy from Baking with Dorie on p 257 of Baking with Dorie or here!

Buy Baking with Dorie and join us baking through the book!

Baking with Dorie cover.

Buy Baking with Dorie on Amazon (this link should bring you to the Amazon store geographically closest to you) or for free worldwide shipping, buy from The Book Depository. Then join us over on Tuesdays with Dorie and bake your way through the book!

 

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Disclosure: I was provided with a copy of “Baking with Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.

 

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13 thoughts on “Tuesdays with Dorie: Apple Pandowdy from Baking with Dorie”

  1. I have never any pastry scraps in my freezer 🙂 I plan the pandowdy for the next Tuesday … It looks delicious

    I did the English Muffins, they are called toasties here. So easy, proof over night and freshly made in the morning

    Reply
  2. Mardi I was laughing as I read this because so much of it was what I was thinking haha. I am glad you didn’t know what it was either AND I totally agree…it seems like it makes a lot until you go to eat it and we were like, we want more haha. I think I would double the apple filling next time. So good!!

    Reply
  3. Yes, more apple filling! These look so cute in mini form and I love how you did your scraps. Also…I was making myself crazy thinking how I was going to clean up the caramel goodness that solidified on the sides of my pie plate as it looked a bit untidy…and then I saw yours was the same way and I am feeling a whole lot better. Thanks!

    Reply
  4. Sometimes I think I should put a list on my phone of what apples bake well. I will add more to the filling when I make these. I would like having one of yours to eat right now.
    Anne Marie

    Reply

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