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