Description
Thanksgiving Apple Pandowdy is a classic American dessert featuring tender baked apples combined with a spiced, buttery flaky crust. Infused with warming flavors of cinnamon, nutmeg, and caramelized sweetness, this cozy and comforting dish perfectly embodies the essence of autumn and holiday celebrations. Easy to prepare with simple pantry staples, it offers a rustic charm and is ideal for sharing around the Thanksgiving table.
Ingredients
Scale
Filling
- 6 cups tart and crisp apples (such as Granny Smith or Honeycrisp), peeled, cored, and sliced
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon fresh lemon juice
- Pinch of salt
- 2 tablespoons unsalted butter, cut into small pieces
Dough
- 1 1/4 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into small cubes
- 3 to 4 tablespoons cold water
Finishing
- 2 tablespoons milk or cream (for brushing)
- 1 tablespoon granulated sugar (for sprinkling)
Instructions
- Prepare the Apples: Peel, core, and slice the apples into even pieces to ensure uniform cooking. In a large bowl, toss the apple slices with granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, and a pinch of salt. Let the mixture rest for a few minutes to allow the flavors to meld beautifully.
- Make the Dough: In a separate bowl, combine all-purpose flour, sugar, and salt. Cut in the cold, unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add cold water, one tablespoon at a time, mixing lightly until the dough just comes together. Avoid over-mixing to keep the crust flaky and light.
- Assemble the Pandowdy: Transfer the apple filling into a buttered baking dish and dot with small pieces of butter. Roll out the dough on a lightly floured surface and lay it over the apples, tucking the edges into the sides of the dish. Use a fork or knife to cut slits in the crust to allow steam to escape during baking.
- Bake to Perfection: Brush the crust lightly with milk or cream to encourage browning and sprinkle with granulated sugar for added crunch. Bake in a preheated oven at 375°F (190°C) for 45 to 50 minutes, or until the crust is golden and the apples are bubbling. About halfway through baking, gently break up the crust with a spatula to create the signature ‘pandowdy’ cracked appearance.
Notes
- Use multiple apple varieties by combining tart and sweet types to add depth and complexity to the filling.
- Keep butter chilled throughout dough preparation for a flakier crust.
- Allow the dough to rest in the refrigerator before rolling out to prevent shrinking during baking.
- Do not overcrowd the baking dish with apples; give them room to cook evenly and caramelize.
- Let the pandowdy cool for about 15 minutes after baking to improve sliceability and flavor melding.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of recipe)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 40 mg
Keywords: apple dessert, pandowdy, Thanksgiving dessert, baked apples, autumn dessert, spiced apple dessert