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Apple Pandowdy

A classic American spiced apple dessert baked under a flaky pie crust. Pressing the crust into the rich molasses juices halfway through baking creates a caramelized, rustic topping.

65 minEasyServes 6290 cal/serving

AmericanDessertOvenVegetarianNut-FreeSoy-FreeEgg-FreeAlcohol-FreeLow-SodiumPork-FreeNightshade-FreeCorn-Free

Ingredients

  • 6 cups tart apples, sliced
  • 1/2 cup brown sugar
  • 2 tbsp dark molasses
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 2 tsp lemon juice
  • 2 tbsp unsalted butter, cubed
  • 1 sheet pie crust dough

Instructions

  1. 1

    Preheat oven to 375 degrees F and grease a baking dish.

  2. 2

    Toss 6 cups sliced tart apples with 1/2 cup brown sugar, 2 tbsp dark molasses, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 2 tsp lemon juice in a large bowl.

  3. 3

    Transfer apple mixture to baking dish and scatter 2 tbsp cubed unsalted butter over top.

  4. 4

    Unroll 1 sheet pie crust dough over apples and cut small slits in the center.

  5. 5

    Bake 30 minutes, then press crust down into juices with a spoon.

  6. 6

    Bake 15 minutes until golden brown and bubbly.

Questions

Can I make Apple Pandowdy dairy-free?

Yes. The dairy in this entry is 2 tbsp unsalted butter, cubed. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

How long does Apple Pandowdy keep?

Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double Apple Pandowdy?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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