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Apple Or Pear Pandowdy

  • 30m Prep Time
  • 1h 0mCook Time
  • 1h Ready In

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  • Cuisine : American
  • Course : Dessert

6 to 8 servings This is best served warm on the day it’s made. Position a rack in the lower third of the oven. Preheat the oven to 400°F. Have ready an unbuttered 8-inch square baking dish.

Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1
    • 2 ½ cups (315g) all-purpose flour
    • (1 teaspoon sugar, for sweet pies)
    • ½ teaspoon salt
    • 2 sticks (8 oz or 225g) cold unsalted butter, cut into cubes
    • 6 tablespoons (90g) ice water mixed with 1 tablespoon distilled white or cider vinegar
    • 1 to 3 teaspoons ice water
    Sub-recipe steps
    1. Whisk together in a medium bowl or pulse briefly in a food processor: 2 ½ cups (315g) all-purpose flour; (1 teaspoon sugar, for sweet pies); ½ teaspoon salt
    2. Add: 2 sticks (8 oz or 225g) cold unsalted butter, cut into cubes
    3. If mixing the dough by hand, work in the butter, flattening the pieces between your fingers until they are roughly pea-sized or a little larger with some larger, flattened pieces. If using a food processor, add all the fat at once and pulse until the butter pieces are mostly pea-sized. Sprinkle the dough with: 6 tablespoons (90g) ice water mixed with 1 tablespoon distilled white or cider vinegar
    4. Blend the water gently into the dough with a silicone spatula or pulse until it just holds together. If the dough is still dry and crumbly, add: 1 to 3 teaspoons ice water
    5. The dough should not be wet or sticky but should hold together when squeezed. Divide the dough in half, shape each into a disk, and roll out immediately as directed in Rolling Pie Dough, or wrap in plastic wrap and refrigerate for at least 30 minutes or up to 3 days. Prepare as directed in Lining a Pie or Tart Pan with Dough. To fill and bake, see individual recipes. For a baked shell, see About Blind Baking Crusts.
  • 2 pounds (910g) apples or ripe pears
  • ½ cup maple syrup (155g), molasses (170g), packed brown sugar (115g), or white sugar (100g)
  • 2 tablespoons (15g) cornstarch or 3 tablespoons (25g) all-purpose flour
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon grated or ground nutmeg
  • ¼ teaspoon salt
  • ⅛ teaspoon ground allspice
  • 2 tablespoons unsalted butter, cut into small pieces

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 1 ½ recipe All-Butter Pie or Pastry Dough, or Basic Pie or Pastry Dough
  • 2 pounds (910g) apples or ripe pears
  • ½ cup maple syrup (155g), molasses (170g), packed brown sugar (115g), or white sugar (100g)
  • 2 tablespoons (15g) cornstarch or 3 tablespoons (25g) all-purpose flour
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon grated or ground nutmeg
  • ¼ teaspoon salt
  • ⅛ teaspoon ground allspice
  • 2 tablespoons unsalted butter, cut into small pieces

Let's Cook

  1. Step 1.

    Prepare: ½ recipe All-Butter Pie or Pastry Dough, or Basic Pie or Pastry Dough

  2. Step 2.

    On a lightly floured surface, roll the dough into a 9-inch square. Place on a cookie sheet and refrigerate while you prepare the filling.

  3. Step 3.

    Peel, core, and cut into ¼-inch-thick slices: 2 pounds (910g) apples or ripe pears

  4. Step 4.

    Combine the fruit in a large bowl with: ½ cup maple syrup (155g), molasses (170g), packed brown sugar (115g), or white sugar (100g); 2 tablespoons (15g) cornstarch or 3 tablespoons (25g) all-purpose flour; ½ teaspoon ground cinnamon; ¼ teaspoon grated or ground nutmeg; ¼ teaspoon salt; ⅛ teaspoon ground allspice

  5. Step 5.

    Spread the fruit mixture evenly in the baking dish. Dot with: 2 tablespoons unsalted butter, cut into small pieces

  6. Step 6.

    Remove the dough from the refrigerator and let stand for a few minutes, until pliable, then arrange the dough over the top of the apples. Tuck the edges of the dough into the dish. Bake until the top has browned lightly, about 30 minutes. Remove the dish from the oven and reduce the oven temperature to 350°F.

  7. Step 7.

    With a knife, score the crust into 2-inch squares. Baste the crust squares by tilting the pan and spooning the juices over them; or submerge the squares in the juices with the back of a spoon. Return the dish to the oven and bake until the fruit is tender when pierced with a skewer, the filling has thickened slightly, and the crust is golden brown, about 30 minutes more. Let cool for 15 minutes before serving.

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