Apple Pan Dowdy comes to the table with no pretensions or fussy expectations. It’s an apple pie with a gooier messier presentation. Here the top crust is half-submerged in the filling for a crust that’s both crunchy and sauced with a thick, caramel-like filling coating.
Dowdy is a term we don’t often hear. It means ruffled up or unkempt. With this recipe, Apple Pan Dowdy, the top pie crust is “dowdied” and messed up by breaking it up into pieces. It was a dessert seen more in the 1800s and 1900s and disappeared amongst the slew of crisps, pies, and cobblers, but it shouldn’t be lost to history!
First, the pie crusts are prepared, one added to the bottom of the baking dish. The seasoned apples are piled into the dish, followed by the baking liquid, a mixture of water, maple syrup, and butter.
The second pie crust is laid on top and crimped to the bottom crust, essentially making a pie casserole. After the Apple Pan Dowdy is baked, you cut up the top crust and filling underneath with a knife.
Then a spoon is used to press the top pie pieces into the saucy filling below.
A bit of rest time is needed; this will thicken up the juices and prevent the liquid from oozing out.
Served with a bit of whipped cream, this Apple Pan Dowdy is the perfect apple dessert you’ve yet to try!
It’s apple pie at its most comforting and casual form.
The filling mixes with the top crust, creating a saucy but crunchy mix that somehow tastes better mixed than prettily separated into isolated slices.
Apple Pan Dowdy
For the Pan Dowdy:
- 2 homemade or store bought pie crusts, defrosted
- 8 cups (about 31 ounces) apples, peeled, cored, and sliced
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup maple syrup or molasses
- 1/4 cup water
- 3 tablespoons unsalted butter, cut into small pieces
For the Topping:
- 2 tablespoons whole milk or cream
- 1 tablespoon granulated sugar
Preparation
- Preheat oven to 400°F and spray a 9x9-inch baking dish with baking spray.
- Roll 1 pie crust to fit into the bottom of the baking dish, placing it gently inside the dish. Roll the section pie crust a bit larger than the baking dish, set aside making sure the dough comes up the sides of the dish on all 4 sides.
- In a large bowl toss the sliced apples with sugar, salt, cinnamon, and nutmeg. Transfer apples in the prepared baking dish over the first pie crust.
- Whisk water and maple syrup together and pour over the apples.
- Scatter the pieces of butter on top of the apple filling. Take the reserved pie crust and gently set it over the apples, pinching and crimping to seal it to the bottom pie crust.
- Brush the milk on top of the crust and sprinkle on the sugar.
- Set the baking dish onto a foil-lined baking sheet and bake the Apple Pan Dowdy in the lowest rack in the oven at 400°F for 45 minutes. Lower the temperature to 325°F and bake for an additional 15 minutes until golden and bubbling.
- Remove from the oven and let it rest for 5 minutes.
- After 5 minutes take a knife and slash a random pattern into the top of the crust, breaking it apart into separate sections about 3 to 4 inches in size. With a fork or spoon, press the top of the broken up pieces, submerging them into the filling underneath.
- Let the Apple Pan Dowdy cool for another 5 to 10 minutes before serving. If it’s served too early, it’ll be too runny and not thickened enough. Serve with whipped cream and enjoy! Last refrigerated for up to 5 days, reheat individual servings as needed.
Recipe adapted from King Arthur Baking.