A pandowdy is a fruit dessert, usually sweetened with brown sugar or molasses, that's closely related to a pie -- without the bottom crust. Its pastry top is broken with a spoon halfway through cooking so the collapsed bits soak up the juices and soften. For ours, we used brown sugar and apples and raisins laced with cardamom and allspice.
- Servings: 8
Photography: Dana Gallagher
Source: Martha Stewart Living, August 2005
- 3 pounds mixed apples, such as Rome Beauty, Empire, and Cortland, peeled, cored, and cut into 1/2-inch-thick wedges
- 1 cup golden raisins
- 1/4 cup plus 2 tablespoons packed dark-brown sugar
- 2 tablespoons all-purpose flour, plus more for work surface
- 1 tablespoon freshly squeezed lemon juice
- Pinch of ground cardamom
- Pinch of ground allspice
- Pinch of salt
- 2 tablespoons unsalted butter, cut into small pieces
- Toasted-Pecan Dough
- Heavy cream, for brushing
- Sanding sugar, for sprinkling
Preheat oven to 375 degrees. Toss together apples, raisins, brown sugar, flour, lemon juice, cardamom, allspice, and salt in a large bowl. Transfer to a 9-inch deep-dish pie plate. Dot top with butter; set aside.
Transfer dough to a lightly floured work surface. Roll out to an 11-inch round that is about 1/8 inch thick. Carefully place dough on top of apple mixture. Fold edge under itself, crimping if desired. Chill in freezer until firm, about 15 minutes.
Brush dough with cream, and sprinkle with sanding sugar. Bake until crust is set and beginning to brown, about 45 minutes. Remove from oven; gently push some of the crust into the filling using a spoon. Bake until crust is golden brown and crisp and juices are bubbling, 25 to 35 minutes more. If crust is browning too quickly, cover loosely with foil. Let cool on a wire rack 1 hour before serving.