In pandowdy, a spiced fruit filling is topped with mounds of biscuit dough and then baked, similar to cobblers. Traditionally made with apples, this version of the dessert features pears; dried cranberries add a tart note. The name is believed to refer to its rather old-fashioned appearance.

Martha Stewart Living, November 2002


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees. Make the filling: Peel and core pears, and chop into 1/2-inch pieces. Place in a large bowl, and add dried cranberries, brown sugar, salt, pistachios, coconut, brandy, if using, and clove; toss until thoroughly combined. Transfer to a 2-quart pyrex or ceramic baking dish. Dot top with butter.

  • Remove dough squares from refrigerator; place on top of filling so that they are slightly overlapping, leaving some filling uncovered. In a small bowl, whisk together the egg and cream; brush over dough. Sprinkle with granulated sugar.

  • Bake until crust is golden and filling is bubbling, 30 to 35 minutes. Remove from oven, and push crust partly down into fruit mixture. Serve warm.


Reviews (1)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
Yum!! I made this a few christmas' ago and my family fell in love with it. They ask for it every year. It's a new tradition. Thanks Martha.