Classic Apple Pandowdy



  • 3 pounds baking apples such as Cortland or Macoun, peeled, cored and cut into ½-inch slices

  • 1 tablespoon freshly squeezed lemon juice

  • ¼ cup sugar

  • ¼ cup molasses

  • 2 tablespoons all-purpose flour, plus more for rolling out dough

  • ½ teaspoon ground cinnamon

  • ¼ teaspoon ground ginger

  • ¼ teaspoon freshly ground black pepper

  • Pinch of salt

  • 1 tablespoon unsalted butter, cut into small pieces

  • 1/2 recipe Pate Brisee (Pie Dough)

  • 2 tablespoons heavy cream (optional), plus more for serving


  1. Preheat oven to 400 degrees. In a large bowl, combine apples and lemon juice. Toss to combine. Add sugar, molasses, flour, cinnamon, ginger, pepper, and salt. Toss to combine. Pour into a 9-inch square baking dish, and dot top with butter; set aside.

  2. On a lightly floured work surface, roll dough into a 10-inch square. Drape over apples, tucking pastry in and down around the edges. Cut a few vents in crust to allow steam to escape. If desired, brush with cream.

  3. Bake until crust is set and beginning to brown, about 40 minutes. Remove from oven, and with a spatula or a knife, cut crust into 2-inch squares. Push some of the pieces back down into the apple juices. Return to oven until juices are bubbling and the crust is golden brown and crisp, 10 to 20 minutes more. Remove from oven and let stand for 15 minutes before serving. Serve warm, drizzled with cream.

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