The pandowdy came to America in the seventeenth century, with the settlers at the time. It is still known as a New England dish. Some say the charm of this dish is the way it looks disheveled and bumpy. Others enjoy the extra time to make their own crust. Another variation is to brush the top of the pastry with butter and large sugar granules, or Sugar in the Raw, to create a dish that looks more like a bakery made it. This also adds a bit of crunch and class to the dish.
Abigail Adams was one of many to have a pandowdy recipe, which can be found on the internet. Though it did not originate in America, it has long been a staple of New England fare. This dish is famous and fun for the act of “dowdie-ing,” or spearing the crust down into the dish while it is still baking. This is a fun activity for the children to do, and, as there is no wrong way to do it, it never looks the same twice. This dish is not to be confused with a cobbler or crisp. A modern twist on the pandowdy is to serve it a la mode, which of course equates to being paired with ice cream, though the literal translation is “in the fashion.”
The great thing about this recipe is that it can be mixed right in the pan in which it will cook. This dish typically is made with molasses, but other fruits may fare better with sugar or brown sugar. Other fruits that are popular pandowdies include pear, blackberry apricot, and peach. It’s an easy dish with which to be creative. If using apples, use apples that are ripe, but not past their prime, as these can be drier. A dash of apple juice or lemon juice can also assist with this.
Apple Pandowdy Recipe
Ingredients:
- Pastry Dough, enough for base and top of casserole, about ¼” thick (2 should do)
- ½ cup Sugar
- ½ cup Molasses
- 1 tsp ground Cinnamon
- ½ tsp ground Nutmeg
- ¼ tsp Salt
- 8 cups sliced, pared tart cooking apples (about 8)
- 2 Tablespoons butter
Directions:
- Heat Oven to 375
- Place pie crust in ungreased casserole, covering bottom and sides
- Place sliced apples in the pastry dish
- Dot apples with Butter
- Mix all other ingredients and pour over apples
- Cover with top layer of pie crust, fitting crust inside rim of casserole
- Cut two slits in the center of the top layer
- Bake 30 minutes.
- Remove from Oven
- Cut crust into small pieces with a knife, mixing it with the filling
- Bake another 30 minutes or until apples are tender and pieces of crust are golden
- Serve Warm
