Hi Bold Bakers!
I love summer, but for some reason, in the middle of July, I start thinking about the fall. The crisper air, the smell of leaves, apple pie. I don’t want summer to be over, but I would like to fill that apple-pie-shaped hole in my heart!
This apple-raspberry pandowdy is my answer for those fall wishes! The granny smith apples cook down into juicy bites, flavored with a touch of raspberry and cinnamon. I top it with my flaky, buttery pie crust. There’s no need to make this look beautiful. It’s a pandowdy—it’s supposed to be, well, a little dowdy.
What I love about making a pandowdy is all that delicious baked fruit doesn’t get a chance to make a pie bottom soggy—because there is no bottom! Easier to assemble and has no soggy bottom.
What Is Apple-Raspberry Pandowdy
Pandowdy is an old-time take on apple pie. Like, really old. Pandowdy was first mentioned in print back in 1805… it may be more American than apple pie!
Pandowdy is baked in a deep baking dish. The fruit is placed in first, and then bite-sized pieces of pie crust are baked on top. It’s simple to throw together and even easier to eat! Especially with a scoop of vanilla ice cream.
What You Need To Make Apple-Raspberry Pandowdy
How To Make Apple-Raspberry Pandowdy
Pandowdy is supposed to look simplistic, so don’t stress about making it look perfect! Here is how you make apple-raspberry pandowdy (and don’t forget to get the full recipe with measurements, on the page down below)::
- Preheat your oven to 425°F (220°C).
- Prepare your apples by peeling, coring, and cutting them in 1/2-inch (12mm) thick slices and place them in a large bowl.
- Add the raspberries, lemon juice, brown sugar, flour, cinnamon, and salt to the bowl and mix together.
- Pour the fruit into a medium 2-quart (2-liter) baking dish.
- On a floured surface, roll out the pie crust and cut into 1 ½ inch circles or squares. Place the pie crust on top of the fruit, letting it overlap slightly.
- Brush the pie crust with egg wash, sprinkle with sugar, and place the baking dish on a baking sheet. Bake for about 30 minutes.
- After around 30 minutes, reduce the oven’s temperature to 350F (180°C) and continue baking for another 40-45 minutes until the pastry is golden brown and the juices are bubbling thickly.
- All the pandowdy to cool for 30 minutes before serving!
Gemma’s Pro Chef Tips For Making Apple-Raspberry Pandowdy
- You can use my homemade pie crust or storebought to make the topping of the pandowdy.
- Granny Smith apples work well in this recipe. Their tartness helps balance the sweetness, and they hold their shape after baking. However, you can replace these apples with any other apple of your choice or a mix of varieties.
- If you prefer an all-apple pandowdy, replace the raspberries with one more apple.
- I use a baking sheet under pies just in case the juices of the fruit bubble up and over. It’s easier to clean than the bottom of an oven!
- If your pastry is browning too much, but the apples aren’t bubbling yet, cover the top of the pastry with some tin foil until it is finished baking.
- Serve this warm with homemade vanilla ice cream!
How Do I Store Apple-Raspberry Pandowdy?
You can store leftover apple-raspberry pandowdy covered at room temperature for up to 2 days.
Make More Pies!
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
Pandowdy is an old-time take on apple pie. Like, really old, and really delicious — so try my Apple-Raspberry Pandowdy recipe now!
Servings: 8 servings
- 6 or 7 large (about 3lbs/1360g) granny smith apples
- 1 cup (5oz/142 grams) raspberries
- 2 tablespoons lemon juice
- ¾ cup (4 ½oz/128g) dark brown sugar
- ¼ cup (1 ¼oz/35g) all-purpose flour
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 6 tablespoons (3oz/85g) butter, softened
- 1 recipe pie crust
- Egg wash
- Granulated sugar (for sprinkling)
Preheat the oven to 425°F (220°C).
Peel, core, and cut the apples into ½-inch (12mm) thick slices and place in a large mixing bowl.
To the bowl add the raspberries, lemon juice, brown sugar, flour, cinnamon, and salt and mix together.
Pour the fruit into a medium 2-quart (2 liter) baking dish.
On a floured surface, roll out the pie crust and cut into 1 ½ inch circles or squares and place on top of the fruit, overlapping slightly.
Brush with the egg wash, sprinkle with the sugar, place on a baking sheet and bake for about 30 minutes.
Reduce the oven temperature to 350F (180°C) and continue baking for 40-45 minutes, until the pastry is golden brown and the juices are bubbling thickly.
Let cool for 30 minutes before serving with vanilla ice cream or homemade whipped cream. Store leftovers, covered, at room temperature for up to 2 days.