Are you ready to embark on a culinary adventure with a twist on a classic dessert? Have you ever tried a delicious Pandowdy recipe?
Dive into this divine Apple and Cheddar Pandowdy recipe—a harmonious blend of sweet and savory that promises
to captivate your taste buds and elevate your baking repertoire!
crowned with a flaky, buttery crust speckled with pockets of sharp cheddar cheese. The pandowdy, a less
formal relative of the traditional apple pie, brings a rustic charm to the table. Perfect for any occasion,
it can be served up as an impressive finale to a family dinner or a cozy treat on a lazy Sunday afternoon.
Let’s not forget how a scoop of ice cream or a dollop of whipped cream can turn this dish into an irresistible
indulgence. We’ll cover essential tips to ensure your dessert is a showstopper every time.
- Servings: 8
- Prep Time: 30 minutes
- Cook Time: 50-55 minutes
- Total Time: 1 hour 20-25 minutes
- Difficulty: Intermediate
Ingredients
For the Crust:
- 2 1/2 cups (313g / 11oz) all-purpose flour
- 1 tablespoon (12.5g / 0.4oz) granulated sugar
- 3/4 teaspoon (4g / 0.14oz) salt
- 1 cup (2 sticks / 226g / 8oz) unsalted butter, cold and cubed
- 1/2 cup (50g / 1.8oz) grated cheddar cheese
- 1/2 cup (120ml / 4 fl oz) buttermilk
For the Filling:
- 6-7 apples (Fuji, Honeycrisp, and Granny Smith), chopped
- Generous amount of brown sugar
- Spices such as cinnamon and nutmeg to taste
- A sprinkle of all-purpose flour
- Fresh lemon juice for brightness
- Butter for dotting
Instructions
Making the Crust:
- Start by combining the flour, sugar, and salt in a medium bowl.
- Add in the cold, cubed butter, integrating with your fingertips or a pastry blender until pea-sized crumbles form.
- Mix in the grated cheddar cheese for a touch of savory goodness.
- Form a well for the buttermilk, stirring gently with a fork to bring the dough together. Don’t worry if it looks shaggy—that’s perfect!
- Once combined, wrap your dough in cling film and refrigerate for at least 1 hour, or better yet, overnight. If left overnight, give it a 5-minute rest at room temperature before rolling it out.
Making the Filling:
- Thoroughly combine your chopped apples, brown sugar, spices, a bit of flour, and a splash of lemon juice in a large mixing bowl.
- Transfer the apple mix into a greased 9 or 10-inch cast-iron skillet or dish, and dot with bits of butter.
Assembling and Baking the Pandowdy:
- Roll out the dough on a floured surface until it’s 1/4-inch thick and bigger than your skillet or dish by an inch all around.
- Now, slice the dough into strips 2 to 3 inches wide.
- Criss-cross these strips over your apple filling, overlap them slightly, and tuck the ends snugly in.
- Refrigerate the pie to firm up the crust, just for a few short minutes.
- Preheat your oven to 425 degrees F (220 degrees C).
- Brush the top with beaten egg, sprinkle coarse sugar, then bake for 20 minutes. Drop the oven temperature to 375 degrees F (190 degrees C) and continue to bake for an additional 30-35 minutes. Once golden and bubbly, it’s done!
Notes and Tips
Tips for Success:
- Keep your butter and buttermilk cold for the flakiest crust.
- Rolling the dough too thin? No worries, patch any tears with extra dough. Imperfections add charm!
- For extra decadence, serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Calories: 527 | Protein: 7g | Carbs: 64g | Fat: 28g (based on 8 servings)
Frequently Asked Questions
Can I use gluten-free flour for this recipe?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Check the package for specific substitution ratios.
What types of apples are best for a pandowdy?
For the ideal balance of tartness and sweetness, use a mix of Fuji, Honeycrisp, and Granny Smith apples.
Can I make the pandowdy crust ahead of time?
Absolutely! Prepare the crust a day in advance and keep it chilled in the fridge for an easier assembly.
How do I store leftover pandowdy?
Wrap it up and store in the refrigerator for up to 4 days. Reheat gently before serving for the best taste and texture.
Is it possible to freeze the pandowdy?
Yes, you can freeze the baked pandowdy. Cool completely, then wrap tightly to freeze. Thaw in the fridge before reheating.