Apple & Blueberry Pandowdy

Andy Anderson !


I love making a good pandowdy; however, I love eating them more. This pandowdy is a combination of apples and blueberries, but you could use a combination of just about any good fruits. The top crust is totally rustic, and just makes for an excellent presentation.

In addition, a pandowdy does not have a bottom crust, so it’s typically spooned into a bowl while still warm, and served with some nice vanilla ice cream… YUMMY.

So, you ready… let’s get into the kitchen.

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20 Min
55 Min



2 oz
slivered almonds
1/4 c
sugar, i use turbinado, but regular granulated will do just fine.
1 & 1/4 c
flour, all-purpose variety
1/4 tsp
salt, kosher variety
6 Tbsp
sweet butter, unsalted
3-5 Tbsp
filtered water
1 large
egg, beaten


2 Tbsp
flour, all-purpose variety
3 large
tart apples, like a granny smith
2/3 c
granulated sugar
2 Tbsp
fresh lemon juice
3 Tbsp
sweet butter, unsalted
1/2 tsp
ground cinnamon
1/4 tsp
salt, kosher variety
12 oz
fresh blueberries


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2Gather your ingredients.

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3Place the almonds and sugar into a food processor, fitted with an S-blade.

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4Using 1-second pulses, pulse until finely ground.

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5Chef’s Note: There is a fine line between finely ground, and making peanut butter. If you use 1-second pulses, you’re controlling the process. I you just turn the food processor on and let it grind away, you are probably going to wind up with almond butter.

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6Add the flour, and salt.

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7Pulse the mixture to combine.

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8Take the cubed and chilled butter, and drop into the bowl of the food processor.

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9Give the mixture several 1-second pulses until the butter is reduced to pea-sized bits.

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10Add the ice water, one tablespoon at a time, and pulse each time, until the mixture comes together.

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11Chef’s Note: Depending on the flour, the humidity, and other factors, the dough might come together after 3 tablespoons of water… 5 tablespoons of water, or even more. You don’t want it sticky, you just want it to come together.

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12Shape the dough into a flattened round.

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13Chef’s Note: Knead the dough on a lightly floured surface, to incorporate any dry ingredients.

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14Cover in cling film, and place in the refrigerator for a minimum of 1 hour.

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16Gather your ingredients.

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17Peel the apples, and then cut into 1/2-inch pieces.

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18Add them to a bowl, and toss with the sugar and the lemon juice.

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19Add the butter to a large skillet, over medium to medium-high heat.

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20When the foaming subsides add the apples.

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21Stir until they become slightly softened, about 8 to 10 minutes.

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22Add the flour, cinnamon, and salt.

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23Stir the mixture until the liquid begins to thicken, about 2 minutes.

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24Remove the skillet from the heat, and fold in the berries.

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25Allow the mixture to completely cool before proceeding.

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26While the filling is cooling, remove the dough from the refrigerator.

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27Roll out on a lightly floured surface until 1/4 inch in thickness.

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28Cut into squares of varying sizes, about 2 to 3 inches.

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29Add the cooled filling to a pie pan of your choice.

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30Place a rack in the middle position, and preheat the oven to 425f (168c).

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31Arrange the dough squares in a random arrangement over the top.

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32Chef’s Note: Leave some space between the squares to allow steam to escape.

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33Beat the egg.

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34Brush the egg mixture over the crust.

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35Sprinkle a bit of sugar over the top (optional).

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36Place the pandowdy in the preheated oven and bake for 25 minutes.

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37Reduce the temperature to 325f (128c)

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38Bake for an additional 35 minutes, until the filling is bubbly.

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39Chef’s Note: If it looks like the crust is getting too brown, shield the top with a piece of foil.

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40Remove from oven and serve warm… maybe with some nice vanilla ice cream. Enjoy.

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41Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Vegetarian, Low Sodium, Soy Free