Real Recipes From Real Home Cooks ®

apple & blueberry pandowdy

a recipe by
Andy Anderson !
Wichita, KS

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.

serves 6
prep time 20 Min
cook time 55 Min
method Bake

Ingredients For apple & blueberry pandowdy

  • 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 lg
    egg, beaten
  • 2 Tbsp
    flour, all-purpose variety
  • 3 lg
    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

How To Make apple & blueberry pandowdy

  • 1
  • 2
    Gather your ingredients.
  • 3
    Place the almonds and sugar into a food processor, fitted with an S-blade.
  • 4
    Using 1-second pulses, pulse until finely ground.
  • 5
    Chef’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.
  • 6
    Add the flour, and salt.
  • 7
    Pulse the mixture to combine.
  • 8
    Take the cubed and chilled butter, and drop into the bowl of the food processor.
  • 9
    Give the mixture several 1-second pulses until the butter is reduced to pea-sized bits.
  • 10
    Add the ice water, one tablespoon at a time, and pulse each time, until the mixture comes together.
  • 11
    Chef’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.
  • 12
    Shape the dough into a flattened round.
  • 13
    Chef’s Note: Knead the dough on a lightly floured surface, to incorporate any dry ingredients.
  • 14
    Cover in cling film, and place in the refrigerator for a minimum of 1 hour.
  • 15
  • 16
    Gather your ingredients.
  • 17
    Peel the apples, and then cut into 1/2-inch pieces.
  • 18
    Add them to a bowl, and toss with the sugar and the lemon juice.
  • 19
    Add the butter to a large skillet, over medium to medium-high heat.
  • 20
    When the foaming subsides add the apples.
  • 21
    Stir until they become slightly softened, about 8 to 10 minutes.
  • 22
    Add the flour, cinnamon, and salt.
  • 23
    Stir the mixture until the liquid begins to thicken, about 2 minutes.
  • 24
    Remove the skillet from the heat, and fold in the berries.
  • 25
    Allow the mixture to completely cool before proceeding.
  • 26
    While the filling is cooling, remove the dough from the refrigerator.
  • 27
    Roll out on a lightly floured surface until 1/4 inch in thickness.
  • 28
    Cut into squares of varying sizes, about 2 to 3 inches.
  • 29
    Add the cooled filling to a pie pan of your choice.
  • 30
    Place a rack in the middle position, and preheat the oven to 425f (168c).
  • 31
    Arrange the dough squares in a random arrangement over the top.
  • 32
    Chef’s Note: Leave some space between the squares to allow steam to escape.
  • 33
    Beat the egg.
  • 34
    Brush the egg mixture over the crust.
  • 35
    Sprinkle a bit of sugar over the top (optional).
  • 36
    Place the pandowdy in the preheated oven and bake for 25 minutes.
  • 37
    Reduce the temperature to 325f (128c)
  • 38
    Bake for an additional 35 minutes, until the filling is bubbly.
  • 39
    Chef’s Note: If it looks like the crust is getting too brown, shield the top with a piece of foil.
  • 40
    Remove from oven and serve warm… maybe with some nice vanilla ice cream. Enjoy.
  • 41
    Keep the faith, and keep cooking.