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

How to Make Apple & Blueberry Pandowdy


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

Printable Recipe Card

About Apple & Blueberry Pandowdy

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