Apple & Blueberry Pandowdy

36
Andy Anderson !

By
@ThePretentiousChef

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.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
6
Prep:
20 Min
Cook:
55 Min
Method:
Bake

Ingredients

Add to Grocery List

  • THE CRUST

  • 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
  • THE FILLING

  • 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

Step-by-Step

  1. THE CRUST
  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. THE FILLING
  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.

Printable Recipe Card

About Apple & Blueberry Pandowdy

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




Show 13 Comments & Reviews

History Of Pie Recipe

History of Pie

Kitchen Crew @JustaPinch

When we think of pie we automatically think apple, pumpkin and pecan pies - but it took centuries for us to experience the pie we know today. People didn’t even...

20 Yummy Ways To Celebrate Pi Day! Recipe

20 Yummy Ways to Celebrate Pi Day!

Kitchen Crew @JustaPinch

How else would you celebrate Pi Day than with a nice slice of pie?!

Magic Crust Custard Pie Recipe

Magic Crust Custard Pie

Kitchen Crew @JustaPinch

Easy custard pie recipe that is made in the blender and magically creates a crust! Click here for the Magic Crust Custard Pie recipe!