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Thanksgiving Apple Pandowdy

Thanksgiving Apple Pandowdy
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This Thanksgiving Apple Pandowdy is a cozy, rustic dessert featuring tender baked apples infused with warm spices and topped with a flaky, buttery crust that is gently broken up during baking. Bursting with autumn flavors of cinnamon, nutmeg, and a sweet-tart balance from firm apples, it’s a nostalgic dessert perfect for the holiday season. Serve warm with ice cream or whipped cream for a comforting finish to your Thanksgiving feast.

Ingredients

Scale

For the Apple Filling

  • 6 cups firm apples (Granny Smith or Honeycrisp), peeled, cored, and sliced
  • 1 tablespoon lemon juice
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt
  • 1 teaspoon vanilla extract

For the Crust

  • 1 1/4 cups all-purpose flour (or gluten-free flour blend for gluten-free)
  • 1/4 teaspoon salt
  • 8 tablespoons (1 stick) cold unsalted butter, cut into small pieces (or coconut oil/vegan butter for vegan version)
  • 1/4 cup milk or buttermilk (or plant-based milk for vegan option)

Instructions

  1. Prepare the Apples: Peel, core, and slice the apples into even pieces. Toss them in a bowl with lemon juice, granulated sugar, brown sugar, ground cinnamon, nutmeg, a pinch of salt, and vanilla extract until evenly coated. Set aside while preparing the crust.
  2. Make the Crust Dough: In a mixing bowl, combine the flour and salt. Cut the cold butter into small pieces and work it into the flour using a pastry cutter or fingertips until the mixture resembles coarse crumbs. Gradually add the milk or buttermilk, mixing gently until just combined into a soft dough. Avoid overmixing.
  3. Assemble the Pandowdy: Transfer the spiced apples to a greased deep baking dish. Roll or pat out the dough into a rough circle large enough to cover the apples. Place the crust over the apples and gently press down with a fork or fingers to break the crust in several places; this allows the crust to be pushed into the fruit during baking, creating the characteristic pandowdy texture.
  4. Bake to Perfection: Bake in a preheated oven at 375°F (190°C) for 45 to 50 minutes, or until the apples are tender and the crust is golden brown and crisp on top. Watch carefully near the end to prevent over-browning.
  5. Cool and Serve: Let the pandowdy cool slightly so the juices thicken before serving. Enjoy warm, especially with vanilla ice cream, whipped cream, or caramel sauce.

Notes

  • Use a mix of tart and sweet apples for a richer flavor.
  • Keep butter well chilled for a flaky crust.
  • Do not overmix dough to avoid a dense crust.
  • Break the crust surface before baking to let juices bubble and prevent sogginess.
  • Use a deep baking dish to contain juices and avoid spills.

Nutrition

Keywords: apple pandowdy, thanksgiving dessert, baked apple dessert, autumn dessert, spiced apple dessert, easy fall dessert, rustic crust dessert

Find it online: https://linacorner.com/thanksgiving-apple-pandowdy/