Apple Pandowdy is a classic American dessert. Spiced apples are topped with rustic puff pastry and drizzled with melted butter, with a crunchy sugar crust.
Prep Time 15minutes
Cook Time 55minutes
Total Time 1hour10minutes
2 ½poundsgranny smith applespeeled, cored, and sliced into ½" wedges
2tablespoonsall purpose flour
1tablespoonturbinado sugaror granulated sugar
Preheat oven to 375 degrees. Lightly grease a shallow 2 to 2.5 quart baking dish (like a 7x11 dish) and set aside.
In a large bowl, add sliced apples, brown sugar, flour, lemon juice, lemon zest, vanilla extract, cinnamon, and allspice. Toss to evenly coat apple slices. Pour apple filling into prepared baking dish and spread into an even layer. Set aside.
Roll out puff pastry into a 12 inch square. Slice into pieces (about 2 inch squares), then scatter on top of your apple pie filling, overlapping slightly and leaving gaps to show filling.
Drizzle melted butter over puff pastry, then sprinkle with turbinado sugar.
Bake for 55-65 minutes, or until apples in the center of the dish can be pierced through easily with a fork. Baking time will depend on thickness and type of apples used. Puff pastry should be golden brown across the top.
While still warm, use the back of a spoon to gently press puff pastry down into filling, allowing it to soak up some of the juices.
Serve warm, optionally with a scoop of vanilla ice cream.
Lemon zest and juice = one medium sized lemon
Puff pastry can be substituted with pie crust instead.
Granny smith, honeycrisp, or golden delicious apples are ideal for baking.
Any leftovers will keep for up to two days, sealed with foil or fitted lid, at room temperature.
A shallow, 2 quart baking dish is best for this recipe. I used a 7 x 11 inch pyrex glass baking dish.