Martha Stewart Apple Pandowdy

Martha Stewart apple pandowdy turns tart Granny Smith apples, brown sugar and buttery pastry squares into a bubbling, flaky baked dessert in 3 hours 20 minutes. Try this easy dessert for Thanksgiving or a cozy fall dinner, since it's make-ahead friendly and wonderful with a scoop of vanilla ice cream.

Press the baked pastry squares gently into the apples with the back of a spatula as soon as it comes out of the oven. Skip that and the crust stays dry on top while the juices never soak into it.

Martha cuts the dough into small squares and overlaps them in a patchwork instead of laying down one whole crust. That gives you lots of crisp, flaky edges on top and soft, juicy dough where the squares sink into the fruit.

Martha Stewart Apple Pandowdy

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Medium

Servings

8

servings

Prep time

35

minutes

Cooking time

1

hour 

15

minutes

Calories

430

kcal

Chunky apple wedges bake under a patchwork of buttery pastry squares until the edges turn crisp and golden. Pressing the crust into the juices at the end leaves part of it crackly and part of it soft and saucy.

Ingredients

• 1 1/4 cups unbleached all-purpose flour, plus more for dusting
  

• 1 1/2 teaspoons granulated sugar
  

• 3/4 teaspoon kosher salt
  

• 1 stick (½ cup) cold unsalted butter, cut into small pieces
  

• 3 to 4 tablespoons ice-cold water
  

• 3 1/2 pounds tart, firm baking apples, such as Granny Smith or Northern Spy
  

• 2 tablespoons fresh lemon juice (from 1 lemon)
  

• 2/3 cup packed light-brown sugar
  

• 1/4 cup unbleached all-purpose flour
  

• 1 teaspoon ground cinnamon
  

• 1 teaspoon ground ginger
  

• 1/2 teaspoon freshly grated nutmeg
  

• 6 tablespoons unsalted butter, melted
  

• 1 1/2 tablespoons granulated sugar
  

• Vanilla ice cream, for serving (optional)
  

Directions

• Make the dough: Pulse 1 1/4 cups flour, 1 1/2 teaspoons granulated sugar and 3/4 teaspoon kosher salt in a food processor, then add the cold butter. Pulse until it looks like coarse meal with some pea-size pieces left.
• Add the water: Drizzle 3 tablespoons ice-cold water over the mixture and pulse a few times. Add more water 1 tablespoon at a time until the dough holds together when pinched.
• Chill the dough: Shape the dough into an 8-inch square and wrap it in plastic. Refrigerate it for at least 1 hour and up to overnight.
• Cut the squares: Roll the dough out 1/4 inch thick on a lightly floured surface. Cut about 20 squares, 1 to 1 1/2 inches each, then set them on a parchment-lined baking sheet and chill while you make the filling.
• Prep the apples: Preheat the oven to 425 degrees, then peel, quarter and core 3 1/2 pounds of apples. Cut them into 1/2-inch-thick wedges.
• Season the filling: Toss the apples in a large bowl with 2 tablespoons lemon juice, 2/3 cup brown sugar, 1/4 cup flour, 1 teaspoon cinnamon, 1 teaspoon ginger and 1/2 teaspoon nutmeg. Spread them in a shallow 2-quart baking dish, then drizzle with 4 tablespoons melted butter.
• Top with pastry: Arrange the dough squares over the apples in a patchwork, overlapping them so the fruit is almost fully covered. Brush the squares with the remaining 2 tablespoons melted butter and sprinkle with 1 1/2 tablespoons granulated sugar.
• Bake in two stages: Bake for about 30 minutes, until the edges begin to brown. Then reduce the oven to 350 degrees and bake 40 to 45 minutes more, until the crust is flaky and golden and the juices bubble in the center.
• Press and cool: Use the back of a metal spatula to press the dough down so it sits slightly submerged in the apples. Let it cool at least 30 minutes, then serve with vanilla ice cream if you like.

Tools for this recipe

• Cuisinart 14-cup food processor, J.K. Adams French rolling pin, Reynolds unbleached parchment paper, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

What apples work best for apple pandowdy?

Tart, firm baking apples like Granny Smith or Northern Spy are the best choice here. They hold their shape through more than an hour of baking, and their tartness balances the brown sugar.

Can I make the dough ahead of time?

Yes, the dough can chill in the fridge overnight, which makes this an easy recipe to split over two days. Cut the squares just before assembling so they are cold when they hit the apples.

How should I store leftover apple pandowdy?

Cover the dish and keep it in the fridge for up to 3 days. Rewarm single portions in a 350 degree oven for about 10 minutes so the pastry crisps up a bit again.

What is the difference between a pandowdy and a cobbler?

A pandowdy has its crust cut into pieces and pressed into the fruit. A cobbler usually has a biscuit-style topping that stays on top. That pressing is what "dowdies" the dessert.

Why are my pastry squares not browning?

Most often the dough got too warm before baking, or the oven was not fully preheated to 425 degrees. Keep the squares chilled until you arrange them and let the oven come all the way up to temperature first.