Its the retro fall dessert it’s crucial that you make.

Because while baking up a really goodfrom-scratch apple pieis rewarding, it isnoteasy.

Serve scoops warm from the pan with vanilla ice cream for a classically American treat.

A white bowl with a serving of Apple Pandowdy topped with a scoop of vanilla ice cream

Simply Recipes / Photo by Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Priscilla Montiel

What Is a Pandowdy?

The pandowdy originated during the Colonial era, making it over 250 years old.

Its made up of a juicy fruit fillingusually applessweetened and spiced before being topped with pie crust and baked.

A crispy baked Apple Pandowdy in a black skillet, with a serving spoon scooping some of the caramel sauce at the bottom

Simply Recipes / Photo by Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Priscilla Montiel

Simple Tip!

Apple Pandowdy

This recipe was developed by Nicole Hopper.

Add the sliced apples and toss gently until evenly coated.

Sliced apples and cubed butter in a skillet for the Apple Pandowdy Recipe

Simply Recipes / Photo by Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Priscilla Montiel

Transfer the apple mixture to the prepared skillet, pouring any juices in the bowl over the top.

Dot the cubed butter over the apples.

Brush the pie crust pieces evenly with the beaten egg.

Butter brushed squares of flattened out pie dough for the Apple Pandowdy Recipe

Simply Recipes / Photo by Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Priscilla Montiel

If desired, sprinkle with turbinado sugar.

Let cool slightly, about 20 minutes, and serve warm.

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Sliced apples in a skillet topped with squares of pie dough and sprinkled with cinnamon and sugar for the Apple Pandowdy Recipe

Simply Recipes / Photo by Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Priscilla Montiel

apple pandowdy in a cast iron skillet with a serving on a plate next to it

Simply Recipes / Photo by Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Priscilla Montiel