Pennsylvania Dutch Apple Pandowdy
Prep time
Cook time
Total time
Pennsylvania Dutch Apple Pan Dowdy is a very old recipe dating back to colonial times. Mid-way through baking, the crust is pressed down into the pie, making it wet with juices.
Recipe type: dessert
Cuisine: American
Serves: 8
Apple Pandowdy Ingredients
  • 6 apples, peeled, cored (Use Gala or a mix with some granny smith)
  • 1 tablespoon high quality cinnamon (use less if you like) (order here)
  • dash freshly ground nutmeg (order here)
  • ¼ cup maple syrup (order here)
  • 2 tablespoons unsalted butter (order here)
Pie Dough
Apple Pandowdy
  1. Slice apple thins. Mix with cinnamon, nutmeg, lemon juice.Allow to sit at least 30 minutes. Do not drain off juices.
  2. Roll out pie dough onto floured parchment paper. Place in refrigerator for 15 minutes.
  3. Put in baking pan in a shallow layer, about two inches.
  4. Top with two tablespoons of butter, in small pieces.
  5. Take out pie dough.Cut pie dough into squares. Place on top of apples.
  6. Brush with milk. Sprinkle raw sugar or cinnamon sugar.
  7. Bake at 400 degrees for 20 minutes.
  8. Take out of oven, press pie dough into the juices of the apples.
  9. Put back into oven for 15-20 more minutes.
Pie Dough Recipe Instructions
  1. Cut butter into cubes. Freeze for 15 minutes.
  2. Mix flour, sugar, salt together in food processor.
  3. Add butter, Pulse for 10 seconds.
  4. Add water, using just enough until a dough is formed.
  5. Put into plastic bag. Refrigerate for 30 minutes.
Recipe by Spinach Tiger at