Old Fashioned Apple-Raspberry Pandowdy
The Old Fashioned Apple-Raspberry Pandowdy is a rustic dessert that marries the comforting warmth of baked apples with the bright tang of raspberries. In just 20 minutes of prep and a little over an hour in the oven, this dish transforms into a cozy, crowd-pleasing treat.
Ingredients
Fruit Mixture
- 6 or 7 large granny smith apples about 3lbs/1360g
- 1 cup raspberries 5oz/142 grams
- 2 tablespoons lemon juice
- ¾ cup dark brown sugar 4 ½oz/128g
- ¼ cup all-purpose flour 1 ¼oz/35g
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 6 tablespoons butter 3oz/85g, softened
Topping
- 1 recipe pie crust
- Egg wash
- Granulated sugar for sprinkling
Instructions
- Preheat the oven to 425°F (220°C).
- Peel, core, and cut the apples into ½-inch (12mm) thick slices and place in a large mixing bowl.
- To the bowl add the raspberries, lemon juice, brown sugar, flour, cinnamon, and salt and mix together.
- Pour the mixed fruit into a medium 2-quart (2 liter) baking dish.
- Dab pieces of the butter over the surface of the fruit.
- On a floured surface, roll out the pie crust and cut into 1 ½ inch circles or squares and place on top of the fruit, overlapping slightly.
- Brush with the egg wash, sprinkle with the sugar, place on a baking sheet and bake for about 30 minutes.
- Reduce the oven temperature to 350F (180°C) and continue baking for 40-45 minutes, until the pastry is golden brown and the juices are bubbling thickly.
- Let cool for 30 minutes before serving with vanilla ice cream or homemade whipped cream. Store leftovers, covered, at room temperature for up to 2 days.
- * You can also melt the butter, or brown the butter and pour it over the prepared fruit mix.
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