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Honeycrisp Apple Pandowdy | halfbakedharvest.com @hbharvest

I have been hinting about this recipe all week, and I’m pretty excited to finally be sharing this honeycrisp apple pandowdy with you all today.

I’m sure you guys have noticed, but I have definitely switched into full-on fall mode. Don’t hate me, but I am loving creating these cozier recipes and using up all the perfectly sweet September apples.

I feel like this is OKAY. I mean, fall officially starts a week from today, so really I am just preparing you guys with all the delicious recipes…

You can thank me later when you’re baking up this pandowdy, smelling it’s amazingness as it bakes, and then enjoying every last warm, gooey bite. Yes, this apple pie is that good.

Honeycrisp Apple Pandowdy | halfbakedharvest.com @hbharvest

For those of you who don’t know what a pandowdy is, let me tell you. To make this real simple and clear, it’s an apple pie, baked in a skillet with cut up pieces of dough overtop of the apples, instead of one whole pie crust. The idea is that the dough sinks into the apples while baking, and in turn becomes very “doughy”. Think of this as an apple pie, but with a lot more of a “caramel” like sauce and a crust that is beyond perfect.

It. Is. Incredible.

The recipe starts off by browning the butter…that right there tells you things are going to be good. From there, you’ll toss in plenty of honeycrisp apples, brown sugar, maple, cinnamon, and all the apple pie essential spices. Then pour in some apple cider and top the pie with a layer of buttery, flakey pastry dough.

It’s traditional to use regular pie dough, but I am currently having a serious moment with puff pasty. It’s pretty much the best thing ever. Also? The only thing I need to do to prep it is remove it from the freezer and thaw it out. Yup, this is totally my kind of pastry making.

The key to a pandowdy though? Cutting the pastry into large pieces instead of leaving it whole. The caramel like sauce slowly seeps up and over some of the pastry, which in turn causes parts of the pastry to caramelize, while other parts remain softer and “doughier”.

The final step of this recipe is to spoon cream over top of the pandowdy just before it’s done baking. This creates more of a custard like pie and makes this recipe better than any other pandowdy. I was inspired to do this after seeing this Instagram photo. Once I saw that custard like cream sitting on top, I was sold.

The directions might sound kind of odd, and you might even be a little confused, but just follow them (even if you wonder if you’re not doing something right) and all will be good.

My only tip? You might need to cover the pandowdy with foil towards the end of baking to prevent the pastry from burning. You want the top of the pandowdy to get pretty dark golden brown, but during the last fifteen minutes I found I needed to cover mine to stop it from turning black all over. Just be sure to keep an eye on it while baking!

Honeycrisp Apple Pandowdy | halfbakedharvest.com @hbharvest

Honeycrisp Apple Pandowdy | halfbakedharvest.com @hbharvest Honeycrisp Apple Pandowdy | halfbakedharvest.com @hbharvest

When the pandowdy comes out of the oven, the sauce will be bubbling up over the crust and its smell is going to make you want to dig right in…and you should!

This pie is meant to be eaten warm with a big scoop of vanilla ice cream…oh, and be sure to spoon the sauce left in the skillet over top…so good! Honestly, I’m not sure many apple pies can beat this one (okay…except the apple pie I have in the HBH cookbook) and I could not think of a better way to be ending the week than with this recipe.

Honeycrisp Apple Pandowdy | halfbakedharvest.com @hbharvest

And speaking of this week!? Man, what an unforgettable week it’s been. I launched my very first cookbook and you all were so incredibly kind. You guys made my year with your support and kind words. I know I’ve said this quite a bit now, but thank you all so very much!

Hoping that this pandowdy can serve as the perfect Friday treat!

I also hope your weekend plans include apple picking…because this pandowdy needs to be on your baking list for Saturday or Sunday. Again it’s really just an ooey, gooey, custardy apple pie…

Honeycrisp Apple Pandowdy | halfbakedharvest.com @hbharvest

Honeycrisp Apple Pandowdy | halfbakedharvest.com @hbharvest

Honeycrisp Apple Pandowdy

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Calories Per Serving: 473 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Instructions

  • 1. Preheat the oven to 425 degrees F. 
    2. Melt the butter in a 10-inch skillet over medium heat and cook until lightly browned. Remove from the heat. 
    3. In a large bowl, combine the apples, brown sugar, flour, maple syrup, vanilla, lemon juice, cinnamon, ginger, nutmeg, salt, and apple cider. Pour the mixture into the skillet with the butter and toss to evenly coat. 
    4. Place the pastry over the apples and press down gently to secure, tucking the sides of the pastry under the apples as best you can. Brush with the beaten egg and sprinkle with coarse sugar. Place the skillet on a baking sheet and bake for 20 minutes. Remove from the oven. Using a sharp knife, cut the pastry into large squares to create the "pandowdy". 
    4. Reduce the oven temp to 350. Return the skillet to the oven and continue baking for another 20 minutes, or until the sauce is bubbling up through the cracks of the pastry. If needed cover the top with foil to prevent burning. Spoon the heavy cream over top and then return to the oven for another 10 minutes to "set" the cream. The pastry will turn a dark golden brown. 
    5. Using a spoon, press the pastry down into warm juices, but don’t submerge. Serve warm with ice cream. ENJOY!

Notes

*Inspired by the panadowdy scene here and here.
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Honeycrisp Apple Pandowdy | halfbakedharvest.com @hbharvest

Nothing beats this pandowdy, especially on a late September, cozy weekend in!

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Comments

    1. Hi Rebecca! I mean 4 1/2 pounds. It should be around 4-5 cups of sliced apples. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  1. Well, this looks amazing. Can you give me an estimate of how many apples (or how many cups of apples) equals 4.5 lbs? I’m going apple picking next weekend and can’t wait to try this recipe!

    1. HI! I use 5-6 medium size apples! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  2. Really good! Made for movie night last night. Nightmare before Christmas movie, & only thing we did different was scoop pumpkin pie ice cream cause the pumpkin king from movie lol. All kids loved this , super easy to make. Beautiful presentation! It does thicken up a bit if you let it sit to cool a little. But the sauce mixed with the ice cream mixed with the puff pastry…OMG!!!

  3. Impressive work! I really like the information that you have posted here. I really impressed to read the information that you have posted. Keep it up.

  4. I made this after seeing it on your Instagram I ran right to the store. I had the same issue as preciously mentioned. The dish tasted great but was way too juicy. Any recommendations on adjusting so the filling is more pie like? More flour?

    1. Hey Laura! Thanks so much for giving this a try! Pandowdy’s are supposed to be juicy. it’s what make them different from a traditional apple pie. That said, adding 1-2 tablespoons more flour should thicken it, but make sure to really toss the apple with the flour. I don’t want you to get any floury taste in your pie! Hope this helps and please let me know if you have any other questions. Happy to help!

      Thanks so much, Tieghan

  5. Our honey crisp aren’t ready yet. I used Macintosh and Paula Red (it’s what I had). This is one of easiest and best apple desserts I have made. I even posted on instagram and yes I did #halfbakeharvest

    1. Hi! Just make this in a large 10 inch pie plate or even a 9×13 inch baking dish. Hope that helps and let me know if you have other questions. Enjoy!

  6. I made this last night. It. Was. Amazing. I didn’t have enough apples left from the orchard so I subbed in some dried figs and a handful of raisins. Superb!! Can’t wait to make it again. Thank you!

  7. I have a confession – I’m scared of cast iron. The seasoning, the cleaning, etc. I noticed you use yours a lot. Any tips for a newbie? Happy bday and thanks!

    1. Hey Lori! DO NOT be afraid it is SO easy, Use the pan once and you will love it. The more you use it, the better it becomes. If you have specific questions, let me know. Happy to help! 🙂

  8. Umm…yum! This looks amazingly delicious! The crispiness of the puff pastry and softness of the apples along with the cinnamon and ginger is making my mouth water! I will have to make this Sunday.

  9. I made the apple pandowdy tonight for my son and his family. I t looked and tasted amazing. The only problem I had was that it was far too juicy. We did eat it quite hot, maybe should have let it cool a bit. Next time and there will be a next time I may add 2 tbsp. flour. Great idea!

    1. It makes me so happy to hear that you loved this! Sorry about the juiciness but I hope it turns out great next time ? Thanks Bonnie!