Apple Pan Dowdy

A warm, old-fashioned apple dessert featuring a rich, buttery brown sugar filling with a pudding-like texture, topped with a hearty sour cream pastry that's broken into the filling the traditional dowdy way.

Course Desserts

Cuisine American

Prep Time 25

Cook Time 1

Chill Time & Rest Time 12 20

Total Time 13 30

Servings servings

Calories 416kcal

Author Diane Gail

Ingredients

For the crust:

1 1/4 cup all-purpose flour
1/2 cup cold butter cut in small cubes
6 tablespoons sour cream

To make the dowdy:

7 tablespoons butter separated
5 large Granny Smith apples
2 tablespoons all-purpose flour
3 tablespoons water
1/4 cup granulated sugar
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 egg

US Customary - Metric

Instructions

For the crust:

Cut the cold butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter. Stir in the sour cream just until a shaggy dough forms. Shape into a disk, wrap tightly, and refrigerate overnight.
Remove the dough from the refrigerator 30 minutes before assembling the dessert.

To make the dowdy:

Preheat the oven to 425°F (220°C). Grease a 10-inch cast iron skillet with 1 tablespoon butter.
Peel, core, and thinly slice the apples. Arrange them in the prepared skillet, mounding them slightly higher in the center.
Melt the remaining butter in a small saucepan over medium-low heat. Whisk in the flour and cook for 1 minute.
Stir in the brown sugar, granulated sugar, water, cinnamon, and nutmeg. Bring to a gentle simmer until the sugars dissolve and a smooth, loose syrup forms.
Pour the syrup evenly over the apples.
Roll the dough to ¼-inch thickness and cut into rustic pieces with a knife or cookie cutter. Scatter the pieces evenly over the apples.
Beat the egg with 1 teaspoon water and brush over the pastry. Lightly sprinkle the top with brown sugar.
Bake for 15 minutes.
Loosely cover the skillet with aluminum foil, reduce the oven temperature to 350°F (175°C), and bake for 40 to 50 minutes, or until the filling is bubbling around the edges.
Let the pan dowdy rest for 20 minutes.
Using a fork, gently break the pastry into the hot filling, pressing some pieces into the pudding-like apple filling. Serve warm.

Notes

Refrigerate the pastry dough overnight before assembling the dessert for the best texture and easier handling.
A 10-inch cast iron skillet provides the best results. If using a different baking dish, baking time may vary.
The filling will continue to thicken as the pan dowdy rests after baking.
Store leftovers covered in the refrigerator for up to 4 days.
Freeze cooled apple pan dowdy in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating in a 325°F (165°C) oven.

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