Description
Apple Pan Dowdy is a comforting, rustic apple dessert featuring tender spiced apples baked under a golden double pie crust. This traditional treat combines the sweetness of maple syrup and brown sugar with warm cinnamon and apple pie spices, baked in a cast iron skillet for a deliciously caramelized edge and a signature dowdy crust that is pressed into the bubbling filling to create a beautiful glaze. Perfect served warm with a scoop of ice cream, this recipe yields 8 generous servings and captures the essence of classic American fall flavors.
Ingredients
Scale
For the Apple Filling
- 8 Honeycrisp or Granny Smith apples, peeled, cored, and sliced ¼-inch thick
- ½ cup 100% pure maple syrup (156ml)
- â…” cup light brown sugar, packed (140g)
- 1 ounce lemon juice
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon speculaas or apple pie spice
- ¼ teaspoon salt
- ¼ cup salted butter (57g), cut into small cubes
For the Crust and Topping
- 1 (16 oz.) box Pillsbury refrigerated pie crusts (2 crusts)
- 2 tablespoons milk
- 2 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 425°F (218°C) to ensure it is hot enough for a nicely browned crust and bubbling filling.
- Prepare Apples: Peel, core, and slice the apples into ¼-inch thick slices. Place them in a large mixing bowl.
- Toss with Sugar and Spices: Add brown sugar, maple syrup, lemon juice, cornstarch, vanilla extract, cinnamon, speculaas or apple pie spice, and salt to the apples. Toss everything well to evenly coat the slices with the flavorful mixture.
- Transfer to Skillet: Pour the coated apple mixture into a 10-inch cast iron skillet. If using an 8-inch skillet, reduce the apple quantity by one for the best fit.
- Add Butter: Dot the top of the apples with the small cubes of salted butter for richness and caramelization during baking.
- Top with Pie Crust: Place one refrigerated pie crust over the apples and gently press the edges into the skillet to seal slightly.
- Brush with Milk: Brush the crust surface with 1 tablespoon of milk to help the sugar adhere and promote browning.
- Sprinkle Cinnamon Sugar: In a small bowl, mix granulated sugar with cinnamon. Sprinkle half of this over the crust, then place the second pie crust on top and repeat the brushing and sprinkling process.
- Cut Slits in Crust: Cut six slits around the center of the top crust to allow steam to escape during baking.
- Bake: Bake the pan dowdy for 35 to 40 minutes until the filling bubbles around the edges and the crust turns golden brown. Check at 30 minutes to tent with foil if browning too quickly.
- Score Top Crust: When removed from the oven, use a sharp chef’s knife to slice the crust into 2-inch wide squares, cutting across the top crust horizontally and vertically.
- Press Crust into Filling: Use a spoon to gently press the crust squares down into the warm filling so the juices flow over and glaze the crust above, creating the characteristic pan dowdy style.
- Cool and Serve: Let the apple pan dowdy cool in the skillet for 2 hours to allow the juices to thicken. Serve warm in bowls topped with vanilla ice cream for a delicious dessert.
Notes
- Use firm, tart apples like Honeycrisp or Granny Smith for the best texture and flavor contrast.
- Speculaas spice or apple pie spice can be substituted according to availability; they provide traditional warm spiced notes.
- Refrigerated pie crusts simplify preparation, but homemade pie dough can be used for a more artisanal touch.
- The cast iron skillet helps achieve a beautifully caramelized edge and even cooking.
- Allowing the dessert to cool for 2 hours intensifies flavors and thickens the sauce.
- Serve with vanilla ice cream or whipped cream for an extra decadent dessert experience.
