Name: Honeycrisp Apple Pandowdy
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 4 1/2 pounds Honeycrisp apples, sliced; 1/2 cup butter, melted and lightly browned; 1/2 cup brown sugar; 2 tablespoons all-purpose flour; 1/4 cup maple syrup; 1 teaspoon vanilla extract; 1 tablespoon lemon juice; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/2 teaspoon kosher salt; 1/2 cup apple cider; 1 sheet frozen puff pastry, thawed; 1 egg, beaten (for egg wash); 1 tablespoon coarse sugar (for topping); 1/4 cup heavy cream

Why You’ll Love This Recipe

This pandowdy is the perfect blend of simplicity and indulgence. With minimal hands-on steps, it delivers a luscious, spiced apple filling soaked in buttery sauce, crowned with a crisp, golden puff pastry crust comforting and impressive all at once.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Butter, melted and lightly browned
Honeycrisp apples (about 4½ pounds), sliced
Brown sugar
All-purpose flour
Maple syrup
Vanilla extract
Lemon juice
Ground cinnamon, ginger, nutmeg, and kosher salt
Apple cider
Frozen puff pastry sheet, thawed
Egg, beaten
Coarse sugar for topping
Heavy cream

Directions

Preheat the oven to 425°F.
In a skillet, melt the butter over medium heat and cook until lightly browned. Remove from heat.
Toss the sliced apples with brown sugar, flour, maple syrup, vanilla, lemon juice, spices, salt, and apple cider; pour into the skillet and coat evenly.
Lay the thawed puff pastry over the apples, gently tucking edges beneath. Brush with beaten egg and sprinkle with coarse sugar. Bake on a sheet for 20 minutes.
Reduce oven temperature to 350°F. Score the pastry into large squares to form the signature “pandowdy,” then return to oven for ~20 minutes, covering with foil if needed to prevent over-browning.
Drizzle heavy cream over the top and bake for an additional 10 minutes until set and golden.
Press the pastry down slightly into the warm juices before serving. Best enjoyed warm especially with vanilla ice cream.

Servings and timing

The original site doesn’t specify exact servings or timing, but a typical pandowdy of this size would serve around 8. Prep: ~15 minutes (slice, toss, assemble), Bake: ~50 minutes total (20 + 20 + 10). Cooling/serving adds a bit more.

Variations

Fruit swaps: Use mixtures like Granny Smith or Pink Lady alongside Honeycrisp for balanced flavor.
Sweetener options: Swap brown sugar for maple syrup or molasses for richer caramel notes.
Crust alternatives: Use pie dough cut into squares, or leave some pastry uncovered for extra bubbling charm.
Spice customizations: Add warm spices like allspice, cloves, or a pinch of cardamom for depth.
Dairy tweaks: Brush with milk or egg wash instead of heavy cream for a lighter crust topping.

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 2 days. To reheat, warm in a low oven until just heated through to preserve crispness; or microwave briefly, though texture may soften.

FAQs

What makes a pandowdy different from a pie?

A pandowdy is a skillet-style dessert where the crust is deliberately broken or “dowdied” into the fruit to soak in juices more rustic and saucy than pie.

Can I use a different type of apple?

Absolutely! Granny Smith, Braeburn, or Pink Lady work well, either solo or mixed, for a balance of tartness and firmness.

Why use Honeycrisp apples?

Honeycrisp is renowned for its crisp texture and sweet-tart balance, which holds up beautifully in baking even though over time quality has varied.

Can I skip the puff pastry?

Sure some versions use pie crust squares or even leave the filling exposed with just a sprinkle of sugar on top.

Is it possible to prep ahead?

Yes ahead prep is feasible: slice apples and mix filling, or cut pastry into squares and chill until ready to bake.

Can I freeze assembled or baked pandowdy?

You can freeze assembled (unbaked) with pastry on top; bake directly from frozen, extending time slightly.

What’s best to serve with pandowdy?

Vanilla ice cream or crème fraîche are traditional and delightful choices for serving.

How to reheat without soggy crust?

Warm gently in the oven (around 325°F) to crisp pastry; avoid long microwave use unless convenience is priority.

Can I make it in a baking dish instead of cast-iron?

Yes a 2½ to 3-quart casserole dish works fine if you don’t have an ovenproof skillet.

Conclusion

This Honeycrisp Apple Pandowdy from Half Baked Harvest is a beautifully rustic dessert fragrant spices, tender apples, bubbling caramel-like juices, and a flaky puff pastry crust. It’s effortless but elegant, perfect for cozy evenings, fall dinners, or stylish yet approachable entertaining. Serve warm with ice cream, and let its simplicity and warmth shine.