Apple-Raspberry Pandowdy

Pandowdy is an old-time take on apple pie. author: Gemma Stafford source:


  • 6 or 7 large (about 3lbs/1360g) granny smith apples

  • 1 cup (5oz/142 grams) raspberries

  • 2 tablespoons lemon juice

  • ¾ cup (4 ½oz/128g) dark brown sugar

  • ¼ cup (1 ¼oz/35g) all-purpose flour

  • ½ teaspoon cinnamon

  • ¼ teaspoon salt

  • 6 tablespoons (3oz/85g) butter, (softened)

  • 1 recipe pie crust

  • Egg wash

  • Granulated sugar ((for sprinkling))


  • 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 fruit into a medium 2-quart (2 liter) baking dish.

  • 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.