Description
Old Fashioned Cherry Pandowdy is a classic dessert featuring a luscious cherry filling topped with a flaky pie crust. This comforting baked dish combines fresh and pie cherries with warm spices, baked to golden perfection, making it perfect for sharing during any season.
Ingredients
Pie Dough
- 1 Pie dough (enough to cover a 9-inch pie plate)
Filling
- 8 ounces fresh cherries, cleaned and pitted
- 21 ounces cherry pie filling
- 2 tablespoons orange juice
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 tablespoons granulated sugar (for sprinkling on top)
Instructions
- Preheat the Oven: Heat your oven to 375 °F (190 °C) to prepare for baking the pandowdy.
- Prepare the Pie Dough: Follow your chosen pie dough recipe or use store-bought dough. Roll it out on a floured surface to about 11 inches to ensure it is large enough to cover a 9-inch pie plate. If using frozen dough, defrost it before rolling.
- Prepare the Cherries: Wash and dry the fresh cherries, then remove the pits. If cherries are large, cut them in halves for better distribution in the filling.
- Mix the Filling: In a large bowl, combine the fresh pitted cherries, cherry pie filling, cinnamon, nutmeg, and orange juice. Stir gently to blend the flavors, then transfer this mixture into a deep dish pie plate.
- Assemble the Pandowdy: Cover the cherry filling with the rolled-out pie dough. Trim the excess dough to about 1 inch beyond the pie plate’s edge. Tuck the dough inside the rim and crimp the edges to seal the crust neatly. Sprinkle 2 tablespoons of granulated sugar evenly over the pie dough surface.
- Initial Baking: Place the pie plate on a baking sheet to catch any drips and bake in the preheated oven for 30 minutes.
- Cut and Push Crust: Remove the pie from the oven and cut the crust into approximately 1-inch squares using a knife. Gently press the edges of some squares down into the filling with a spoon to allow the filling to bubble through, creating the characteristic pandowdy texture. Not all squares need to be pressed down.
- Finish Baking: Return the pie to the oven and bake for an additional 25 minutes, or until the crust is golden brown and the filling is bubbly. Watch closely to ensure the crust does not over-brown.
- Cool and Serve: Remove the pandowdy from the oven and allow it to cool for about 20 minutes before serving to let the filling set. Store any leftovers covered with foil or plastic wrap in the refrigerator for several days.
Notes
- Using a baking sheet under the pie plate helps prevent oven messes from any bubbling filling.
- You can use fresh or frozen cherries for the filling, adjusting cooking times if needed.
- Cutting and pushing down the pie crust after the first baking phase helps achieve the classic broken crust look and allows the filling to seep through.
- Letting the pandowdy cool before serving aids slicing and enhances flavor melding.
- Store leftovers covered tightly in the fridge for up to 3 days for best freshness.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
