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Pies & Tarts

Old Fashioned Apple-Raspberry Pandowdy

5 from 1 vote
Pandowdy is an old-time take on apple pie. Like, really old, and really delicious — so try my Apple-Raspberry Pandowdy recipe now!
The inside of my apple pandowdy recipe.

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Hi Bold Bakers!

I love summer, but for some reason, in the middle of July, I start thinking about the fall. The crisper air, the smell of leaves, apple pie. I don’t want summer to be over, but I would like to fill that apple-pie-shaped hole in my heart! 

This apple-raspberry pandowdy is my answer for those fall wishes! The granny smith apples cook down into juicy bites, flavored with a touch of raspberry and cinnamon. I top it with my flaky, buttery pie crust. There’s no need to make this look beautiful. It’s a pandowdy—it’s supposed to be, well, a little dowdy.

What I love about making a pandowdy is all that delicious baked fruit doesn’t get a chance to make a pie bottom soggy—because there is no bottom! Easier to assemble and has no soggy bottom. 

A close up of the topping of my apple raspberry pandowdy recipe.

What Is Apple-Raspberry Pandowdy

Pandowdy is an old-time take on apple pie. Like, really old. Pandowdy was first mentioned in print back in 1805… it may be more American than apple pie! 

Pandowdy is baked in a deep baking dish. The fruit is placed in first, and then bite-sized pieces of pie crust are baked on top. It’s simple to throw together and even easier to eat! Especially with a scoop of vanilla ice cream.

What You Need To Make Apple-Raspberry Pandowdy

A look at the apples and raspberries inside my pandowdy, next to a bowl of ice cream.

How To Make Apple-Raspberry Pandowdy

Pandowdy is supposed to look simplistic, so don’t stress about making it look perfect! Here is how you make apple-raspberry pandowdy (and don’t forget to get the full recipe with measurements, on the page down below)::

  1. Preheat your oven to 425°F (220°C).
  2. Prepare your apples by peeling, coring, and cutting them in 1/2-inch (12mm) thick slices and place them in a large bowl.
  3. Add the raspberries, lemon juice, brown sugar, flour, cinnamon, and salt to the bowl and mix together.
  4. Pour the fruit into a medium 2-quart (2-liter) baking dish.
  5. On a floured surface, roll out the pie crust and cut into 1 ½ inch circles or squares. Place the pie crust on top of the fruit, letting it overlap slightly.
  6. Brush the pie crust with egg wash, sprinkle with sugar, and place the baking dish on a baking sheet. Bake for about 30 minutes.
  7. After around 30 minutes, reduce the oven’s temperature to 350F (180°C) and continue baking for another 40-45 minutes until the pastry is golden brown and the juices are bubbling thickly. 
  8. All the pandowdy to cool for 30 minutes before serving! 

Gemma’s Pro Chef Tips For Making Apple-Raspberry Pandowdy

  • You can use my homemade pie crust or storebought to make the topping of the pandowdy.
  • Granny Smith apples work well in this recipe. Their tartness helps balance the sweetness, and they hold their shape after baking. However, you can replace these apples with any other apple of your choice or a mix of varieties. 
  • If you prefer an all-apple pandowdy, replace the raspberries with one more apple.
  • I use a baking sheet under pies just in case the juices of the fruit bubble up and over. It’s easier to clean than the bottom of an oven!
  • If your pastry is browning too much, but the apples aren’t bubbling yet, cover the top of the pastry with some tin foil until it is finished baking. 
  • Serve this warm with homemade vanilla ice cream

A serving of apple raspberry pandowdy.

How Do I Store Apple-Raspberry Pandowdy?

You can store leftover apple-raspberry pandowdy covered at room temperature for up to 2 days.

Make More Pies!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Apple-Raspberry Pandowdy Recipe

5 from 1 vote
Pandowdy is an old-time take on apple pie. Like, really old, and really delicious — so try my Apple-Raspberry Pandowdy recipe now!
Author: Gemma Stafford
Servings: 8 servings
Prep Time 20 mins
Cook Time 1 hr 15 mins
Pandowdy is an old-time take on apple pie. Like, really old, and really delicious — so try my Apple-Raspberry Pandowdy recipe now!
Author: Gemma Stafford
Servings: 8 servings


  • 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 mixed fruit into a medium 2-quart (2 liter) baking dish.
  • Dab pieces of the butter over the surface of the fruit.*
  • 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.
  • * You can also melt the butter, or brown the butter and pour it over the prepared fruit mix.

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Ann R
Ann R
5 months ago

Gemma, This is my favorite apple pie. My Gram and my mom would make this when I was growing up in Washington state. My Gram had three old unglamorous apple trees that produced old fashion unglamorous apples (nowadays heirlooms) that were only appealing for baking (what could compare to a flashy looking red delicious all looks and no taste!). We always used the old trusty 13X9 inc pyrex glass pan. No recipe even just peeled chopped up apples, sugar, cinnamon, maybe some lemon zest and juice all to what we thought looked good. Top with a pie crust and bake.… Read more »

4 months ago

The Pandowdy was delicious and nice to try something different. I wasn’t sure how thick to roll pastry so left it a bit thicker than normal pie pastry. The texture was lovely. I will be definitely making it again. Thanks Gemma x

5 months ago

Is it ok to omit the raspberries and use only apples? Thank you.

Marty Snyder
Marty Snyder(@mommarty)
5 months ago

I have just picked wild blackberries and have a premise roll of puff pastry in my refrigerator. Could I substitute blackberries for all the fruit and the puff pastry for the pie crust in this recipe?
If you have a better recipe that you recommend I try with these ingredients, I will try it instead. Thank you!

5 months ago

What do you do with the butter? It is listed in the ingredients but not mentioned in the method.

5 months ago

I would love to make this recipe but could you tell me what to do with the 6 tablespoons of softened butter…I don’t see it mentioned in the instructions.

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere!

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