Pandowdy n. deep-dish dessert made with sliced fruit, spices, and a biscuit topping.
Pandowdy is often associated with American colonial or 19th century cooking, a simple recipe in the same family as pies, buckles, crisps, and cobblers. Some think the word came from the dish's "dowdy" appearance, especially since the topping would be broken up before serving. Others trace it back to obsolete forms of the words for custard and dough.
Some recipes treat it more as a deep-dish, double-crusted pie with a traditional crust on top and bottom. Others layer the apples under a thick, fluffy biscuit topping. Either way, it's delicious, and a good use for all those great apples.
• Pie crust pandowdy recipe from Martha Stewart
• Shortcake pandowdy recipe from Fabulous Foods
Photo credit: Christopher Baker for Martha Stewart Living
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I've never heard of this, but as I'm a great fan of cobblers, double-crust pies and biscuits, it certainly sounds like something I'd love!
it looks really interesting. one more reason to throw a party. thanks for the recipe and the info. i've never heard of Pandowdy before today.