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.
Photo credit: Christopher Baker for Martha Stewart Living