{"id":158,"date":"2013-03-03T13:24:00","date_gmt":"2013-03-03T00:24:00","guid":{"rendered":"https:\/\/shadowfoot.com\/recipe\/?p=158"},"modified":"2025-01-15T16:05:12","modified_gmt":"2025-01-15T03:05:12","slug":"pandowdy","status":"publish","type":"post","link":"https:\/\/shadowfoot.com\/recipe\/pandowdy\/","title":{"rendered":"Pandowdy"},"content":{"rendered":"\n<p>A pandowdy is a rustic, charming dessert that celebrates the juicy, flavorful fruit filling over a polished pastry. Think of it as the scrappy, lovable  <a href=\"http:\/\/en.wikipedia.org\/wiki\/Lady_and_the_Tramp\">Tramp<\/a> of the pie world\u2014bursting with character and irresistible charm.<\/p>\n\n\n\n<!--more-->\n\n\n\n<p>This pie oozes with fruity goodness, with a golden, cinnamon-sugared crust intentionally &#8220;dowdied&#8221; during baking to let the filling bubble through. Perfect with apples, peaches, or plums, and best served warm with cream or ice cream, this is comfort baking at its most delightful!<\/p>\n\n\n\n<p><strong>Ingredients (Filling)<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>450g (1lb) ripe fruit (Plums are great for the colour. I used apple and peach for the one in the photo)<\/li>\n\n\n\n<li>\u00bc cup packed brown sugar<\/li>\n\n\n\n<li>\u00bc teaspoon cinnamon (Different fruits will benefit from a different mix of spices.)<\/li>\n\n\n\n<li>zest from 1 lemon (optional)<\/li>\n\n\n\n<li>1 tablespoon lemon juice (Substitute \u00bd tablespoon of cider vinegar if necessary. It helps prevent the fruit discolouring.)<\/li>\n\n\n\n<li>pinch of salt<\/li>\n\n\n\n<li>\u215b cup flour<\/li>\n<\/ul>\n\n\n\n<p><strong>Ingredients (Pie Topping)<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Cream Cheese Pie Crust (or other sweet pastry for the pie topping)<\/li>\n\n\n\n<li>Melted butter (for brushing on top)<\/li>\n\n\n\n<li>Cinnamon sugar (3 teaspoons sugar mixed with \u00bc teaspoon cinnamon)<\/li>\n<\/ul>\n\n\n\n<p><strong>Method<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Chop the fruit into bite-sized chunks, ensuring you don&#8217;t lose any juice. Depending on the fruit, you may need to peel it. (I peeled the peaches but left the skin on the apples in the photo.)<\/li>\n\n\n\n<li>Mix in the sugar, spices, zest, and juice.<\/li>\n\n\n\n<li>Stir in the flour and salt.<\/li>\n\n\n\n<li>Taste, adding any additional spices you need.<\/li>\n\n\n\n<li>Pour into baking dish. (Works great in a cast-iron skillet. The Pyrex dish I used is too deep to show this off at its best.<\/li>\n\n\n\n<li>Roll out the pie crust and settle it over the fruit. Tuck the edges into the pan around the fruit.<\/li>\n\n\n\n<li>Bruch top with melted butter and sprinkle it with the cinnamon sugar. Poke a few holes in the pastry to let the steam escape.<\/li>\n\n\n\n<li>Start by baking it for 30 minutes, then use a sharp knife to dowdy (cut) the crust into several large pieces. Bake for another 20-30 minutes, until the crust is golden and the fruit juices are bubbling through the crust.<\/li>\n\n\n\n<li>Allow to cool for about 20 minutes before serving<\/li>\n<\/ol>\n\n\n\n<p>Serve with cream, ice cream, or your favourite fruit pudding condiment.<\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>A pandowdy is a rustic, charming dessert that celebrates the juicy, flavorful fruit filling over a polished pastry. Think of it as the scrappy, lovable Tramp of the pie world\u2014bursting with character and irresistible charm.<\/p>\n","protected":false},"author":1,"featured_media":335,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"fifu_image_url":"http:\/\/farm9.staticflickr.com\/8382\/8521985993_daaf57ed96.jpg","fifu_image_alt":"","_bluesky_dont_syndicate":"","_bluesky_syndication_accounts":"","_bluesky_syndication_text":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[21],"tags":[59,83,77,67,87],"class_list":["post-158","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts","tag-cinnamon","tag-flour","tag-fruit","tag-lemon","tag-sugar"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/farm9.staticflickr.com\/8382\/8521985993_daaf57ed96.jpg?fit=500%2C354","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":170,"url":"https:\/\/shadowfoot.com\/recipe\/mrs-macs-apple-pudding\/","url_meta":{"origin":158,"position":0},"title":"Mrs Mac&#8217;s Apple Pudding","author":"Brian","date":"6 May 2013","format":false,"excerpt":"This simple and comforting dessert combines grated apple with warm spices like cinnamon and nutmeg, creating a moist and flavourful treat. This recipe is from my grandmother\u2019s recipe book. The recipe offers versatility, suggesting bananas as a substitute for apples to use ripe fruit. Baked to golden perfection, this pudding\u2026","rel":"","context":"In &quot;Desserts&quot;","block_context":{"text":"Desserts","link":"https:\/\/shadowfoot.com\/recipe\/category\/sweet-things\/desserts\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/farm9.staticflickr.com\/8539\/8705877865_2c58822ce0_n.jpg?fit=319%2C213&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":172,"url":"https:\/\/shadowfoot.com\/recipe\/fruit-sponge\/","url_meta":{"origin":158,"position":1},"title":"Fruit Sponge","author":"Brian","date":"13 July 2013","format":false,"excerpt":"This Fruit Sponge is a comforting dessert that brings back fond childhood memories. It's a simple yet satisfying treat with a light, fluffy sponge topping baked over warm, stewed fruit. Perfect with rhubarb or your favourite fruit, this recipe offers the option of adding walnuts for extra texture and flavour.\u2026","rel":"","context":"In &quot;Desserts&quot;","block_context":{"text":"Desserts","link":"https:\/\/shadowfoot.com\/recipe\/category\/sweet-things\/desserts\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/farm8.staticflickr.com\/7444\/9273431687_35f22d137e.jpg?fit=499%2C333&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":157,"url":"https:\/\/shadowfoot.com\/recipe\/cream-cheese-pie-crust\/","url_meta":{"origin":158,"position":2},"title":"Cream Cheese Pie Crust","author":"Brian","date":"3 March 2013","format":false,"excerpt":"is a very easy recipe, but do allow for chilling time. As with most pastries, ingredients should be very cold, and worked with quickly to prevent your hands warming the pastry up.","rel":"","context":"In &quot;Baking&quot;","block_context":{"text":"Baking","link":"https:\/\/shadowfoot.com\/recipe\/category\/baking\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/farm9.staticflickr.com\/8512\/8519671445_f51c9c25ef.jpg?fit=373%2C499&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":110,"url":"https:\/\/shadowfoot.com\/recipe\/upside_down_caramelised_banana_cake\/","url_meta":{"origin":158,"position":3},"title":"Upside-down caramelised banana cake","author":"Brian","date":"31 August 2005","format":false,"excerpt":"This upside-down banana cake is comfort baking at its best. Soft, cinnamon-scented sponge sits on top of a glossy layer of caramelised bananas, creating a cake that\u2019s rich without being heavy and familiar without being dull. It\u2019s the kind of cake that feels right for afternoon tea, family gatherings, or\u2026","rel":"","context":"In &quot;Baking&quot;","block_context":{"text":"Baking","link":"https:\/\/shadowfoot.com\/recipe\/category\/baking\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2005\/08\/3628565720_39d0165e2d_o.webp?fit=1200%2C1004&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2005\/08\/3628565720_39d0165e2d_o.webp?fit=1200%2C1004&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2005\/08\/3628565720_39d0165e2d_o.webp?fit=1200%2C1004&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2005\/08\/3628565720_39d0165e2d_o.webp?fit=1200%2C1004&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2005\/08\/3628565720_39d0165e2d_o.webp?fit=1200%2C1004&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":144,"url":"https:\/\/shadowfoot.com\/recipe\/johnny-allsorts\/","url_meta":{"origin":158,"position":4},"title":"Johnny Allsorts","author":"Brian","date":"20 November 2011","format":false,"excerpt":"Another recipe from my mother's old recipe book. Her notes indicate the recipe came from my father's sister. I have no idea where the name came from.","rel":"","context":"In &quot;Baking&quot;","block_context":{"text":"Baking","link":"https:\/\/shadowfoot.com\/recipe\/category\/baking\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/farm7.staticflickr.com\/6048\/6366474071_0b7af2e9e9.jpg?fit=499%2C333&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":131,"url":"https:\/\/shadowfoot.com\/recipe\/butter-tarts\/","url_meta":{"origin":158,"position":5},"title":"Butter Tarts","author":"Brian","date":"20 December 2008","format":false,"excerpt":"These mini butter tarts are a decadent treat with a gooey, caramel-like filling nestled in flaky shortcrust pastry. Using a mini-muffin pan makes them just the right size for a mouthful of sweetness\u2014ideal for sharing or adding to a dessert table. Customise them with raisins, toasted pecans, or walnuts, and\u2026","rel":"","context":"In &quot;Baking&quot;","block_context":{"text":"Baking","link":"https:\/\/shadowfoot.com\/recipe\/category\/baking\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2025\/01\/sweet.webp?fit=1024%2C1024&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2025\/01\/sweet.webp?fit=1024%2C1024&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2025\/01\/sweet.webp?fit=1024%2C1024&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/shadowfoot.com\/recipe\/wp-content\/uploads\/sites\/2\/2025\/01\/sweet.webp?fit=1024%2C1024&ssl=1&resize=700%2C400 2x"},"classes":[]}],"_links":{"self":[{"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/posts\/158","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/comments?post=158"}],"version-history":[{"count":1,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/posts\/158\/revisions"}],"predecessor-version":[{"id":334,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/posts\/158\/revisions\/334"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/media\/335"}],"wp:attachment":[{"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/media?parent=158"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/categories?post=158"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/shadowfoot.com\/recipe\/wp-json\/wp\/v2\/tags?post=158"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}