Description
This Old-Fashioned Cherry Pandowdy is a charming and nostalgic dessert that combines fresh cherries with warm spices under a flaky golden crust. Perfect for family gatherings or a cozy treat, this recipe uses a mix of fresh cherries and cherry pie filling for balanced sweetness and a tender, buttery topping that’s baked to perfection.
Ingredients
Scale
For the Crust
- 1 crust Pie Dough (homemade or store-bought)
For the Filling
- 4 cups Fresh Cherries, washed and pitted (or canned/frozen cherries)
- 1 can Cherry Pie Filling (amount can be adjusted to preference)
- 1/4 cup Orange Juice (or lemon juice for zestier flavor)
- 1 teaspoon Cinnamon (optional but recommended)
- 1/4 teaspoon Nutmeg (optional)
- 1/2 cup Granulated Sugar (adjust to taste)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure even baking throughout the dessert.
- Prepare Dough: Roll out the pie dough on a floured surface until it measures about 11 inches in diameter, ensuring it will fit nicely over the fruit filling.
- Prepare Cherries: Wash and pit the fresh cherries thoroughly. Cut any large cherries in half to create uniform sizes for even cooking.
- Mix Filling: In a large bowl, combine the pitted cherries, cherry pie filling, orange juice, cinnamon, nutmeg, and granulated sugar. Stir gently until the mixture is evenly combined.
- Assemble Pandowdy: Transfer the cherry mixture into your pie plate, spreading it out evenly. Cover the filling with the rolled-out pie dough and trim any excess dough from the edges.
- Initial Bake: Place the dish in the preheated oven and bake for 30 minutes to begin cooking the filling and start browning the crust.
- Cut and Press Crust: Remove the pandowdy from the oven and cut the crust into squares, then press down the edges to break the crust and allow the filling to bubble through, creating the signature rustic look.
- Final Bake: Return the pandowdy to the oven and bake for an additional 25 minutes until the crust is golden brown and the filling is bubbling vigorously.
- Cool and Serve: Remove from oven and let cool for about 20 minutes before serving to allow the flavors to meld and the filling to thicken slightly.
Notes
- You can substitute fresh cherries with canned or frozen cherries if fresh are unavailable.
- Adjust the sugar amount based on the sweetness of your cherries and pie filling.
- Using lemon juice instead of orange juice gives the filling a zestier flavor.
- Cutting the crust into squares after the first bake helps the filling bubble up through the pastry, giving the pandowdy its traditional rustic texture.
- Serve warm with vanilla ice cream or whipped cream for an extra special treat.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
