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Bourbon Apple Pandowdy

Tangy apples are simmered in a spicy sweet sauce and then baked with buttery squares of crust. Something like a cobbler or an apple pie but so uniquely good!
Course Dessert
Prep Time 35 minutes
Cook Time 40 minutes
Total Time 1 hour 15 minutes
Servings 10
Author Marye Audet



  • 1 cup flour , plus more for dusting
  • 3/4 cup unsalted butter , cubed and chilled
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 3 tablespoons ice-cold water

For the Apples

  • 5 to 6 pounds Granny Smith apples (about 6 large)
  • 1/2 cup bourbon
  • 1/2 cup unsalted butter (one stick)
  • 1/2 cup sugar
  • 1/2 cup dark brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1/8 to 1/4 teaspoon chipotle powder , or to taste
  • 1/4 cup heavy cream
  • Sugar for sprinkling



  • Add the flour, butter, sugar, baking powder, and salt to a food processor bowl.
  • Process until the mixture is crumbly.
  • Add the water and pulse until the dough forms a ball.
  • Pat the dough into a disk and wrap in waxed paper.
  • Chill for 30 minutes.


  • Preheat the oven to 375F.
  • Core, peel, and slice the apples
  • Add the 1/2 cup butter, bourbon, sugar, dark brown sugar, cinnamon, cloves, apples, and chipotle to a 15-inch cast iron skillet.
  • Simmer, stirring occasionally, for 10 to 15 minutes, or until apples are tender.
  • Roll out the dough about 1/8-inch thick.
  • Cut into squares.
  • Drop the squares on the simmering apple mixture.
  • Brush with cream and sprinkle with sugar.
  • Bake for 20 minutes.
  • Push the dough gently into the apples mixture.
  • Bake for 20 minutes more, or until crust is crispy and golden.