Description
Old Fashioned Cherry Pandowdy is a nostalgic, comforting dessert featuring a luscious cherry filling topped with a flaky pie crust that is broken up and pressed into the juicy filling during baking to create a rustic, bubbly treat. Perfectly spiced with cinnamon and nutmeg, this classic American pie offers a delightful combination of sweet and tart flavors, baked to a golden brown perfection.
Ingredients
Scale
Pie Dough
- 1 pie dough
Filling
- 8 ounces cherries, cleaned and pitted
- 21 ounces cherry pie filling
- 2 tablespoons orange juice
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
Topping
- 2 tablespoons granulated sugar
Instructions
- Preheat Oven: Heat your oven to 375°F (190°C) to prepare for baking the pandowdy.
- Prepare Pie Dough: Roll out the pie dough on a floured surface so it measures about 11 inches if you’re using a 9-inch pie plate, ensuring there is enough dough to cover the filling with some overlap. If using frozen or store-bought dough, allow it to thaw completely before rolling.
- Prepare Cherries: Wash and dry the cherries thoroughly and remove their pits. Cut large cherries in half if desired to ensure even distribution and texture in the pie.
- Mix Filling: In a large bowl, combine the fresh pitted cherries, cherry pie filling, cinnamon, nutmeg, and orange juice. Stir gently to mix all ingredients and pour this cherry mixture into a deep dish 9-inch pie plate.
- Assemble Pandowdy: Cover the cherry filling with your prepared pie dough, trimming excess dough to leave about 1 inch from the rim of the pie plate. Tuck the dough edges inside the rim and crimp decoratively like a traditional pie crust.
- Add Sugar Topping: Sprinkle the granulated sugar evenly over the top of the pie dough to add sweetness and help create a crisp crust.
- Initial Bake: Place the pie plate on a baking sheet to catch drips and bake in the preheated oven for 30 minutes.
- Cut the Crust: Remove the pie from the oven and using a knife, score (cut) the pie crust into 1-inch squares. Using a spoon, gently press the edges of some of these squares down into the hot filling to create the distinctive ‘crumbled’ top texture. It’s not necessary to cut all the squares.
- Final Bake: Return the pie to the oven and bake for an additional 25 minutes or until the crust turns golden brown and the filling is bubbly and cooked through. Monitor the crust to prevent over-browning.
- Cool and Serve: Remove the pandowdy from the oven and allow it to cool for about 20 minutes before serving to let the filling set slightly. Cover leftovers tightly with foil or plastic wrap and store for several days.
Notes
- Fresh cherries can be substituted fully with canned or frozen cherries if fresh are out of season, though fresh will yield the best flavor and texture.
- Ensure the pie dough is well chilled before rolling to prevent it from sticking and to promote flakiness.
- You can use homemade or store-bought pie dough depending on convenience.
- The orange juice adds a subtle citrus brightness; feel free to adjust the amount depending on your taste preferences.
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for a classic dessert experience.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: cherry pandowdy, cherry dessert, old fashioned desserts, fruit pie, baked cherry pie, classic American dessert
