Pear Pandowdy
This pear pandowdy is made with the same ingredients as a pear pie, but it’s much easier to prepare and assemble. This recipe is a great way to enjoy fresh autumn pears!
This pear pandowdy is a rustic and comforting dessert that puts ripe autumn pears front and center. Unlike a traditional pie, this old-fashioned dish comes together with a single top crust cut into simple squares and scattered over the spiced fruit. There’s no need to fuss with a bottom crust or perfect lattice design. As it bakes, the buttery pastry soaks up the sweet juices and turns golden and crisp. A splash of vanilla and warm cinnamon elevate the flavor, and a sprinkle of coarse sugar on top adds a bit of crunch.
It’s also a great way to use seasonal fruit without a lot of effort. Serve it warm from the oven with a scoop of ice cream or a generous dollop of whipped cream for a cozy finish to any fall meal.
? Choosing the Right Pears
- Bosc – Firm, slightly spicy, and ideal for baking. They hold their shape well and don’t turn mushy.
Anjou (especially Red or Green Anjou) – Juicy and mildly sweet, with a dense texture that holds up during cooking.
Concorde – Firm like Bosc, with a sweet, vanilla-like flavor. Excellent for baking.
Bartlett – Very sweet and juicy, but softer; use only if they’re slightly underripe or combine them with firmer pears. - Avoid overly soft or fully ripe pears like ripe Bartlett or Comice, as they tend to break down too much during baking.
Recipe Variations
- Replace half of the pears with sliced apples.
- Add 1/2 cup of fresh or frozen blueberries or raspberries.
- Swap the cinnamon and nutmeg for 1 1/2 teaspoons of pumpkin pie spice.
- Use puff pastry instead of the homemade dough for a shortcut.
- Add 1/4 teaspoon ground ginger or cardamom for added depth.
- For pumpkin spice lovers, replace the cinnamon and nutmeg with 1 1/2 teaspoons of pumpkin pie spice.
How to Store and Reheat
Refrigerate: Cover the cooled pandowdy or transfer it to an airtight container. Store in the refrigerator for up to 4 days.
Freeze: Transfer the pandowdy (whole or in portions) to an airtight freezer container. Label with the name and date, and freeze for up to 3 months.
Reheat: Place leftovers in a baking dish, tent with foil, and warm in a preheated 350°F oven for 10 minutes. Remove the foil and continue heating for 10 to 15 minutes more, or until hot. For food safety, reheat to a minimum internal temperature of 165°F.
Pear Pandowdy
This pear pandowdy has the same ingredients as a pear pie, but it’s much easier to prepare and assemble. This recipe is a great way to enjoy fresh autumn pears!
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
- Category: Desserts, Pears
Ingredients
For the Pandowdy Crust
- 1 cup all-purpose flour
- 3/4 teaspoons baking powder
- 1/4 teaspoon salt
- 10 tablespoons butter (5 ounces)
- 3 tablespoons ice water
For the Pear Filling
- 6 large pears, such as Bosc or Anjou
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 2/3 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- Pinch nutmeg
- 3 tablespoons all-purpose flour
- 1 tablespoon butter, cut into small pieces
- 1 egg white
- 1 tablespoon water
- 2 to 3 teaspoons demerara or sanding sugar, optional
Instructions
- Make the Crust:
• Combine 1 cup of flour, the granulated sugar, baking powder, and salt in a food processor. Pulse to blend the dry ingredients. Cut 10 tablespoons of cold butter into small pieces and scatter them over the flour mixture. Pulse until the mixture resembles pea-size crumbs. Drizzle the ice water into the food processor while pulsing. When the dough begins to clump together, dump it out onto a lightly floured surface. Knead a few times to form a cohesive dough.
• Shape the dough into a flattened disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
• Line a baking sheet with parchment paper. Roll the disc out into a large square about 1/4-inch in thickness. Use a knife, pizza cutter, or fluted pastry wheel to cut the pastry into squares or other shapes. Arrange the dough pieces on the lined baking sheet and place the pan in the freezer. - Make the Pear Filling:
• Peel the pears and slice them in half lengthwise. Use a small spoon or melon baller to scrape out the cores. Slice the pears lengthwise into 1/4-inch wedges and put them in a large bowl. Add the lemon juice and vanilla to the slices and toss to combine.
• In a small bowl, combine the brown sugar, cinnamon, nutmeg, and 3 tablespoons of flour; mix well. Sprinkle the brown sugar mixture over the pears and toss to coat. Dot with butter pieces. - Prepare the Oven:
• Position a rack in the center of the oven and preheat to 375°F. - Assemble and Bake:
• Transfer the pears to a 10-inch cast iron skillet or 9-inch square cake pan. Remove the dough pieces from the freezer and arrange them over the pear filling, overlapping them as needed.
• Whisk the egg white with the water and brush over the dough. Sprinkle with demerara or sanding sugar, if desired.
• Bake the pear pandowdy in the preheated oven for about 45 to 55 minutes, or until the crust is golden brown and the pears are bubbling and tender. - Serve Warm or Cold:
• Spoon the pear pandowdy into dessert bowls and add a scoop of ice cream or freshly whipped cream.
Nutrition
- Serving Size:
- Calories: 389
- Sugar: 33.9 g
- Sodium: 89.7 mg
- Fat: 16.4 g
- Carbohydrates: 58.2 g
- Fiber: 6 g
- Protein: 3.3 g
