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This pear pandowdy is a rustic and comforting dessert that puts ripe autumn pears front and center. Unlike a traditional pie, this lovely 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.
What You’ll Like About This Dish
Rustic and charming. The patchwork crust is easy to assemble and always looks beautiful.
Full pear flavor. Fresh pears bake into a tender, fragrant filling with warm spices.
Easier than pie. No crimping, shaping, or perfect rolling required.
Perfect for fall. A cozy dessert ideal for holidays, gatherings, or weeknight baking.
Ingredient Notes
- Pears – Bosc or Anjou hold their shape well when baked.
- Brown sugar – Sweetens the fruit and adds caramel-like depth.
- Cinnamon & nutmeg – Classic warm spices that enhance the pear flavor.
- Butter – Dotting the filling enriches the sauce as it bakes.
- Pastry dough – Cut into pieces for the signature pandowdy topping.
- Egg wash – Gives the crust its glossy, golden finish.
- Demerara sugar – Optional, but adds sparkle and crunch.
Steps to Make Pear Pandowdy
- Prepare the pastry dough and cut it into pieces.
- Chill or freeze the dough squares.
- Peel and slice the pears.
- Toss the pears with lemon, vanilla, sugar, spices, and flour.
- Transfer the filling to a skillet or baking dish.
- Arrange the chilled dough pieces over the pears.
- Brush with egg wash and sprinkle with demerara sugar.
- Bake until the crust is golden and the pears are bubbling.
- Serve warm with ice cream or whipped cream.
Tips
- Use firm, ripe pears so they hold their shape during baking.
- Freeze the dough squares briefly for easier handling and better flakiness.
- Cut evenly sized pieces so the topping bakes uniformly.
- Place the skillet on a foil-lined sheet pan to catch any bubbling juices.
Recipe Variations
- Apple version. Replace pears with sliced apples for a classic apple pandowdy.
- Ginger-spiced. Add ground ginger or minced crystallized ginger for warmth.
- Cranberry mix-in. Add ½ cup of fresh cranberries for tart contrast.
- All-butter crust. Swap in your favorite pie crust recipe for the topping.
Serving Suggestions
- Serve warm with vanilla ice cream.
- Pair with lightly sweetened whipped cream.
- Add a drizzle of caramel for a richer dessert.
- Enjoy leftovers chilled or gently rewarmed.
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
Ingredients
For the Pandowdy Crust
- 1 cup all-purpose flour, plus more for dusting
- 3 tbsp granulated sugar
- ¾ tsp baking powder
- ¼ tsp salt
- 10 tbsp butter, 5 ounces
- 3 tbsp ice water
For the Pear Filling
- 6 large pears, such as Bosc or Anjou
- 1 tbsp lemon juice, freshly squeezed
- 1 tsp vanilla extract
- ⅔ cup light brown sugar, packed
- 1 tsp ground cinnamon
- Pinch ground nutmeg
- 3 tbsp all-purpose flour
- 1 tbsp butter, cut into small pieces
- 1 egg white
- 1 tbsp water
- 2 to 3 tsp demerara or sanding sugar (optional)
- Ice cream or whipped cream (optional), for serving
Recommended Equipment
Instructions
Pandowdy Crust
- Combine 1 cup of flour, the granulated sugar, baking powder, and salt in a food processor. Pulse a few times 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.1 cup all-purpose flour | 3/4 tsp baking powder | 1/4 tsp salt | 10 tbsp butter | 3 tbsp ice water | 3 tbsp granulated sugar
- 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.
Pandowdy 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 thin, 1/4-inch wedges and put them in a large bowl. Add the lemon juice and vanilla extract to the slices and toss to combine.6 large pears | 1 tbsp lemon juice | 1 tsp vanilla extract
- 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.2/3 cup light brown sugar | 1 tsp ground cinnamon | Pinch ground nutmeg | 3 tbsp all-purpose flour
Assemble and Bake
- Position a rack in the center of the oven and preheat it to 375°F.
- Transfer the pears to a 10-inch cast iron skillet or 9-inch square cake pan and dot with the butter pieces. Remove the dough pieces from the freezer and arrange them over the pear filling, overlapping them as needed.1 tbsp butter
- Whisk the egg white with the water and brush over the dough. Sprinkle with demerara or sanding sugar, if desired.1 egg white | 1 tbsp water | 2 to 3 tsp demerara or sanding sugar (optional)
- Bake the 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.
- Spoon the warm pear pandowdy into dessert bowls and add a scoop of ice cream or whipped cream.Ice cream or whipped cream (optional)
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
