Apple Pandowdy

Apple Pandowdy

At Boston's Durgin-Park, squares of buttery crust are pressed into a simmering apple filling partway through cooking to soak up the spiced sauce in this old-school dessert. Get the recipe for Apple Pandowdy »Romulo Yanes

While the "pan" part of pandowdy is obvious (it's basically an apple pie cooked in a skillet), the whole "dowdy" part remains unclear. We'll just go with the popular theory that it's basically a cute adaptation of the word dough. While we highly recommend trying one out for yourself in the historic confines of Boston's Durgin-Park restaurant, where squares of buttery crust are pressed into a simmering apple filling part-way through cooking to soak up the spiced sauce, you can make our interpretation of this New England classic right at home. This recipe first appeared in our December 2014 issue with the story Boston Uncommon.