This rustic Cherry Pandowdy is a comforting, old-fashioned dessert featuring sweet-tart cherry filling bubbling beneath a flaky, golden patchwork crust. It’s the perfect blend of juicy fruit and buttery pastry, made to be served warm with a scoop of ice cream.
Why You’ll Love This Recipe
Old-Fashioned Cherry Pandowdy brings together the warmth of traditional baking and the irresistible flavor of cherries in a beautifully rustic presentation. The juicy, lightly spiced cherry filling pairs perfectly with a tender, flaky crust. This dessert is easy to prepare, deeply satisfying, and ideal for family dinners, potlucks, or any time you crave a cozy homemade treat. Best enjoyed warm, it’s an excellent alternative to pie without the need for perfect crust skills.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Filling:
pitted cherries (fresh or frozen)
granulated sugar
lemon juice
cornstarch
almond extract (optional)
cinnamon
For the Crust:
all-purpose flour
sugar
salt
cold unsalted butter, cubed
ice water
coarse sugar (for sprinkling)
egg, beaten (for egg wash)
directions
- Preheat the oven to 375°F (190°C) and grease a 9-inch pie or baking dish.
- In a medium saucepan over medium heat, combine cherries, sugar, lemon juice, cornstarch, almond extract (if using), and cinnamon. Cook, stirring often, for 5–7 minutes until the mixture thickens. Remove from heat.
- Pour the cherry filling into the prepared baking dish and spread evenly.
- In a large bowl, whisk together the flour, sugar, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, mixing just until the dough holds together. Do not overwork.
- Roll the dough out on a floured surface into a rough rectangle. Cut into squares or rustic patches.
- Arrange the dough pieces over the cherry filling, slightly overlapping for a patchwork effect.
- Brush the top with beaten egg and sprinkle with coarse sugar.
- Bake for 35–40 minutes, until the crust is golden brown and the filling is bubbling.
- Allow to cool slightly before serving warm with a scoop of vanilla ice cream or whipped cream.
Servings and timing
Servings: 8 servings
Prep Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
Calories per serving: 320 kcal
Variations
- Mixed fruit: Combine cherries with blueberries or raspberries for a mixed berry version.
- Spiced twist: Add ground nutmeg or cardamom to the filling for added depth.
- Biscuit topping: Use drop biscuit dough instead of pie crust for a cobbler-like finish.
- Gluten-free option: Substitute a gluten-free flour blend in the crust.
- Almond topping: Sprinkle slivered almonds over the crust before baking for added crunch and flavor.
storage/reheating
Store leftovers covered in the refrigerator for up to 3 days. To reheat, warm in a 300°F (150°C) oven for 10–15 minutes or microwave individual servings for about 30 seconds. For best texture, avoid freezing, as the crust may become soggy upon thawing.
FAQs
What is a pandowdy?
A pandowdy is a traditional American dessert featuring fruit filling topped with a rustic, patchwork crust that’s often pressed into the filling during baking.
Can I use canned cherries?
Yes, but be sure to drain them well and reduce the added sugar slightly if they are sweetened.
Do I need to cook the filling first?
Yes, precooking the filling ensures it thickens properly and prevents a soggy crust.
What’s the difference between a pandowdy and a cobbler?
A cobbler typically uses biscuit dough, while a pandowdy features a rolled crust cut into pieces and often pushed down into the filling as it bakes.
Can I make the crust in advance?
Yes, you can prepare the crust up to two days ahead and refrigerate it wrapped in plastic wrap.
Is almond extract necessary?
No, it’s optional, but it enhances the cherry flavor with a subtle nutty note.
Can I use frozen cherries?
Absolutely. No need to thaw first, but you may need a slightly longer cook time for the filling.
How do I keep the crust flaky?
Use very cold butter and avoid overmixing the dough. Chill the dough briefly before rolling if needed.
What type of cherries work best?
Tart cherries offer great contrast to the sweet crust, but sweet cherries work well too—just adjust the sugar accordingly.
Can I serve it cold?
While best warm, it can be enjoyed cold, especially during summer. Reheat slightly if desired for a more comforting experience.
Conclusion
Old-Fashioned Cherry Pandowdy is a charming, nostalgic dessert that celebrates the flavors of ripe cherries and buttery pastry. Its simple, rustic appearance hides a rich and satisfying taste that makes it an enduring favorite. Whether served at a family gathering or a casual weekend dinner, this warm and hearty treat brings both comfort and delight to the table.
Print
Old-Fashioned Cherry Pandowdy
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This rustic Old-Fashioned Cherry Pandowdy is a comforting dessert with a sweet-tart cherry filling and a flaky, golden patchwork crust. A cozy blend of juicy fruit and buttery pastry, perfect served warm with ice cream.
Ingredients
- 4 cups pitted cherries (fresh or frozen)
- 2/3 cup granulated sugar
- 1 tbsp lemon juice
- 2 tbsp cornstarch
- 1/2 tsp almond extract (optional)
- 1/4 tsp cinnamon
- 1 1/4 cups all-purpose flour
- 1 tbsp sugar
- 1/4 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 3–5 tbsp ice water
- 1 tbsp coarse sugar (for sprinkling)
- 1 egg, beaten (for egg wash)
Instructions
- In a saucepan over medium heat, combine cherries, sugar, lemon juice, cornstarch, almond extract, and cinnamon. Cook for 5–7 minutes until thickened. Remove from heat.
- Pour the filling into a greased 9-inch pie dish or baking dish.
- In a large bowl, whisk together flour, sugar, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Add ice water one tablespoon at a time until dough forms.
- Roll the dough into a rough rectangle and cut into squares or rustic patches.
- Arrange dough pieces over the cherry filling, slightly overlapping. Brush with egg wash and sprinkle with coarse sugar.
- Bake at 375°F (190°C) for 35–40 minutes, or until the crust is golden and the filling is bubbling.
- Let cool slightly before serving warm with ice cream or whipped cream.
Notes
- Use a mix of sweet and tart cherries for depth of flavor.
- Dough patches don’t need to be perfect—rustic is part of the charm.
- Let the pandowdy rest 10–15 minutes before serving to allow filling to thicken slightly.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 85 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
