Start by preparing your pie crust. Using either homemade or store-bought, cut out the crust however you like. I often use a rectangular cookie cutter for a shingle-like topping. Feel free to get creative with different shapes! After cutting, place the pieces on a baking sheet and pop them in the freezer to chill while you prepare the filling.
In a mixing bowl, combine the peeled and sliced honey crisp apples with the lemon juice, all-purpose flour, ground cinnamon, and ground all-spice. Toss the ingredients together until the apples are well-coated. This ensures every bite is bursting with flavor, mixing the sweet and spicy elements perfectly.
Next, grab a 9-inch or 10-inch cast iron skillet. Set it over medium-low heat and add the brown sugar, heavy cream, and unsalted butter. Stir the mixture until the butter melts. Allow it to come to a gentle boil while stirring; this should take about three minutes. The mixture will turn into a rich butterscotch sauce, so keep an eye on it!
Turn off the heat and carefully fold in the coated apples. Gently mix until the apples are evenly coated in the butterscotch. This step is crucial as it allows the apples to absorb that sweet sauce, enhancing their flavor.
Now, it’s time to preheat your oven to 375 degrees Fahrenheit. This temperature will give your Apple Pandowdy that perfect golden crust and bubbling sauce.
With your apple mixture in the skillet, spread the apples into an even layer. Next, take your chilled pie crust pieces from the freezer and layer them on top of the apples, slightly overlapping them. This overlap is vital as the crust will shrink while baking, ensuring every bit gets that delicious crust treatment.
Brush the tops of the pie crust pieces with an egg wash for a beautiful, shiny finish. Then, sprinkle with turbinado sugar for added sweetness and crunch.
Carefully transfer the skillet to the preheated oven. Bake for 35 to 45 minutes, or until the crust is golden brown and the butterscotch is bubbling. Keep an eye on it to make sure it doesn’t burn, as every oven varies!
Once the Apple Pandowdy is done, remove it from the oven and let it cool for about ten minutes. This cooling period allows the butterscotch to set slightly. Before serving, sprinkle with flaky sea salt. This final touch enhances the flavors and adds a satisfying contrast to the sweetness.
Now, scoop out generous mounds of Apple Pandowdy into bowls or onto plates while it’s still warm. Serve it with a scoop of vanilla ice cream for the ultimate indulgence!
