Gluten-Free Apple Blackberry Pandowdy

Hi Bakers,

What the heck did I make and will my gluten-free pie crust hold up to being drenched in juices?? I am happy to report the crust came through beautifully! Apple Blackberry Pandowdy isn’t the prettiest dessert but it’s definitely one to make and enjoy! There is so much to love about it with none of the stress of a pie. You HAVE to mess up the crust when you make it so any worries about rips or tears disappear. This pandowdy has a sweet apple and blackberry filling with a dash of ginger. The crust is crisp on the top with a sugar sprinkle and it also has parts of the crust that are glazed with fruit filling and a bit chewy. I love this dessert and topped with vanilla ice cream it’s unstoppable. Try something new and delicious and make yourself a pandowdy-Carolyn

Gluten-Free Apple Blackberry Pandowdy

Modified from Cook’s Illustrated’s  Apple Pandowdy recipe.

Gluten-Free Pie Dough 

Makes 1-9” pie crust

1 cup Cup4Cup Multipurpose flour

1/2  teaspoon sweet rice flour

1/2  teaspoon whey protein isolate, unflavored

1/8  teaspoon xanthan gum

1/4  teaspoon salt

1/2  teaspoon sugar

1/3  cup butter, cold

1 tablespoon shortening

1 3/4 tablespoons cold water

Whisk dry ingredients together in a large bowl. Cut in cold butter and shortening. The mixture should resemble crumbs with a few pea-sized butter bits.* Sprinkle in cold water and mix with a fork until combined. Press dough into a ball and roll it out on a floured surface to about an  ⅛” thick circle.  Using a pizza cutter or knife, divide the dough into square pieces about 2-3 inches in diameter. Chill in the refrigerator until ready to use.  

Apple Blackberry Filling

2 1/2 pounds Honey crisp apple,  peeled and sliced into 1/2” wedges

1/4 cup packed light brown sugar

1/4 teaspoon ground ginger

1/4 teaspoon salt

3 tablespoons melted butter

1 cup apple cider

1 1/2 tablespoons cornstarch

1 cup fresh blackberries

2 teaspoons lemon juice

1/8 teaspoon vanilla extract

Preheat oven to 400F and place your rack in the middle position. 

In a large bowl, mix together apples, brown sugar, salt, and ginger.  Melt butter in a 10”  metal skillet that can be used in the oven. Add apples and cook stirring occasionally until they begin to get soft. This should take about 10 minutes. Add cornstarch and cider mixture to apples and cook while stirring until it thickens. this should take about 2 minutes. Remove from heat and add blackberries. Cover fruit with cut pieces of pie dough. Brush dough with egg wash and sprinkle with granulated sugar. Bake for 15 minutes and then remove from the oven. Using a large flat spoon, press dough pieces into the fruit so that the juice runs over the top a bit. Repeat over the whole surface. Bake an additional 15 minutes or until the crust has browned. Cool for 15 minutes and top with vanilla ice cream. Enjoy!