Cherry Apple Pandowdy


For the crust:
  • 1 1/4 cups unbleached All-Purpose Flour, plus more for dusting
  • 1 1/2 teaspoons granulated Sugar
  • 3/4 teaspoon kosher Salt
  • 1 stick (1/2 cup) cold unsalted Butter, cut into small pieces
  • 3 to 4 tablespoons ice-cold Water
For the filling:
  • 1 can Oregon Fruit Products Red Tart Cherries, drained
  • 3-4 Apples, peeled, cored, and chopped in 1/2" wedges
  • 2 tablespoons fresh Lemon Juice
  • 2/3 cup packed Sugar
  • 1/4 cup unbleached All-Purpose Flour
  • 1/2 teaspoon Vanilla Extract
  • 6 tablespoons unsalted Butter, melted
  • 1 1/2 tablespoons granulated Sugar
  • Vanilla ice cream, for serving


Servings: 8
For the crust:
  1. In a food processor, pulse flour, sugar and salt until combined. Add butter; pulse until mixture resembles coarse meal, with some pea-size pieces remaining.
  2. Drizzle 3 tablespoons water over mixture; pulse several times to combine.
  3. Add more water, 1 tablespoon at a time, and pulse until mixture hold together when pinched.
  4. Shape dough into an 8-inch square and wrap in plastic. Refrigerate at least 1 hour and up to overnight.
  5. On a lightly floured surface, roll out dough 1/4 inch thick. Cut dough into about 20 squares (about 1 to 1 1/2 inches each). Transfer to a parchment-lined baking sheet.
  6. Refrigerate while making filling.
For the filling:
  1. Preheat oven to 425 degrees.
  2. Peel, quarter and core apple, then cut into 1/2" thick wedges. In a large bowl, toss together apples, cherries, lemon juice, sugar, flour and spices. Transfer to a shallow 2-quart baking dish.
  3. Drizzle with 4 tablespoons melted butter.
  4. Arrange dough squares in a patchwork design over fruit, overlapping as needed to cover.
  5. Brush remaining 2 tablespoons melted butter over squares; sprinkle with sugar.
  6. Bake until beginning to brown around edges, about 30 minutes.
  7. Reduce over temperature to 350 degrees and continue baking until flaky and golden brown all over and juices are bubbling in center, 40 to 45 minutes more.
  8. Using the back of a metal spatula, gently press down on dough so it is slightly submerged under fruit.
  9. Let cool at least 30 minutes.
  10. Serve with vanilla ice cream, if desired.

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