Brown Butter Pear Pandowdy
This warm and cozy Brown Butter Pear Pandowdy is a delicious fall dessert that's so simple to make! Sweet, seasonal pears are baked with brown butter, cinnamon and sugar, then covered with buttery, caramelized puff pastry squares. It's perfect for Thanksgiving or a chilly fall evening at home.
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What is a Pandowdy?
The origins of the pandowdy trace back to early America, particularly New England, where it was created to repurpose scraps of pie dough. It's one of the lesser known American old-fashioned desserts and a really good recipe to make in the fall.
It's made with a sweet, juicy fruit filling, traditionally apples, covered with squares of dough to create a patchwork pastry crust that's deliberately pressed down during baking so the bubbling juices caramelize over the top crust.
This pear version stays true to the cozy original while adding richness from nutty brown butter. I think
This is a really fun recipe to make, and my version is so much easier than a pie or even a crisp since it relies on frozen puff pastry. The top gets crackly and crisp, the pears turn soft and caramelized, and it's perfect with a big scoop of vanilla ice cream.
Want more yummy pear recipes? Try this classic Italian Ricotta Pear Cake, a savory Pear Galette with Goat Cheese, or this refreshing Celery Root and Pear Salad with walnuts.
Why This Recipe Works
- An easy dessert for when you're craving a fruity baked dessert.
- Simple to make with store-bought frozen puff pastry.
- Works with just about any seasonal fruit.
- The juices reduce in the oven, creating a crisp, caramelized crème brûlée-like crust.
Ingredient Notes
Puff pastry - Use an all-butter brand such as Dufour for the best results. It yields a delicate, flaky crust that puffs beautifully in the oven.
Brown sugar - Turbinado sugar, sugar in the raw, or any other coarse sugar is ideal for the top, but regular granulated sugar can be used in a pinch.
Pears - Any type of pear will work for this recipe, just make sure they're ripe but still firm. An overly ripe or mushy pear will turn mealy and fall apart once baked.
Orange - Both the juice and zest add brightness and balance to the rich brown butter and sweet pears. Use freshly squeezed juice for the best flavor.
Vanilla - Use pure vanilla extract, or make your own with this Homemade Vanilla Extract for deeper, more aromatic flavor.
Unsalted butter - Browning the butter brings out nutty, toffee-like notes that make the filling richer and more complex.
Heavy cream - A small pour near the end of baking creates a luscious, caramelized sauce that mingles beautifully with the crisp pastry.
Salt - I use Diamond Crystal Kosher salt, which is less salty than other brands. You may need to adjust to taste.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- 10-inch cast iron skillet
- Large mixing bowl
- Sharp knife
- Cutting board
- Wooden spoon
- Small bowl
- Baking sheet
- Pastry brush
How to Make Pandowdy
- Preheat oven to 375°F.
- Combine pears, orange zest, orange juice, vanilla, cinnamon, salt, dark brown sugar, and flour in a large bowl.
- Melt butter in a 10-inch oven-proof skillet and cook until it turns brown and smells nutty. Pour into the pear mixture and toss to combine, then transfer back to the skillet.
Pro Tip: Browning the butter before adding it to the filling adds incredible depth and extra flavor to the dessert. Watch closely and be careful not to let it burn, which can happen in seconds.
- Arrange the puff pastry squares over the top to cover most, but not all, of the filling. It's okay for parts of the pear mixture to poke through. Brush the pastry with egg wash, then sprinkle lightly with coarse or granulated sugar.
- Bake until puffed and golden, about 30 minutes. Pour heavy cream all over, then return to the oven for 10 minutes. Remove from the oven, then use a spoon to press the pieces of puff pastry down so the juices ooze over top. Place back in the oven for an additional 10 to 15 minutes or until the crust is crisp and very dark brown.
Pro Tip: Place the skillet or baking pan on a parchment-lined baking sheet to catch any sweet juices that may spill during baking and avoid extra clean up.
- Let cool, then serve warm with vanilla ice cream.
Tips for Success
- Don't skip pressing down the puff pastry into the juices, this step creates the signature caramelized crust that makes pandowdy so special.
- Use a cast iron skillet for even heat distribution and a golden brown crust.
- Work on a lightly floured surface when cutting the pastry to avoid sticking.
- Make sure the oven temperature is accurate to ensure the pastry puffs properly.
- Let the pandowdy rest for a few minutes before serving so the juicy filling thickens slightly.
Variations
- Swap pears for apples to make a more traditional apple pan dowdy.
- Add a hint of lemon juice or a splash of maple syrup to the apple mixture.
- Replace the puff pastry with homemade buttermilk pie crust or store-bought pie crust instead.
- Experiment with adding a vanilla bean or a small pour of rum or rum extract to the filling.
Serving Suggestions
Serve warm straight from the skillet with an airy Mascarpone Whipped Cream, a rich Salted Caramel Sauce or top with a scoop of vanilla ice cream or try this rosemary infused Brown Butter Pecan Ice Cream. For an extra crunch, sprinkle over toasted Rosemary Maple Pecans before serving!
How to Store and Reheat
Store leftover pandowdy loosely covered at room temperature for up to 1 day or in the refrigerator for up to 3 days.
Reheat in a 350°F oven for about 10 minutes until the pastry re-crisps and the filling warms through. Avoid microwaving, as it can make the crust soggy.
This dessert is best enjoyed the day it's baked, when the pastry is still crisp and the fruit filling bubbly.
FAQs
A pandowdy is similar to a pie but skips the bottom crust. Instead, squares of buttery pastry crust are placed on top of the fruit filling, creating a rustic, patchwork design that's pressed down during baking.
Yes, you can prepare the fruit filling up to one day in advance and store it in the refrigerator. Assemble and bake just before serving for the crispiest crust.
You can substitute pears with Fuji apples or Granny Smith apples. Just be sure to core the apple slices evenly and follow the same baking process.
The name refers to the rumpled pastry crust that gives the dessert its rustic look. Early recipes were made with scraps of pastry and pressed down to create a rustic imperfect finish.
The original recipe from colonial times used leftover scraps of pie pastry, which gave the dessert the signature dowdy appearance of the pastry topping. However, all-butter puff pastry is a popular choice for convenience and its flaky texture, but you can use any store-bought dough. You can cut the dough squares using a pizza cutter for a quick, rustic look that keeps the charm of the early American version while making it easy to assemble.
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Pear Pandowdy Recipe
Ingredients
- 4 lbs Bartlett pears cored and sliced
- 2 teaspoons orange zest
- ¼ cup orange juice
- 2 teaspoons vanilla extract
- 1 ½ teaspoons cinnamon
- ¾ teaspoon salt
- ⅓ cup dark brown sugar
- 2 tablespoons flour
- 5 tablespoons unsalted butter
- 1 sheet frozen puff pastry thawed but cold, cut into 12 rectangles
- 1 egg beaten with 1 teaspoon water
- Coarse or granulated sugar for sprinkling
- ¼ cup heavy cream
- vanilla ice cream for serving
Instructions
- Preheat oven to 375°F.
- Combine pears, orange zest, orange juice, vanilla, cinnamon, salt, dark brown sugar and flour in a large bowl.
- Melt butter in a 10-inch oven-proof skillet and cook until it turns brown and smells nutty. Pour into the pear mixture and toss to combine, then transfer back to the skillet.
- Arrange the puff pastry squares over the top to cover most, but not all of the filling. It's okay for parts of the pear mixture to poke through.
- Brush the pastry with egg wash, then sprinkle lightly with coarse or granulated sugar.
- Bake until puffed and golden, about 30 minutes. Pour heavy cream all over, then return to the oven for 10 minutes. Remove from the oven, then use a spoon to press the pieces of puff pastry down so the juices ooze over top. Place back in the oven for an additional 10-15 minutes or until the crust is crisp and very dark brown.
- Let cool, then serve warm with vanilla ice cream.
Notes
- Don't skip pressing down the puff pastry into the juices, this step creates the signature caramelized crust that makes pandowdy so special.
- Use a cast iron skillet for even heat distribution and a golden brown crust.
- Work on a lightly floured surface when cutting the pastry to avoid sticking.
- Make sure the oven temperature is accurate to ensure the pastry puffs properly.
- Let the pandowdy rest for a few minutes before serving so the juicy filling thickens slightly.
