Caramel Apple Pandowdy
One recipe is just right for an 8"x8" casserole or deep-dish pie pan. Honestly? I'd double it and put it in a 9"x13" casserole. It's that yummy! Serve it warm with vanilla ice cream to take it over the top.
  • 3 large apples, thinly sliced (approximately 6 cups)
  • 1 tablespoon lemon juice
  • ½ cup caramel sauce
  • ½ cup sugar
  • 4 tablespoons flour
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • ******
  • 4 oz. cream cheese, softened
  • ½ cup butter, softened
  • 1 cup flour
  • 1 teaspoon milk
  • 1 egg white
  • cinnamon sugar
  1. Heat oven to 350 F.
  2. Prepare an 8"x8" casserole dish (2 quart) or deep-dish pie pan by greasing generously. (I use Baker's Joy)
  3. Place sliced apples into a large bowl and toss with the lemon juice.
  4. Add the caramel sauce, sugar, flour, cinnamon and nutmeg. Stir together well and pour into pan.
  5. Make the pastry by combining the cream cheese, butter, flour, and milk, mixing well into a smooth dough. Gather into a ball and put on a piece of floured parchment. Turn to coat the dough with flour. Place another piece of parchment over the dough and roll out approximately ¼" thick. This will be much thicker than a normal pie crust.
  6. Cut into designs and place over the apple mixture.
  7. Mix the egg white with one teaspoon of water and brush on the pastry.
  8. Sprinkle generously with cinnamon sugar.
  9. Bake for 45-50 minutes. Let the dessert cool - it's best eaten warm, not hot.
Recipe by The Rowdy Baker at