About the Recipe
A cherry vanilla pandowdy is a rustic, old-fashioned American dessert that combines the comforting simplicity of baked fruit with the indulgence of a buttery, flaky crust. At its heart lies a luscious, sweet-tart cherry filling made from fresh or frozen cherries, often enhanced with a splash of vanilla extract or the seeds scraped from a real vanilla bean. This subtle vanilla note elevates the natural flavor of the cherries, adding warmth and depth to the dessert.
The hallmark of a pandowdy is its delightfully imperfect, “dowdy” appearance, which gives the dish its name. Unlike a traditional pie, where the crust is left intact, a pandowdy embraces its rustic charm through an intentional disruption of the top crust. About halfway through baking, the golden-brown crust is gently broken into pieces with a spoon or spatula and pressed down into the bubbling fruit filling. This allows the juices to soak into the crust, creating a satisfying mix of textures—crispy on top and tender where the crust meets the fruit.
Ingredients
Vanilla Pie Crust
¾ cup plus 2 tablespoons tapioca flour, plus more for dusting plus more for dusting
¾ cup cornstarch
¼ cup plus 2 tablespoons brown rice flour superfine if you can find it
¼ cup oat flour
2 teaspoons granulated sugar
¼ teaspoon sea salt
1 ½ teaspoons xanthan gum
2 sticks cold salted butter diced
3 large eggs
¼ teaspoon of vanilla flecks
1 egg, beaten mixed with 2 tablespoons milk for egg wash
Cherry Pie Filling
4 cups pitted cherries
1 cup granulated sugar
2 tablespoons lemon juice
¼ cup cornstarch
⅛ teaspoon cinnamon optional
Preparation
Instructions for Pie Crust
In a food processor, combine flour, sugar, and salt, pulsing until well blended.
Add the butter and mix on high speed for approximately 10 seconds, or until the mixture resembles cornmeal.
In a separate bowl, combine the egg yolk with ¼ cup of ice-cold water. Stir in the vanilla extract until fully incorporated.
Gradually add the egg mixture to the butter and flour mixture, pulsing for 20-30 seconds until the dough begins to form a cohesive ball. The dough should adhere together easily when gathered into a ball.
Wrap the dough in cling wrap or a plastic bag and refrigerate for 30 minutes or overnight.
Instructions for the Filling
In a saucepan over medium heat, combine cherries, granulated sugar, lemon juice, cornstarch, and cinnamon. Stir until well blended.
If the cherries are not sufficiently juicy, you may add water (from a few tablespoons to ½ cup, depending on the fruit) to thin the sauce.
Bring the mixture to a boil. Reduce the heat to medium-low and cook for 8-10 minutes, or until it thickens. If the mixture adheres to the pan, lower the heat to low and add a splash of water.
Remove from heat and allow it to cool slightly.
Preheat oven to 375 degrees Fahrenheit with a baking sheet on the middle rack.
Fit one pie crust into a 9-inch pie pan. Brush the bottom crust with egg wash to prevent sogginess.
Pour in the cooled filling and dot with butter.
Top with the second crust, crimping the edges to seal. Brush the top crust with egg wash and sprinkle with coarse sugar.
Bake on the hot baking sheet for 40 to 45 minutes, until the filling bubbles and the crust is golden. Cover edges with foil if they brown too quickly. Let cool for at least two hours on a wire rack before serving to allow the filling to set.
Notes