Skillet Blueberry Bourbon Pandowdy Recipe -Step by Step Guide

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Skillet Blueberry Bourbon Pandowdy Recipe -Step by Step Guide:-With a week of nonstop activity, I’m glad Friday is here. However, I’m mostly excited to share this recipe. To hopefully see your Instagram success over the weekend. Do you know that my favorite thing about social media is connecting with you so closely? Watching Instagrammers recreate recipes keeps me going every day

Skillet Blueberry Bourbon Pandowdy Recipe -Step by Step Guide

Let me explain pandowdy.


According to tradition, it’s an apple-filled pie baked in a skillet with cut-up dough on top instead of a pie crust. Baking the dough into the apples makes it very “doughy”. A pandowdy is like an apple pie with more sauce (sweet and caramelized, almost caramel-like) and a perfect crust.




  • 2 sheets frozen puff pastry, thawed
  • 5 cups fresh or frozen blueberries
  • 3 cups fresh or frozen sweet cherries, pitted
  • 1 1/2-2 tablespoons cornstarch
  • 1/3 cup honey
  • 1/4 cup bourbon (optional)
  • 2 teaspoons vanilla extract
  • zest of 1 lemon
  • 1-2 teaspoons fresh thyme leaves (optional)
  • 1/2 teaspoon kosher salt
  • 1 large egg, beaten
  • coarse sugar, for topping
  • 1/2 cup heavy cream

Also Read:-Jammy Raspberry Cream Pretzel Hand Pies Recipe -Step by Step Guide


  • Preheat the oven to a temperature of 400 degrees Fahrenheit. Rolled out the pastry sheets on a surface that has been lightly dusted with flour.
  • Cut out as many stars as you can and arrange them on a baking sheet that has been lined with parchment paper.


  • You should put it in the freezer to chill while you make the filling.
  • You also have the option of cutting the pastry into larger squares or any other shape that you desire at this point.


  • Put the blueberries, cherries, and cornstarch into a large pie plate or a cast iron skillet that is 10 to 11 inches in diameter, and toss them so that they are evenly coated. Honey, bourbon, vanilla, lemon zest, thyme (if desired), and salt should be added to the mixture.
  • The egg should be brushed over the stars. Arrange the stars in an even layer on top of the filling, making sure to leave some space between each star (see the photo above for an example).


  • Once more, brush with the egg, and then sprinkle with the coarse sugar.
  • After placing the skillet on a baking sheet, bake it for twenty minutes. After that, reduce the temperature of the oven to 350 degrees.


  • It is recommended that you continue baking for an additional twenty minutes, or until the sauce begins to bubble up through the cavities of the pastry.
  • In order to prevent the top from burning, cover it with foil if necessary.


  • Proceed to return the dish to the oven for an additional ten minutes in order to “set” the heavy cream that has been spooned over the top.
  • There will be a dark golden brown coloration to the pastry.


  • The pastry should be pressed down into the warm juices using a spoon, but it should not be completely submerged.
  • Serve hot with ice cream on the side. HAVE FUN!





  • Cornstarch: You can use one tablespoon of cornstarch to make a sauce that is more traditional and thinner. Use two to two and a half tablespoons of cornstarch to make the sauce more thick. You can also use the same quantity of flour if you prefer.


  • To Make Ahead: It is possible to bake the cobbler up to two days in advance and store it in the refrigerator. At room temperature or after being warmed, serve.


  • To Halve the Recipe: It is simple to divide the recipe in half and bake it in a pie plate measuring 8-9 inches, a skillet measuring 8 inches, or a square baking dish measuring 8 inches by 8 inches.
  • Bake in a baking dish or dish that is 9 inches by 13 inches or a size that is comparable if you do not have a skillet.



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