Apple Pan Dowdy
Apple pan dowdy (or pandowdy) is a traditional American dish which saw its heyday in the 1800s and early 1900s. A combination pie and pudding, the name comes from the method in which the recipe is completed: after an apple-based filling is baked in a crust-lined casserole, the baker takes a fork and "dowdies" the crust, breaking it into pieces which manage to remain crisp despite being partially immersed in the juicy filling. And the filling is juicy; don't be surprised when you cut into the crust and find a sea of liquid. As the dish cools, the "dowdied" crust absorbs a lot of the liquid, leaving you with an almost pudding-like confection. This comfort food classic is best served right from its baking pan.