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Skillet Fresh Cherry Bourbon Rosemary Pandowdy

Fresh Cherry Bourbon Rosemary Pandowdy is not only a full mouth in the name, but it’s also bursting with layers of flavor in each spoonful. Topped with vanilla ice cream, this pandowdy uses apple bourbon, fresh rosemary and in-season cherries for the perfect balance of sweet, savory and tart.

Deep crimson colors from fresh cherries become a burgundy delight under flaky pieces of dough, nestled in a thick syrup-like sauce of bourbon, honey, and fresh rosemary. This fresh fruit pandowdy is made perfect only by the addition of a coarse sugar crust and subtle vanilla ice cream. Served hot from the skillet it’s the perfect use for in-season fresh cherries, or during the winter months using frozen.

What is a pandowdy?

A pandowdy, termed in the 19th century is an American dish that omits the bottom crust completely and has an open top crust. Instead of being flat and completely closed, a pandowdy has chunks of pie crust or puff pastry in a dumpling-like style where the filling is able to bubble up and slightly over the chunks of the crust.

Is a pandowdy pie?

No, a pandowdy is not pie, though it typically does use pie crust. Unlike a typical pie that has both a top and bottom crust, a pandowdy only has a partial top crust. A pandowdy is the perfect way to use up leftover pie dough scraps and filling.

What to know about cherries?

There are over 1,000 varieties of cherries grown in the United States. Your typical grocer will have three varieties in the summer. This recipe uses fresh Black Cherries. These cherries are a deep red, somewhat burgundy in color. They become available in the summer months of June, July, and August.

Can you use frozen fruit?

Yes! Fresh or frozen fruit can be used to make a berry pandowdy. I chose to use fresh cherries because they are in season right now. However, if fresh aren’t available frozen can be substituted. This recipe requires doing a bit of cooking on the stovetop before baking in the oven. So using frozen berries just adds one more step and a little bit of extra time. Check out the recipe notes for more information.

How to freeze fresh cherries

Went cherry picking and have a bunch of cherries leftover even after this recipe? Freeze them for use later by pitting them, pre-freezing on a sheet pan, storing in a plastic bag and deep freezing for up to 6 months. For more detailed recipes check out this step-by-step guide on how to freeze fresh cherries.

How to pit cherries?

Cherries are a stone fruit. Meaning inside all cherries, peaches, plums, and other stone fruits, you’ll find a “stone” that houses the actual seed of the fruit. These “pits” are not for consumption and are hard. Pitting fresh cherries can be time consuming. Thankfully, it’s an easy task with a cherry pitter and pair of eager toddler hands. Pitting cherries is an easy, albeit messy, way to include the kids in the kitchen.

How to store leftover pandowdy?

Leftover pandowdy, while few and far between, can be scooped out of the skillet and saved in an airtight tupperware in the fridge for up to 4 days. If you’re trying to make this the night before a party, you can bake this in your skillet, allow to cool completely, cover the skillet with foil, and refrigerate overnight.

How to reheat pandowdy?

If you baked this the night before, remove it from the refrigerator 1 hour to 30 minutes before placing it in the oven to warm up. Never put a cold cast iron piece into a preheated oven. Extreme temperature changes are what cause cast iron to crack. To reheat the pandowdy in the oven, place the skillet in the oven covered with tinfoil and heat oven to 350F. Allow the pandowdy to warm and start to bubble again. Remove the tinfoil and allow the top pie crust portions to reheat without the foil for about 5 minutes so as not to be soggy dumplings.

How to make Cherry Bourbon Rosemary Pandowdy

To make this pandowdy you’ll need:

  • 4 cups Fresh or frozen cherries
  • One pie crust
  • 1/4 cup good honey
  • 1/2 cup good bourbon
  • 2 sprigs fresh rosemary (2 teaspoons dried and crushed)
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • juice of 1 lemon
  • 2 Tablespoons flour
  • 1 egg + splash of water for egg wash
  • Optional sugar crystals for garnish

Now that you have your ingredients together, let’s get started.

Step 1: De-pit your fresh cherries, or using frozen, dust them with the flour until all cherries are covered. Add them to a 10-inch skillet over medium heat with the fresh chopped rosemary. Toss, cook, and reduce for 5-10 minutes as the cherries start to release their juices and become soft. The flour will help the juices to become thick.

Step 2: Add bourbon, honey, lemon juice, vanilla extract, and salt. Cook down for another 10 minutes to allow alcohol to burn off as well as the liquid to continue thickening. See step 5 for reference.

Step 3 & 4: While the cherry mixture is reducing, take your pie crust and cookie cutters of choice. Make fun shapes, lines, whatever you would like. Brush the pie pieces with egg wash.

Step 5 & 6: Once the cherry mixture has been reduced and is able to thickly coat the back of a wooden spoon, top with the pie pieces and sprinkle with coarse sugar crystals. Bake at 400F for approximately 10 minutes or until your pie crust has browned.

What to serve with a pandowdy?

Vanilla ice cream. Always and forever, vanilla ice cream is the perfect pairing to this cherry pandowdy. You could also make one heck of a brownie sundae by layering a dark chocolate fudge brownie with this cherry pandowdy, a scoop of ice cream, a sprinkle of walnuts and whipped cream for good measure.

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Cherry Bourbon Rosemary Pandowdy

Warm in all the right ways, bitter, sour, slightly sweet – this cherry bourbon pandowdy is layered with flavors that keep you cozy in the cool of the night.
Print Recipe
Prep Time:10 mins
Cook Time:30 mins
Total Time:40 mins

Equipment

  • 10-inch cast iron skillet
  • large mixing bowl
  • Measuring Cups
  • measuring spoons
  • rubber spatula
  • Knife
  • pastry brush

Ingredients

  • 4 cups Fresh or frozen cherries
  • 2 Tablespoons flour
  • 2 sprigs fresh rosemary 2 teaspoons dried and crushed
  • 1/2 cup good bourbon
  • 1/4 cup good honey
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • juice of 1/2 lemon
  • 1 pie crust
  • 1 egg + splash of water for egg wash
  • sugar crystals for garnish optional

Instructions

  • Pre-heat the oven to 400F. De-pit your fresh cherries, or using frozen, dust them with the flour until all cherries are covered. Add them to a 10-inch skillet over medium heat with the chopped fresh rosemary. Toss, cook, and reduce for 5-10 minutes as the cherries start to release their juices and become soft. The flour will help the juices to become thick.
  • Add bourbon, honey, lemon juice, vanilla extract, and salt. Cook down for another 10 minutes to allow alcohol to burn off as well as the liquid to continue thickening.
  • While the cherry mixture is reducing, take your pie crust and cookie cutters of choice. Make fun shapes, lines, whatever you would like. Brush the pie pieces with egg wash.
  • Once the cherry mixture has been reduced and is able to thickly coat the back of a wooden spoon, top with the pie pieces and sprinkle with coarse sugar crystals. Bake at 400F for approximately 10 minutes or until your pie crust has browned.
  • Serve warm as is, topped with whipped cream, or alongside ice cream.

Nutrition

Calories: 288kcal | Carbohydrates: 42g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Sodium: 311mg | Potassium: 239mg | Fiber: 3g | Sugar: 23g | Vitamin A: 69IU | Vitamin C: 6mg | Calcium: 17mg | Iron: 1mg
Course: Dessert
Cuisine: American
Keyword: Apple, bourbon, cherry, fall, honey, pie, winter
Servings: 6 people
Calories: 288kcal
Author: Katie Chase

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