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Apple pandowdy is pie's rougher, juicier cousin. Early versions used apples sweetened with molasses or sugar and covered with pastry or biscuit dough. During baking, the crust is ?dowdied? by pressing or breaking it into the bubbling fruit, letting the juices soak through. The dessert is homely in the best sense: practical, fragrant, and better served with a spoon than a pie server.