Apple And Rhubarb Pandowdy - cooking recipe

Ingredients

1 tablespoon unsalted butter, at room temperature, for the pan
all-butter pie pastry, for single crust
3 -4 tart apples, peeled, cored, quartered, and sliced 1/2-inch thick (1 lb. prepped)
1 3/4 lbs rhubarb, trimmed and sliced 1/2 inch thick (5 cups or 1 1/4 lb. prepped)
1 lemon, zest of
1 lemon, juice of
3/4 cup packed brown sugar
2 1/2 tablespoons cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
vanilla ice cream, for serving

Preparation

Preheat oven to 425\u00b0; butter a 9-inch deep dish pie pan or cast-iron skillet or a 9-inch square baking pan.
Toss the apples, rhubarb, lemon zest, and lemon juice together in a big bowl.
Separately, rub together the brown sugar, cornstarch, cinnamon, and salt; then add to the fruit mixture; stir to combine.
Transfer the mixture to the prepared pan.
Roll out pie pastry to roughly the same size of the pan; top the apples and rhubarb with the pastry, tucking in any excess pastry between the fruit and the side of the pan.
This is a rustic dessert, so there is no need to spend any extra time making it look fancy.
Cut a few steam vents in the crust, then place the pandowdy on a baking sheet to collect any drips.
Bake for 20 minutes, then turn the oven down to 350\u00b0 and bake for 25-30 minutes, or until the crust is golden and the fruit is bubbling around the edges or through the steam vents.
Cool the pandowdy for 1 hour before serving, topped with a scoop of vanilla bean ice cream.
Storage: covered with a tea towel, the pandowdy will keep at room temperature for up to 3 days.