Apple Rhubarb Pandowdy
adapted slightly from Rustic Fruit Desserts
1 disk of your favorite pie dough, chilled
3-4 tart apples, peeled, cored and sliced
1 3/4 pounds rhubarb, trimmed and sliced 1/2 inch thick
3/4 cup brown sugar
2 1/2 tbsp cornstarch
1 tsp cinnamon
1/4 tsp salt
Preheat your oven to 425. Lightly grease a 9 inch deep dish pie pan.
Bake for 20 minutes then turn the oven down to 350. Continue baking until the top is golden and the fruit juices are thick and bubbly. Cool one hour before serving.